The perfect soft and tender Gluten-Free Cheddar Bacon Chive Biscuits the whole family will love. Perfect for any upcoming holiday party or side dish to your weeknight meal.
Biscuits have always been my weakness. Don’t hate me if you’re reading this but…I very much dislike biscuits and gravy. Yea LOL… Not my thing. I love biscuits with butter and jam or biscuits like what I made here. But adding gravy? No thank you.
This right here is an amazing side dish to whip up for the holidays. Everyone loves to have some sort of bread with their holiday meal right? Surprise them with these delicious Gluten-Free Cheddar Bacon Chive Biscuits. It’ll for sure wow a crowd.
Here’s what I used
- Gluten-Free Flour: To make these gluten-free, I love to use the Bob’s Redmill 1:1 baking flour ratio. It’s an easy swap to alternative flour.
- Cheddar Cheese: To keep them a little bit more healthy, I opted for organic cheddar cheese.
- Butter: I don’t usually cook with a ton of butter but when I do, I prefer ghee (which is clarified butter), or Vital Farms organic butter sticks.
- Milk: To help minimize the amount of dairy, I used a dairy-free creamer by Nutpods. You get the same texture and flavor as you would using milk or buttermilk. Feel free to use what you like.
- Bacon: I wanted this to have that bacon. Just a little throughout each bite. I like Nature’s Ranchers Whole30 Bacon.
- Chives: delicious onion flavor that’s not overpowering. I would recommend chives or finely minced scallions in this dish.
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To Make This
You basically add all the dry ingredients into the bowl and whisk in the wet ingredients. Then, add in all that garlic flavor, bacon, and cheese. Use an ice cream scooper and add each drop of biscuit batter onto a baking sheet. Top it with scallions, melted butter or ghee, parmesan and bake.
This recipe will make about 12 delicious biscuits.
What you’ll need for this recipe is a pastry cutter. Highly recommend having one as it makes it easier to cut through the butter. You can find some online for under $10.
To Store These
Store these in an airtight container in the fridge for up to 4 days if it lasts that long. LOL
Enjoy these delicious biscuits.
Other Recipes: Philly Cheesesteak Baked Potato, Pumpkin Chicken Enchilada Casserole
Gluten-Free Cheddar Bacon Chive Biscuits
Gluten-Free Cheddar Bacon Chive Biscuits
Ingredients
- 3 strips of bacon cooked and chopped
- 2 cups gluten-free baking flour I like BOb’s Redmill 1:1 Baking Mix
- 1 tbsp monk fruit sweetener
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 egg
- 1/2 cup nutpods original coffee creamer or milk or buttermilk, plus 1 tbsp
- 1/2 cup cold butter grated
- 1/4 cup chives minced, or scallions
- 1 cup grated cheddar cheese
- 2 tsp lemon juice
- For the topping:
- 3 tbsp ghee or butter melted
- 1/2 tsp garlic powder
- 2 tsp parmesan cheese optional
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400
- Line a baking sheet with parchment paper and set aside.
- In a bowl, add the flour, baking soda, baking powder, garlic powder, salt, pepper, monk fruit sweetener, and mix well. Set aside.
- In a small bowl, whisk the egg well. Add in the nutpods creamer or milk. Set aside
- Grate the cold butter and add it into the bowl with the flour. Using a pastry cutter, cut the mixture until it resembles coarse crumbs.
- Then, add in the cheddar cheese, bacon, and chives and mix with a rubber spatula.
- Add in the milk/egg and lemon juice, and mix well.
- Using an ice cream scooper, scoop the mixture onto the baking sheet and lightly flatten the top. You don’t want it to be perfect. I like it to look crumbly.
- TOPPING: Top each biscuit with the melted butter and parsley mixture.
- Bake in the oven for about 18 minutes or until the top starts to get golden brown.
- Serve and enjoy.
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