Dinner

Gluten-Free Cheese Biscuits Recipe

ByJack Voss December 13, 2025December 13, 2025

Introduction

These gluten-free cheese biscuits are a delicious and easy-to-make snack or side dish. Packed with a blend of three cheeses and almond flour, they offer a rich, savory flavor perfect for any occasion.

The image shows six golden brown cheese muffins stacked on a black wire cooling rack. Each muffin has a rough, crumbly texture with a crispy outside and a gooey, melted cheese top that is light yellow with some darker, toasted cheese spots. The muffins are round, about the size of a small cupcake, with uneven edges and a firm crust. The scene is set on a white marbled texture background, adding a clean contrast to the rich colors of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Almond Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Ground White Pepper
1 cup Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Parmesan Cheese
1/2 cup Sour Cream
1/4 cup Butter
1 Egg

Instructions

Step 1: Preheat the oven to 400 degrees F (205 degrees C).
Step 2: In a large bowl, combine the almond flour, baking powder, salt, and ground white pepper. Mix well.
Step 3: Add the shredded cheddar, mozzarella, and parmesan cheeses to the dry ingredients, stirring to distribute evenly.
Step 4: Stir in the sour cream and egg until the mixture forms a thick, sticky dough.
Step 5: Lightly grease a muffin tray with the butter. Spoon the dough into the muffin cups and flatten the tops slightly using a wet fork or knife.
Step 6: Bake for 13 to 15 minutes, or until the biscuits are golden brown.
Step 7: Serve warm, optionally with additional butter.

Tips & Variations

For a spicier twist, add a pinch of smoked paprika or cayenne pepper to the dry ingredients.
You can substitute the almond flour with a gluten-free flour blend if preferred.
Use fresh cheeses for a creamier texture, or try different cheese combinations like gouda or pepper jack for variety.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to restore warmth and softness before serving.

How to Serve

The image shows six golden brown muffin-sized cheese breads cooling on a black wire rack placed over a white marbled surface. Each cheese bread has a rough, slightly crispy outer crust with a textured surface, and the tops are uneven with melted and browned cheese spots. The cheese breads are arranged with some stacked on top of others, highlighting their thick, round shape and crumbly edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute the cheeses and butter with dairy-free alternatives and use a non-dairy sour cream to make the recipe dairy-free.

Will these biscuits freeze well?

Absolutely. After baking, let the biscuits cool completely, then freeze them in an airtight container for up to 2 months. Reheat directly from frozen in the oven until warmed through.