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Gluten Free Cheddar Sage Biscuit Recipe

This easy gluten free Cheddar Sage Biscuit recipe is a classic recipe for gluten free biscuits with sage and sharp cheddar cheese. 

baked Gluten Free Cheddar Sage Biscuit Recipe with the biscuits in a wire bread basket lined with a white flour sack towel garnished with fresh sage sprigs

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Gluten Free Cheddar Sage Biscuits

Your Thanksgiving biscuits are officially here with this Gluten Free Cheddar Sage Biscuit Recipe. Buttery, flaky gluten free biscuits flavored with sharp cheddar cheese and fresh sage.

They go perfectly with roasted turkey, stuffing, green bean casserole, and cranberry sauce. They also compliment traditional gluten free dinner rolls if you’re serving more than one type of bread product.

These Cheddar Sage Biscuits are so full of flavor. Not only are they great for holiday meals, but they’re also great served with soup, stew, and chili.

2 gluten free cheddar sage biscuits on a white plate with black stripes around the rim

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Gluten Free Ingredients For Biscuits

  • Gluten Free Flour – I highly, highly recommend using Cup4Cup flour in this recipe. I’ve tested this recipe with several gluten free flour blends and Cup4Cup produces the lightest, flakiest biscuit.
  • Xanthan Gum – omit if your flour blend contains it
  • Fine Sea Salt
  • Baking Powder
  • Baking Soda
  • Cold Butter, unsalted
  • Fresh Sage
  • Extra Sharp Cheddar Cheese  
  • Buttermilk

2 Gluten Free Cheddar Sage Biscuits stacked on top of each other on a white plate with a black rim

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


Equipment Needed to Make Homemade Biscuits

  • Basic Baking Tools – measuring cups, measuring spoons, mixing bowl, wood mixing spoon, spatula, rolling pin.
  • Pastry Cutter – I use a Pastry Blender to cut the butter into the dry ingredients. A fork can also work well or use your fingers if you have cold hands. Warm hands will melt the butter a little too much.
  • Box Grater – Use a Box Grater to shred your cheese if you’re not using pre-shredded. 
  • Baking Sheet – I prefer baking biscuits on a Half Sheet Pan.
  • Silicone Baking Mat – a silicone baking mat is optional. It does prevent your biscuits from sticking. If you want your biscuits to brown and crisp more on the bottom, I suggest baking these on parchment paper sprayed with non-stick spray or butter your sheet pan and bake them right on the pan.
  • Cooling Rack – the biscuits should cool for about 5 minutes on a cooling rack before serving. That’s just enough rest time so you don’t burn your mouth on that hot, melty cheese!
  • Biscuit Cutters – optional. I cut these biscuits into squares to do something a little different. However, you can cut these into round biscuits using 2-inch Round Cutters if you prefer.

a Gluten Free Cheddar Sage Biscuit broken in half and stacked on itself to show the inside of the biscuit.


How to Make Gluten Free Biscuits with Cheddar and Sage

Step 1. Preheat oven to 425 degrees and line a baking sheet with a silicone baking mat or parchment paper.

Step 2. Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together to combine. Cut in the cubed butter with a pastry cutter or two forks until it resembles coarse crumbs.

Step 3. Add the chopped sage and grated cheddar and stir to combine. Stir in ¾ cup buttermilk and mix until incorporated.

Step 4. Turn the dough out onto a floured surface and pat it into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about an inch thick. Fold into 3rds again and gently roll into a rectangle again.

Step 5. Use a sharp knife to cut the dough into squares and place the biscuits on the prepared baking sheet. Cut into 8 large or 12 smaller biscuits.

Step 6. Refrigerate the biscuits for at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.

Step 7. Brush the tops of the biscuits with the remaining buttermilk. Bake for 12-15 minutes or until the biscuits are browned and baked through. Serve warm out of the oven.

side by side images of gluten free cheddar sage biscuit on a silpat lined sheet pan. 1 before being baked and the other after baking


Tips for Making this Gluten Free Biscuit Recipe

  • Don’t over-measure your flour. Use the spoon and sweep method for the best results.
  • How To Make Drop Biscuits – if you prefer drop biscuits, use 1 cup of milk instead of 3/4. 
  • Follow the rolling directions. They may sound slightly tedious with the folding and rotating but it will help with the structure of your biscuits. 
  • Don’t skip the chill time – you want these biscuits and the butter to be COLD when you put them in the oven. When the cold butter melts, it will create steam which then forms those beautifully flaky layers.
  • Top these cheddar sage biscuits with some honey butter. Hot biscuits and honey are so good together, as are cheddar and honey! It’s a truly great bomb when all together in one bite.

a basket filled with gluten free cheddar sage biscuits


Other Gluten Free Flavored Biscuits To Try

finished gluten free biscuits recipe with garlic and herbs featuring biscuits piled on a bread plate


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baked Gluten Free Cheddar Sage Biscuit Recipe with the biscuits in a wire bread basket lined with a white flour sack towel garnished with fresh sage sprigs

Gluten Free Cheddar Sage Biscuit Recipe

Yield: 8-12
Prep Time: 20 minutes
Cook Time: 14 minutes
Additional Time: 30 minutes
Total Time: 1 hour 4 minutes

This gluten free Cheddar Sage Biscuit recipe is a classic recipe for gluten free biscuits with sage and sharp cheddar cheese. 

Ingredients

  • 2 cups gluten-free flour blend (see notes)
  • 1 teaspoon xanthan gum (omit if your flour blend contains it, see notes)
  • 1 teaspoon (6 g) fine sea salt
  • 1 tablespoon (12 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • 6 tablespoons (87 g) unsalted butter, cubed and very cold
  • 2 tablespoons fresh sage, finely chopped
  • 1 cup (4 oz) extra sharp cheddar cheese, grated
  • ¾ cup (188 ml) buttermilk, cold + 1 tablespoon, divided

Instructions

    1. Preheat oven to 425 degrees and line a baking sheet with a silicone baking mat or parchment paper.
    2. Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together to combine.
    3. Cut in the cubed butter with a pastry cutter or two forks until it resembles coarse crumbs.
      Add the chopped sage and grated cheddar and stir to combine. Stir in ¾ cup buttermilk and mix until incorporated.
    4. Turn the dough out onto a floured surface and pat it into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about an inch thick. Fold into 3rds again and gently roll into a rectangle again.
    5. Use a sharp knife to cut the dough into squares and place the biscuits on the prepared baking sheet. Cut into 8 large or 12 smaller biscuits.
    6. Refrigerate the biscuits for at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
    7. Brush the tops of the biscuits with the remaining buttermilk. Bake for 12-15 minutes or until the biscuits are browned and baked through. Serve warm out of the oven.

Notes

  1. I highly recommend using Cup4Cup. It produces lighter, flakier biscuits than any other flour blend I've tested. Cup4Cup contains xanthan gum so you can omit the xanthan gum called for in this recipe if you use this flour blend.
  2. When cutting the biscuits, cut straight down and lift right back up without dragging the knife through the biscuits.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 166mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 4g

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 8 large biscuits.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

a Gluten Free Cheddar Sage Biscuit on a plate with a second biscuit broken in half

 

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