Q: Can I make these ahead for a party?

A: Absolutely! Shape the dough, freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 5 minutes to the cooking time. I do this for every dinner party.

Q: Why do my biscuits come out flat?

A: Three most common causes: butter too warm, old baking powder, or overmixed dough. Test your baking powder in hot water—it should bubble vigorously. Keep butter refrigerator-cold until use.

Q: Can I use a different flour blend?

A: Yes, but results will vary. For detailed comparisons of different flour blends and their absorption rates, check my comprehensive flour blend testing guide . Bob's Red Mill 1-to-1 and King Arthur Measure for Measure work best.

Q: How do I know when they're fully baked?

A: Internal temperature should reach 190°F. Visually, they should be golden brown on top and bottom, and sound slightly hollow when tapped. Underbaked biscuits will be gummy inside.

Q: My dough seems too wet/dry. What do I do?

A: Gluten-free dough should be slightly sticky but holdable. If too wet, add flour 1 tablespoon at a time. If too dry, add milk 1 tablespoon at a time. For more detailed hydration troubleshooting, see our complete moisture guide .

Savory Gluten-Free Cheesy Garlic Drop Biscuits You’ll Love

Ingredients

Scale

2 cups gluten-free flour blend (with xanthan gum)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
½ cup unsalted butter, cold and cubed
1 cup sharp cheddar cheese, freshly shredded
¾ cup milk (dairy or plant-based, room temperature)
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour blend, baking powder, salt, and garlic powder.
Cut in butter: Add cold butter cubes and cut into flour mixture using pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces.
Add cheese: Stir in shredded cheese, tossing to coat with flour mixture.
Add liquid: Make a well in center and pour in milk. Using a fork, gently stir just until dough comes together—don’t overmix.
Shape biscuits: Drop 12 large spoonfuls of dough onto prepared baking sheet, spacing 2 inches apart.
Bake: 15-18 minutes until golden brown and internal temperature reaches 190°F.
Finish: Brush tops with melted butter mixed with garlic powder and parsley while still warm.

Notes

Butter temperature is crucial: Keep butter cold until use for best texture
Don’t overmix: Stop stirring the moment ingredients come together
Cheese matters: Freshly shredded melts better than pre-packaged
Storage: Keep in airtight container 2 days, or freeze up to 3 months
Make-ahead: Freeze shaped dough balls and bake from frozen, adding 5 minutes

Author: Emma Oatmill
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breads & Biscuits
Method: Baking
Cuisine: American
Diet: Gluten Free