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Easy herby gluten free biscuits made with soft goat cheese and herbs. This drop biscuit recipe is quick to make and pairs great with any meal. The biscuits are fluffy, herby with hints of tasty goat cheese and store and reheat beautifully.
We love biscuits and I love to make them! So when I decided to create this gluten free biscuit recipe I was determined to make it easy but also packed with flavor. Now, biscuits are typically pretty easy to make but involve a lot of extra steps so these drop biscuits are not just super simple, they are also gluten free!
These biscuits are not your typical super flaky biscuits but they are golden on the outside and cheesy, herby, and fluffy on the inside. If you like cheddar bay biscuits then check out these equally easy copycat Red Lobster Biscuits that are also gluten free.
Why You’ll Love This biscuits recipe
- Easy to make – mix the biscuit dough, drop onto a pan, and bake.
- Loaded with cheesy, herby flavors.
- Quick and simple biscuits recipe that is also gluten free!
- Store and reheat beautifully.
Ingredients needed for homemade gluten free biscuits
- Gluten free all purpose flour – I recommend 1 for 1 or measure for measure gluten free flour blends for the best results. I love the King Arthur brands.
- Almond milk – any type of unsweetened milk will work but I love to use almond milk to reduce the dairy.
- Sugar – just a little bit to add a hint of sweetness to the biscuits.
- Egg – one egg to help bind all the ingredients together.
- Baking powder – helps give these biscuits a nice and fluffy texture.
- Seasoning – oregano, chili powder, garlic powder, and salt.
- Butter – just a bit for that flaky buttery result.
- Vinegar – white vinegar gives the biscuit dough nice lift and smoothness.
- Goat cheese – for a nice cheesy flavor.
Equipment Needed
- Measuring cups and measuring spoons
- Mixing bowls
- Parchment paper
- Baking sheet
- Ice cream scoop
How to make this gluten free biscuits recipe
- Mix up the dry ingredients.
- Mix up the wet ingredients, add them to the dry, mix to combine.
- Fold in the goat cheese.
- Use an ice cream scoop or large spoon to drop the biscuits onto a lined baking sheet. Make sure to space them about 2 inches apart.
5. Bake at 400° F for 12-15 minutes until nice and golden brown.
6. Brush them with melted butter and a sprinkle of salt and fresh chives or parsley.
You will never need to look up another Gluten-Free Herb Biscuit recipe again and you can change-up the types of cheese and herbs you use to add some variety as well. You are going to love them!
What to serve with these Gluten Free Herb Biscuits
- Sausage and Pepper Breakfast Egg Muffins
- Healthy Crustless Ham and Broccoli Quiche
- Baked Veggies Frittata With Kale and Sweet Potato
- Healthy Turkey Chili
- Creamy Asparagus Soup
- Creamy Instant Pot Sweet Potato Soup
More gluten free recipes you may also want to try
- Healthy Apple Muffins
- Gluten Free Naan Bread
- Gluten Free Cranberry Orange Muffins
- Gluten Free Zucchini Muffins
- Easy Gluten Free Zucchini Banana Bread
- Healthy Baked Pumpkin Donuts
Recipe Variations
- Use feta cheese in place of the goat cheese. Just make sure you let it soften a little and press out any excess liquid before adding it to the batter.
- Switch up the herbs. You can use, dill, basil (dried), parsley or even chives in the batter and for topping.
- Use any type of milk. I chose dairy free, unsweetened, plain almond milk but you can use any type of milk except canned coconut milk since you may get a hint of coconut in the final result.
Did you make this gluten free biscuit recipe? If so, please leave a comment and rating below.
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Gluten Herb Biscuits
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
- Diet: Gluten Free
Description
The most delicious Easy Gluten-Free Herb Biscuits you will ever make! Perfectly crispy brown outer layer with a fluffy cheesy center all topped with butter and herbs. Yum!
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup almond milk
- 1 egg (lightly beaten)
- ½ cup butter or coconut oil
- 1 tsp white wine vinegar
- ¼ cup softened goat cheese
- chives (for garnish)
Instructions
- Preheat the oven to 400°F and line a baking sheet with a baking mat or parchment paper.
- Add the dry ingredients to a medium size mixing bowl and stir to combine.
- Add the wet ingredients to a separate medium size mixing bowl and stir to combine.
- Combine the dry ingredients with the wet ingredients and fold in the goat cheese.
- Use an ice cream scoop or spoon to drop the biscuits onto the baking sheet. Place them about 2 inches apart. Make sure the biscuits are even in size so they cook at the same time.
- Bake for 12-15 minutes until golden brown.
- Brush each biscuit with melted butter and sprinkle with salt and chives if desired.
- Serve warm.
Notes
- These biscuits can be stored in an airtight container for up to 2 days. Reheat in the microwave wrapped in a paper towel or in the oven for a few minutes.
- Use feta cheese in place of the goat cheese. Just make sure you let it soften a little and press out any excess liquid before adding it to the batter.
- Switch up the herbs. You can use, dill, basil (dried), parsley or even chives in the batter and for topping.
- Use any type of milk. I chose dairy free, unsweetened, plain almond milk but you can use any type of milk except canned coconut milk since you may get a hint of coconut in the final result.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Healthy side dishes
- Method: Oven
- Cuisine: American
I’m trying your recipe, mine look like cookies after baking. lol What’s missing is how much goat cheese I should put into the dough and how to fold it in I think. I just sort of did it. It smells and tastes delicious. I only wish I could get the looks too. Thanks for sharing such an amazing recipe.
I added a little less chili and glad that I did and did everything else exactly as described.
Hi Yong Li, Thank you so much for your comment. It looks like I forgot the goat cheese in the ingredients. It is 1/4 cup crumbled goat cheese. I will add it back into the recipe. Thank you so much for letting me know.
I made these to go along with a vegetable bean soup tonight. They were so easy to make and SO Delicious! My husband loved them! I will be making these a lot.
Very strange…I made these before and they were excellent. This time, the batter was like soup-like thin. I checked the recipe carefully and found that I followed it exactly. I added more flour to reach consistency and they turned out hard and inedible. I can’t understand what went wrong.
Hi Maria, I am sorry to hear that the recipe did not turn out right for you. I have made these biscuits over and over again with no issues. It could be the type of flour you used. I like to use Bob’s Red Mill Gluten free Flour.
Can you include the flour type/brand you use in the recipe? Some GF AP flour is a rice mixture while the one you mention above is chickpea flour, fava bean flour, and other ingredients (which is very different than the Bob’s 1:1 GF flour).
I am going to try this recipe this weekend. I’ll keep you posted.
Hi Rebecca, this recipe will work with any gluten free all purpose flour. Please let me know how they turn out for you!