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Gluten-Free White Cheddar and Scallion Biscuits

Categories: Biscuits & Scones, Gluten-Free

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Yep, you read that right…crispy white cheddar frico edges all around a tender flaky biscuit!! I highly suggest that you split these beautiful golden biscuits in half and fill them with all of your other favorite breakfast foods like eggs, avocado, breakfast patties, and maybe even a little drizzle of hot sauce. 


  • 6 tbsp. butter
  • 1/3 c. brown rice flour superfine
  • 1/3 c. sweet white rice flour
  • 1/2 c. tapioca flour
  • 3 tsp. Clabber Girl Baking Powder
  • 1/2 c. Clabber Girl Cornstarch
  • 1 tsp. xanthan gum
  • 1 tsp. Potato Starch
  • 1 tsp. Clabber Girl Baking Soda
  • 2-3 tsp. sugar
  • 1 c. buttermilk
  • 1/2 tsp. pepper
  • 1 tsp. kosher salt
  • 1/2 c. scallions thinly sliced
  • 1 c. white cheddar cheese shredded


  1. Slice the butter into small cubes, place them in a bowl, and place the bowl in the freezer to chill.
  2. Preheat the oven to 425°F.
  3. In a large mixing bowl combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, Clabber Girl baking powder, baking soda, sugar, salt and pepper. Whisk together until completely combined.
  4. Cut the cold butter pieces into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
  5. Add the buttermilk to the bowl and gently mix until the dough begins to come together. Once the dough has come together fold in the scallions and cheese until just incorporated.
  6. Lay a large piece of plastic wrap over your kitchen counter and turn the dough out on top of it. Working quickly, gather the dough into a mass and gently pat into a thickness of ¾-inch.
  7. Cut the dough into 2½-inch squares with a knife or into 2½-inch rounds with a floured biscuit cutter.
  8. Arrange the biscuits no more than 1-inch apart on a baking sheet and bake in the oven for 12-15 minutes or until golden and cooked through.