I’ve been on a gluten-free diet now for over a year. There are three things that I find really difficult to say no to – pizza, cake and biscuits. So, I’ve been on a mission to find replacements to satisfy these cravings. These cheddar and chive biscuits have a delicious savory flavor. They’re soft, airy and my family really enjoyed them too. (Yay! If you’re gluten-free, you know it can be a challenge to find substitutes that everyone in the family enjoys.) I highly recommend them as a side to go with breakfast plates or chowders like this gluten-free white clam chowder recipe.
I grow chives in my culinary garden. They are such a pretty and versatile herb, similar to a scallion. It’s best to use them sparingly because they pack a big flavor punch. (The bees like them too. And we need to help our busy pollinators out as much as possible.)
Chives are a perennial and naturally help keep garden pests away.
I used an ice-cream scoop to drop the biscuit mix onto the baking sheet. This made making them a snap.
This recipe yields about 6 – 8 biscuits, just enough for one meal. I recommend doubling the recipe if you need a bigger batch. Use King Arthur gluten-free all-purpose flour mix or another good quality brand like Namaste perfect flour blend – both available through Amazon Pantry.
This recipe is inspired from a very basic gluten-free biscuit recipe from King Arthur Flour. I made some changes to the original recipe because I experienced a couple problems with the original and it was a bit bland. For example, there wasn’t enough liquid specified. That being said…they have a great library of recipes, so check them out and experiment!
- 1 1/2 cups all-purpose gluten-free flour
- 2 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1 tbsp fresh chives minced
- 1 cup white cheddar
- 1 cup heavy cream
- 1 large egg
- 1/4 cup melted butter
Preheat the oven to 450 F and line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients and stir. Next add the cheddar cheese and chives and combine.
In a medium-sized bowl, combine and beat lightly together the egg and heavy cream. Pour the wet ingredients into the dry and stir to create a dough.
Using an ice-cream scoop, scoop the biscuits into round balls and place them onto the baking sheet.
Brush the tops of the biscuits with the melted butter. This will add more flavor and brown them a little.
Bake for 10 minutes or until they are baked through.
These are fantastic served warm, fresh out of the oven. Recommended gluten-free flour mix brands - King Arthur Flour or Namaste Flour Makes only 6 - 8 biscuits. Double the recipe for a larger batch. Recipe courtesy of pineneedlesinmysalad.com Join our email newsletter to receive great recipes right to your inbox.