I absolutely love biscuits. When I was working through my gluten intolerance, one of my biggest struggles was finding gluten-free breads and biscuits that I loved. I found most options too dense (not to mention loaded with unnecessary ingredients and preservatives). I hated all the gluten-free options I tried, so I decided to stop wasting money and start experimenting in the kitchen. While experimenting, I learned the secret ingredient to dense-free biscuits!

Heavy coconut cream seems to be the missing piece to the gluten-free puzzle. It allows the biscuit to remain moist and crumby without that dense, sponge-like texture I prefer to spit out. Of course, it would be a crime to gatekeep the perfect cheddar biscuit recipe, so I figured I would share this spectacular recipe with anyone who wants it.

So, without further ado, I introduce my 4-ingredient gluten-free cheddar biscuits. I make this recipe free from dairy, gluten, nuts, and soy. With a simple flour swap, this recipe could be grain-free, too! Beth Blends Grain-Free Flour Blend seems good, but I have not tested it. No matter how you make it, I hope you love it as much as us!

INGREDIENTS

• 2 tbsp. egg replacer (I use 2 tbsp. ground flaxseeds with 6 tbsp. of filtered water) 
• 3 cups gluten-free all-purpose baking mix or flour (I get the best results with King Arthur’s Gluten-Free All-Purpose Baking Mix)
• 8 oz. plant-based cheddar cheese
• 13.5 oz. plant-based heavy cream (I use Let’s Do…Organic Heavy Coconut Cream)

INSTRUCTIONS

1. Preheat the oven to 400ºF.
2. In a small bowl, combine the egg replacer with water (let thicken for five minutes before using).
3. In a large mixing bowl, combine the flour and cheese.
4. In a second mixing bowl, add the egg replacer mix and heavy coconut cream; combine well.
5. Combine the contents of both mixing bowls and knead the mixture until it forms a soft, slightly wet dough.
6. Separate and roll the dough into eight equal balls before placing them on a parchment paper-lined baking sheet. Smack the top of each ball to create the biscuit shape.
7. Bake the cheddar biscuits for 20 minutes.
8. Let cool for 10 minutes before serving.

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Gluten-Free Cheddar Biscuits

A simple 4-ingredient cheddar biscuit recipe that’s plant-based and vega-friendly and can be adapted to dairy, gluten, grain nut, and soy-free lifestyles. This recipe makes 8 biscuits, taking about 20 minutes to prepare and 20 minutes to bake.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings 8 biscuits

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 2 tbsp. egg replacer I use 2 tbsp. ground flaxseeds with 6 tbsp. of filtered water
• 3 cups gluten-free all-purpose baking mix or flour I get the best results with King Arthur's Gluten-Free All-Purpose Baking Mix
• 8 oz. plant-based cheddar cheese
• 13.5 oz. plant-based heavy cream I use Let's Do…Organic Heavy Coconut Cream

Get Recipe Ingredients

Instructions

• Preheat the oven to 400ºF.
• In a small bowl, combine the egg replacer with water (let thicken for five minutes before using).
• In a large mixing bowl, combine the flour and cheese.
• In a second mixing bowl, add the egg replacer mix and heavy coconut cream; combine well.
• Combine the contents of both mixing bowls and knead the mixture until it forms a soft, slightly wet dough.
• Separate and roll the dough into eight equal balls before placing them on a parchment paper-lined baking sheet. Smack the top of each ball to create the biscuit shape.
• Bake the cheddar biscuits for 20 minutes.
• Let cool for 10 minutes before serving.

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