Go Back

Gluten Free Cheddar Chive Biscuits

Copycat Cheddar Bay Biscuits - buttery goodness full of cheddar and chive goodness
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Side Dish
Cuisine: American
Keyword: biscuit, cheddar, cheddar bay, chive, copycat, garlic, Gluten Free
Servings: 8
Author: The Gluten Free Gathering


  • 2 cups gluten free flour blend with xanthan gum (I used King Arthur's Gluten Free Measure for Measure)
  • 2 teaspoons baking powder
  • 1 & 1/2 teaspoons garlic powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 16 tablespoons cold, salted butter; cubed
  • 4 ounces cold cream cheese (block type, not whipped), cut into cubes
  • 2 tablespoons snipped fresh chives
  • 1 cup shredded sharp cheddar cheese, packed (I prefer to buy a block of cheese and shred my own)
  • 1/4 cup cold milk (or milk alternative)

Butter Brush

  • 2 tablespoons salted butter, melted
  • 1/2 teaspoon garlic powder
  • 1 tablespoon snipped fresh chives


  • Preheat the oven to 375 degrees.
  • Line a large baking sheet with parchment paper. Set aside.
  • Place 2 cups gluten free flour, 2 teaspoons of baking powder, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 & 1/2 teaspoons of garlic powder into a shallow bowl.  Using a whisk or a fork, stir the ingredients together.
  • Cut two sticks of salted butter (1 cup) in half lengthwise, then in half lengthwise again.  You should have 4 long sticks of butter per stick.  Next, cut each quarter into small cubes.  Remember, take the butter out of the fridge just before you cut it.  Place the butter in the flour.
  • Take 4 ounces of cream cheese and cut it into cubes.  Again, cream cheese should be cold and taken out just prior to cutting.  Place the cream cheese into the flour.
  • Add 2 tablespoons of snipped chives to the flour mix.
  • Using your hands or a handheld pastry blender, work the cream cheese into the flour completely, and at the same time, begin to break down some of the butter into the flour.  You do NOT want to work all of the butter into the flour. For this step I like to turn the ingredients over and press down on them a bit, then turn them over and press down again.  I continue this rhythm until my dough begins to hold together and gets a bit sticky. If the dough begins to stick to your hands, you have the right consistency. This will take several minutes to accomplish.
  • Add 1/4 cup of cold milk and the shredded cheese to the mix.  Using a very light touch, turn the dough over and over until the milk and cheese are incorporated into the dough.  The dough will be a bit more sticky than it was before. The dough will NOT be one smooth ball of dough.
  • FOR DROP BISCUITS use a spring loaded ice cream scoop or 1/3 cup sized measuring cup to measure the dough. Place onto the prepared baking sheet being sure to leave 2 inches between each biscuit.
  • FOR CUT BISCUITS: sprinkle a bit of gluten free flour onto a surface. Turn out the dough onto the surface. Press the dough together into a circle that is 1" high. Using a round 2 & 1/2" biscuit/cookie cutter , cut out biscuits. Place onto the prepared baking sheet leaving 2 inches between each biscuit.
  • Melt 2 tablespoons of butter. Stir in 1/2 teaspoon of garlic powder. Using a food grade brush, brush the tops and sides of each biscuit with the mixture. Sprinkle the tops of the biscuits with a pinch of freshly snipped chives.
  • Bake for 18 minutes.
  • Allow the biscuits to sit for 5-10 minutes before serving.