There are a number of makers of gluten-free all-purpose flour blends. We are very partial to King Arthur’s blend. It has the most neutral flavor of the brands we’ve tried. Some of the other blends work well if you’re making something with a very strong flavor (such as a chocolate cake) but work far less well for something like this. My kids devoured these with no idea that we’d swapped in gluten-free flour for regular all-purpose.
Gluten-Free Cheddar Cheese Buttermilk Biscuits (12 biscuits)
- 3 cups all-purpose gluten-free flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 stick (½ cup) butter, cold
- 1 ½ cups buttermilk
- ½ cup grated sharp cheddar cheese
- ¼ cup grated parmesan cheese
- ½ cup green onions, finely chopped
Preheat oven to 425 degrees. It is best if the rack is in the middle of the oven.
Sift together the all-purpose gluten-free flour, baking powder and salt. Using a pastry blender cut the butter into the sifted flour mixture until it resembles coarse meal. Add the buttermilk and blend with a fork until it forms wet dough. Add the cheddar cheese and green onions and gently combine with a spoon (don’t use the fork – you’ll destroy the onions).
Using a large metal spoon cut the dough into equal-sized portions and drop by a rounded spoonful onto two ungreased cookie sheets (6 per sheet). They won’t be terribly pretty at this point, but don’t fret, they’ll look great once they are baked. You can gently adjust the dough with your fingers so that each biscuit is slightly rounded. Bake until lightly golden, approximately 15-18 minutes. Serve immediately or cool on a rack until room temperature and store.