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Gluten-Free Bacon Cheddar Biscuit sliced in half on a plate with melted butter on one of the halves and more biscuits on a plate in the background
Servings: 6 biscuits

Gluten-Free Bacon Cheddar Biscuits

5 from 1 vote
Gluten-free bacon cheddar biscuits that are perfectly fluffy and crispy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 2/3 cups gluten-free all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 4 Tbsp butter or coconut oil or ghee, chilled
  • 1/2 cup cold water*
  • 3 slices thick cut bacon chopped and cooked
  • 1 cup grated cheddar cheese

Instructions

  • Preheat the oven to 450 degrees F and spray or lightly oil a large baking sheet. You can also use a sheet of parchment paper  or aluminum foil to line the cookie sheet.
  • Cook the bacon in a skillet until crispy. Remove the bacon from the skillet and set aside until ready to use. Once cool enough to handle, chop the bacon into small bits.
    Bacon cooking in a skillet
  • Add the gluten-free flour, garlic powder, onion powder, baking powder and sea salt to a large mixing bowl and stir together (dry ingredients). 
    Dry ingredients for the biscuits in a mixing bowl
  • Chop the butter into smaller pieces (or break apart the pieces of solid coconut oil if using) and use a fork or pastry cutter to incorporate into the flour mixture. Continue mashing/stirring until pea-sized bits form.
    Chopped chilled butter in the mixing bowl with the flour
  • Pour the water into the mixing bowl and stir well until a thick dough forms. If the dough doesn’t come together over time and appears overly crumbly, add 1 to 2 tablespoons of additional water. 
    Water being poured in the mixing bowl with the flour
  • Stir in the cooked bacon and grated cheese until well-combined.
    Cheddar cheese and bacon in the mixing bowl with the biscuit dough
  • Form a large ball out of the biscuit dough, then section it into 6 equal pieces. Using your hands, form round scones out of each ball of dough and place biscuits on the prepared baking sheet.
    A ball of biscuit dough in the mixing bowl
  • Whisk together 1 egg white with 1 tablespoon of water (or bacon fat!) in a bowl until it’s nice and frothy. Use a silicone brush to brush the biscuits with the egg wash mixture. This process ensures you get those delightfully crispy golden-brown tops.
    A silicone brush brushing an egg wash onto the biscuit dough.
  • Bake on the center rack of the preheated hot oven for 18 to 25 minutes, or until the bacon cheddar biscuits are golden-brown and crispy. Serve and enjoy!  =Store leftover biscuits in an airtight container  in the refrigerator for up to 7 days.
    Batch of gluten-free bacon cheddar biscuits on a sheet pan fresh out of the oven

Notes

*If the dough doesn't come together after mixing it for a while, add 1 to 3 additional tablespoons of water, or until the dough forms.
These biscuits taste best when they are enjoyed fresh out of the oven and are a perfect addition to your weekend brunch. You can eat them the next day but I recommend heating them in the microwave for 20 to 30 seconds for the best texture.

Nutrition

Serving: 1biscuit (of 6), Calories: 320kcal, Carbohydrates: 34g, Protein: 9g, Fat: 17g
Course: Side Dishes & Snacks
Cuisine: American
Keyword: bacon, biscuits, breakfast biscuit, cheddar cheese, gluten free, gluten free bacon cheddar biscuits
Author: Julia