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Garlic Cheese Biscuits without Gluten

Updated on September 15, 2015
Bacon, spinach, cheese grain-free sandwirch
Bacon, spinach, cheese grain-free sandwirch | Source

Being gluten and grain free doesn't mean you can't have a great tasting sandwich when you feel like it.

I have created a recipe that makes the most delicious garlic cheese gluten-free biscuit you've ever wanted to eat.

I frequently bring some to other people's homes when I'm invited to dinner.

The true test of how good they are, is when the men at the dinner ask for a second one. The other night, one man asked if he could take the leftover one home and also wanted the recipe. I think he must have liked them.

Cheddar Cheese Grain-free Biscuit
Cheddar Cheese Grain-free Biscuit | Source

Biscuit or Sandwich Bun

I did not flatten the buns pictured here, because I wanted more of a biscuit today, but I had to add 2 minutes to the cook time. Breaking them apart while they were still warm and putting on some butter to melt into them was better than any biscuit I can remember before going gluten free.

Because these biscuit are so full of protein and fiber and an insignificant amount of carbohydrate, they are very filling and satisfying. I can usually only eat one. I've seen men eat two and then say they are full.

For sandwiches, I normally flatten them to about 1 inch thick which makes them approximately 3 inches round. I bake them on a silicone baking mat which I have placed on a cookie sheet. I prefer using the silicone mats instead of parchment paper, because it is easier to move the bisquits off of the cookie sheet to allow them to cool.

Parchment paper has some advantages itself, though. You don't have to wash it. You just throw it away. Sometimes I use it to lightly wrap the biscuits to keep them warm until I am ready to serve them.

Whoopie Pie Pan

More recently, I have been using the whoopie pie pan which is available on Amazon. I put half the dough that I would normally use in each spot and that way I come up with two halves which are perfect for sandwiches.

I've found this pan is also great for making anything that tends to run. It keeps them round and even. And three inch gluten-free chocolate chip cookies baked in this pan, are hard to resist.


  • 1 cup almond flour
  • 1/4 cup golden flax seed ground
  • 1/4 cup coconut flour
  • 3 tsp baking powder
  • 1/2 to 1 cup shredded cheddar cheese or one of your choice.
  • 1 tsp minced onions
  • 1 clove minced garlic
  • 4 Tbsp melted salted butter or coconut oil
  • 5 eggs
  • 1/8 tsp salt if you used coconut oils

Cook Time

Prep time: 5 min
Cook time: 16 min
Ready in: 21 min
Yields: 8 biscuits or 16 3-inch-round sandwich halves


  1. Preheat oven to 350 degrees.
  2. Fold dry ingredients into wet.
  3. Use a large ice cream scoop to make 8 buns an a cookie sheet covered with parchment paper or silicone baking sheet.
  4. Do not flatten them more than about 3/4 inch if you want a thicker roll to cut in half. They do not change thickness as they cook so you can easily judge the thickness. The ones pictures above I purposely left un-flattened to test this out, but I had to add 2 minutes to the cook time.
  5. Bake 14-16 minutes or until golden brown.
  6. You may use another egg if the dough is too thick.
  7. For best results for a sandwich, flatten to about 1 inch thick (about 3 inches round). Cut with a bread knife once they are cool.
  8. I prefer using the whoopie pan and divide the mixture up into 16 equal portions. Each one is flattened to 1/2 inch thickness and 3 inches round and that way it is the perfect for use two together for a sandwich.
Nutrition Facts
Serving size: 1 of 8 biscuits
Calories 246
Calories from Fat189
% Daily Value *
Fat 21 g32%
Saturated fat 9 g45%
Carbohydrates 7 g2%
Sugar 1 g
Fiber 4 g16%
Protein 10 g20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 2 ratings of Gluten-Free Cheddar Cheese Biscuits

Silicone Baking Sheets

I love these. When I'm not using the whoopie pan, I use the silicone mat on a cookie sheet. I drop the dough onto the sheet and pop it in the oven.

If I'm making something that needs to be rolled out, I place the dough between two of them, roll it out, remove the top and into the oven it goes.

The finished biscuits or cookies come off the mat with ease and there is minimal clean up of the mat with warm soapy water because nothing sticks.

The only thing with these mats is that you cannot use them under a broiler. Wouldn't it be great if you could.

Comments Welcome

Every person I have served these biscuits to have raved about how good they are. They can't believe they are grain free and gluten free and yet taste so good.

I would love to hear how you have enjoyed them. What type of scrupulous topping did you put on them.? Did you add any addition seasoning? Please take the time to add your comments to my Guestbook at the end of the Hub.


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