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Gluten Free Cheese Biscuits Recipe


  • 180 g gluten free flour (i did a mix of 120g brown rice flour and 60g tapioca flour)
  • 1 egg lightly beaten
  • 1/2 tsp gluten free baking powder
  • 90 g salted butter
  • pinch of salt and pepper (more salt if you’re using Pink salt Murray River)
  • 1 tsp dried thyme or oregano, and / or a crushed garlic clove OPTIONAL: for added flavours in the mix. Plain is gorgeous though, so it’s up to you!
  • 90 g strong flavoured, hand grated / TM grated cheese (I used parmeggiano reggiano and / or gruyère because they’re raw milk cheeses and less processed, but you could use a strong local cheddar for a great result too)


  • Pre-heat the oven at 180°C / 350F
  • In a bowl rub the flour, baking powder, salt and pepper and butter with your fingers until the mix resembles chunky wet sand.
  • Add the grated cheese and beaten egg and blend to resemble soft dough.
  • Then dust the board with a little extra rice flour and make a log roll with half the dough. Cut into 1/2 cm thick discs and arrange on a greased baking paper sheet on a tray. Do the same with the other half of the mix on another tray, or freeze the other half of the dough for another day.
  • Place on a non-stick baking tray and top with a little extra grated cheddar. Bake for 12-15 minutes until just golden. My oven was NON fan forced for these times, so if yours is fan forced, keep an eye out after 9-10 minutes.
  • Keep them up to 3 days at their best (I dare you to restrain yourself for any longer!) or do what I do, and divide the batch in half. Freeze half and make 18 bikkies out of the first half and then defrost the other half over night in the fridge and roll and bake when wanted or needed.