Gluten Free Mama
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Gluten Free Cheesy Onion Biscuits

Mama’s Cheesy Onion Biscuits are so easy to make and go with just about any dinner.  They will also be delicious with your Thanksgiving and Christmas holiday meals.  Kids and Adults alike will gobble these up quickly!

Try them with Mama’s BLTA sliders, or as make as bread for your favorite sandwich. 

The biscuits take about 10-15 minutes to throw together and only about 15 minutes to bake.  If you are dairy free, just eliminate the cheese or use your favorite dairy free cheese.  Mama’s favorite is Daiya brand.  For those who are egg free, use one flax egg.  

Cheesy Onion Drop Biscuits

Ingredients

2 cups Mama’s Almond or Coconut Blend Flour
2 tsp. baking powder
1 tsp. xanthan gum
½ tsp. salt
2 Tbsp. fresh or dried parsley
¼ cup green onions, chopped

½ cup butter or dairy free margarine, partially melted
1 cup milk (dairy, rice, nut, soy)
1 egg (or 1 flax egg)
1 cup cheddar cheese, shredded

Cheesy biscuits 1

Directions

Preheat oven to 400º.

In a medium bowl, add flour, baking powder, xanthan gum, salt, parsley and green onions.  Stir to combine.

Make a well in the center of flour.  Add partially melted butter or dairy free margarine, milk, egg, and shredded cheese.  Mix well.

Using a 2 inch scoop, place scoops of dough two inches apart on cookie sheet.  Bake for 14-16 minutes or just until the tops begin to lightly brown.

GFM Tip These are drop biscuits, no need to roll out the dough.  If you want to have flatter biscuits, lightly dust the tops of each scoop of dough with flour and gently press with the palm of your hand to flatten.

Try these with Mama’s BLTA Sliders.  Click Here

       

 

Gluten Free Cheesy Onion Biscuits
 
Make them to go with any meal, or slice them in half and make delicious sandwiches.
Author:
Recipe type: Biscuits & Scones
Ingredients
  • 2 cupsMama's Almond or Coconut Blend Flour
  • 2 tsp. baking powder
  • 1 tsp. xanthan gum
  • ½ tsp. salt
  • 2 Tbsp. fresh or dried parsley
  • ¼ cup green onions, chopped
  • ½ cup butter or dairy free margarine, partially melted
  • 1 cup milk (dairy, rice, nut, soy)
  • 1 egg (or 1 flax egg)
  • 1 cup cheddar cheese, shredded
Instructions
  1. Preheat oven to 400º.
  2. In a medium bowl, add flour, baking powder, xanthan gum, salt, parsley and green onions. Stir to combine.
  3. Make a well in the center of flour. Add partially melted butter or dairy free margarine, milk, egg, and shredded cheese. Mix well.
  4. Using a 2 inch scoop, place scoops of dough two inches apart on cookie sheet. Bake for 14-16 minutes or just until the tops begin to lightly brown.
Notes
GFM Tip

These are drop biscuits, no need to roll out the dough. If you want to have flatter biscuits, lightly dust the tops of each scoop of dough with flour and gently press with the palm of your hand to flatten.

Mama Recommends

Mama’s Almond or Coconut Blend Flour ~ Yes you can use any gluten free flour, but have better tasting and better texture results using Mama’s Flours!  They are the perfect blend, light texture and not gritty!  Purchase here!

Gluten Free Mama flours and mixes

A two-inch scoop!  A scoop makes it so much easier to make these biscuits as well as a million other things gluten free. It measures out an equal amount every time and keeps your hands clean.  Click Here

scoop

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6 Comments

  1. Torri
    August 17, 2015    

    Do these need to be refrigerated??
    Delicious by the way!!! 🙂

    • August 17, 2015    

      They can sit on the counter for up to 3 days. You can also refrigerate if desired. So glad you like them.

  2. Laurie
    June 25, 2015    

    What is Xanthen gum ?

  3. Michelle
    November 26, 2014    

    I made these biscuits and, while they were absolutely delicious, they did not keep their shape and ended up more like cookies 🙁
    What did i do wrong??

    • November 27, 2014    

      Without seeing them and knowing how you measured you ingredients, I wouldn’t know. Did you use a two inch scoop and then just lightly flatten to about 1 inch thickness? With baking liquid ingredients and dry ingredients have to be measured carefully. Here is my link to tips on having success. Maybe if you sent a pic and tell me what ingredients you used etc, I could better tell you. You can email me with that using the contact page above.

    • November 27, 2014    

      The only other thing I could think about is maybe forget xanthan gum?

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