• Amy Lippert, NTP

Gluten Free Cheddar Dill Biscuits

Updated: Oct 6

Oh Em Gee, these are the best savory biscuits! Easy to make and are perfect for breakfast or dinner!

Gluten-Free Cheddar Dill Biscuits

2 cups Gluten-free AP flour

1/4 cup Grass-fed Butter

2 tsp Sea salt

3 tsp Baking powder

1/2 tsp Smoked paprika

1/2 tsp Onion powder

1/4 tsp Garlic powder

1.5 tbsp Fresh Dill, minced

1 cup Sharp Cheddar, shredded

1 cup Whole Milk


Preheat oven to 425 degrees

In a food processor add flour and butter. Process until butter is cut into the flour and almost sandy like in texture. Add baking powder, salt and dry spices, pulse a few times and pour into a large mixing bowl. Add cheddar, dill and milk stirring until just combined.

Turn onto a floured surface and mix dough until it holds together, do not over mix. Shape into a ball and roll out into 2-2.5” thickness. Cut straight down with a biscuit cutter, do NOT twist the cutter: this will seal the sides and the biscuits won’t rise.

Place onto a baking sheet and bake about 18-22 minutes until golden brown. Enjoy!!

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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