Home / Gluten-Free Garlic-Cheese Biscuits

Gluten-Free Garlic-Cheese Biscuits

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For those with celiac disease (an allergy to the gluten found in wheat and many other grains)—and those avoiding gluten for other dietary reasons, baked goods, pancakes and other foods containing flour have always been off limits. More and more mainstream grocery stores stock their shelves and freezer sections with gluten-free breads, pastries and other foods previously off limits.

But did you know that kitchen staple Bisquick also comes in a gluten-free form? Introduced to supermarkets about a year ago, Bisquick Gluten Free makes it possible to avoid gluten and still enjoy fresh-from-the-oven biscuits (and much more).

Replacing the wheat flour found in the Bisquick Original formulation with rice flour, Bisquick Gluten Free can be used to cook up gluten-free biscuits, pancakes and many of the delicious recipes possible with the original Bisquick formulation. Because rice flour behaves differently than wheat flour during the cooking process, you have to make some adjustments to your recipes. For example, the biscuit recipe below contains eggs, which create structure for the biscuits. But the end result in either case is delicious, and for those with celiac disease and others who wish to (or must) avoid gluten in their diet, the opportunity to indulge!

Gluten-free Cheese-Garlic Biscuits

(from the Gluten Freely website)


2 cups Bisquick Gluten Free mix

¼ teaspoon garlic powder

¼ cup firm butter or margarine

2/3 cup milk

½ cup shredded Cheddar cheese (2 oz)

3 eggs

Garlic Butter Topping:

¼ cup butter or margarine, melted

¼ teaspoon garlic powder


  1. Heat oven to 425°F.
  2. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder.
  3. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  4. Stir in milk, cheese, and eggs until a soft dough forms.
  5. Drop dough by the spoonful onto an ungreased cookie sheet.
  6. Bake 8 to 10 minutes or until light golden brown.
  7. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet.
  8. Serve warm.

For more gluten-free recipes using Bisquick Gluten Free, including pancakes, baked chicken, coffee cakes, dumplings, and more visit Betty Crocker’s Bisquick Gluten Free page.

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About Barbara Barnett

Barbara Barnett is publisher and executive editor of Blogcritics. Her first Historical Fantasy novel, The Apothecary's Curse is due out from Prometheus Books (Pyr Imprint) October 2016. A noted entertainment writer, Barbara is author of Chasing Zebras: The Unofficial Guide to House, M.D.. She has contributed short stories to two anthologies, and chapters in a non-fiction book on spirituality and pregnancy. But Barbara writes on an everything from film to politics to technology to all things pop culture and spirituality.