Description
These Gluten-Free Cheddar Bay Biscuits are a cheesy, garlicky, grain-free twist on the classic restaurant favorite. Made with tapioca flour, they’re fluffy, chewy, and full of flavor—perfect as a side dish, appetizer, or snack.
Ingredients
1/2 cup butter
1/3 cup water
1/3 cup milk
1 tsp sea salt
2 cups tapioca flour
2 eggs, beaten
1/2 tsp garlic powder
1/2 tsp dried parsley
2/3 cup grated cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine butter, water, milk, and salt. Bring to a boil, then remove from heat.
- Stir in tapioca flour until a thick paste forms. Do not overmix.
- Let the mixture sit for about 10 minutes, or until slightly cooled.
- Stir in the beaten eggs, garlic powder, parsley, and cheddar cheese until well combined. The dough will be lumpy, similar to cottage cheese.
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet.
- Bake for 20–25 minutes, or until the biscuits are puffed and golden brown.
- Serve warm.
Notes
For extra flavor, add a pinch of cayenne or red pepper flakes.
Try swapping parsley with Italian seasoning or fresh chives.
Use sharp cheddar for the strongest flavor, or substitute with mozzarella, pepper jack, or Parmesan.
For dairy-free, substitute butter, milk, and cheese with plant-based alternatives.
Avoid overmixing to keep biscuits light and fluffy.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 0g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
