13 Days Until Thanksgiving Recipe: Gluten Free Herb Biscuits




    • 2 cups plus 1 Tbsp. gluten-free baking flour*
    • 1 Tbsp. baking powder
    • 1 tsp. kosher salt
    • 1 Tbsp. Herbes de Provence
    • 12 Tbsp. cold unsalted butter, diced
    • 3 extra large eggs
    • 1/2 cup cold heavy cream
    • 2 Tbsp. milk or water
    • 1 1/4 cups shredded Gruyere cheese (about 6 oz.)


    *Packaged gluten-free baking flour (or baking mix) can be found at most grocery stores. Regular all-purpose flour can be substituted for the gluten-free flour.


    Preheat oven to 400 degrees. In the bowl of an electric mixer, combine flour, baking powder, salt and Herbes de Provence. Add butter and mix on low until butter is about the size of peas. Whisk 2 of the eggs with the cream and slowly pour into the flour-butter mixture with the mixer running on low speed until just blended. The dough should be lumpy. Toss 1 cup of the shredded cheese tossed with 1 Tbsp. flour and add to dough. Mix dough on low speed until cheese is blended in and a smooth dough forms. Transfer dough to a well-floured surface and knead it into a ball. Let dough chill for about an hour in the fridge. Roll dough to about ¾-inch thick. Use a 3-inch round cutter to cut out circles of dough. Transfer cut biscuits to parchment-lined baking sheets. Combine remaining scraps, roll out and cut again to get as many biscuits as possible out of the dough. Lightly beat remaining egg with the milk or water. Brush tops of biscuits with egg mixture then sprinkle with remaining 1/4 cup cheese. Bake for 20 to 25 min. until golden brown and firm to the touch in the middle. Allow biscuits to cool for 15 min. on the baking sheet before serving.

    Serving Suggestions

    These make a great base for biscuits and gravy, or slice them in half to hold an egg sandwich.


    7 to 8 biscuits

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