Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits: Farmhouse fare

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Biscuits.

They’re largely coveted when done correctly, as if sacred to those who eat them. Have you ever heard something similar to the following?

“I’d like to make biscuits just like my grandma did, but mine never come out that flaky or rise quite as high!”

I’ve heard that frustration time and time again on our baker’s hotline. It’s a common sentiment. Folks want that perfection of the Southern biscuit, a perfect balance of flour, salt, and cold fat combined with just enough liquid to bring everything together. They crave biscuits slathered in gravy, or posed as dumplings atop a stew or casserole.

But for me, I’d prefer biscuits cradling some breakfast fixin’s. I think they’re the perfect nest for scrambled eggs and bacon, or a nice sturdy base for a rich, hollandaise-soaked Benedict.

Honestly, I’m just really excited to know biscuits can be made gluten-free – and still be high-rising and great-tasting, like conventional biscuits.

So when you discover you have a winner of a recipe, why not push it to its savory limits? Make it summery! Add some herbs, vegetables, and cheese. Make it rustic and simple, yet still deserving of space on the breakfast menu of a farmhouse inn.

That’s all possible, I assure you. Follow me into the kitchen to make Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits!

Preheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.

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Blend together the following:

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon salt

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Cut 1/2 cup (8 tablespoons) cold butter into cubes. Work it into the dry ingredients until the mixture is crumbly.

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Stir in 3 tablespoons chopped fresh chives; 1/2 cup sun-dried tomatoes, chopped, and 1/3 cup grated sharp cheddar cheese.

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In a separate bowl (or easier, a measuring cup), beat together 2 large eggs and 1/2 cup cold milk.IMG_0037

Add the liquid ingredients to the dry ingredients, stirring just until a cohesive dough forms. It’ll be very sticky and loose.

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Using a muffin scoop or large spoon, scoop the dough in 1/4-cupfuls onto the prepared baking sheet; you should have 10 mounds of dough. Press them down gently to flatten slightly.

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Allow the biscuits to rest for 10 to 15 minutes.

By the way, don’t be confused by seeing only six biscuits here – I was doing a baking-time test, and thus baked them on two baking sheets. The recipe easily fits on one pan.

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Bake the biscuits for 15 to 20 minutes, or until they’re golden brown. Remove them from the oven.

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The finished biscuits will be a nice golden color and delightful to enjoy warm, just as they are – don’t forget a smear of creamy butter!

And if you’re going for the full breakfast bliss, get those eggs cracking and the sausage sizzling for a sandwich of pure farm-fresh goodness – the best way (I can think of) to enjoy your morning feast!

Please bake, rate, and review our recipe for Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits.

Print just the recipe.

Amy Trage
About

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...

comments

  1. Maggie Bancroft

    Hi, What is xantham gum and is there a substitute? I love your recipes and anything to do with King Arthur Flour. Thanks, Maggie

    Reply
    1. The Baker's Hotline

      Xanthan gum is a binder used to hold moisture in gluten free products. It also expands to help trap in gasses in gluten free baked goods to provide leavening. Guar gum can be used as a replacement if you can not find xanthan gum. We also sell xanthan gum online as well. Jon@KAF

    2. Heather DW

      Xanthan gum is a good thickener for liquids. It can thicken cold liquids. It can also be used instead of egg in some recipes. So is used by those who can not eat eggs to make cakes. It seems expensive but you only need a little. In the UK most GF flours have it already added.

    3. Ricardo Neves Gonzalez SENAC Petrópolis, R.J. - Brazil

      Here at Brazil we use another great substitute for Xanthan Gum. M.C.C. ( Methyl Carboxi Celulosis ) a thickener agent used at pastry to better quality cakes. It works well, here is of lower cost, and i use in same proportions. 2 to 3 g. to each kg. of gluten free mixed flour.

    4. The Baker's Hotline

      Thanks for the information! We haven’t tried this product yet, but it is interesting to hear what is going on in other baking communities. Barb@KAF

  2. Melissa

    Do you think almond milk would work ok? Also saw another recipe I wanted to try and make a gf version but it had powdered milk in the recipe. What would be a good substitute? Need GF and DF. Thank you

    Reply
    1. The Baker's Hotline

      Almond milk will work, I tend to prefer the reduced sugar variety for baking. As for milk powder, you can find soy milk powder that will work or replace the milk powder with more GF flour and replace half of the water with almond milk. Jon@KAF

  3. Sarah B

    This looks so yummy! I plan to use almond or rice milk, but what what can I replace the butter? Is coconut oil too runny? I don’t care for the flavor of palm oil. :( Thanks!

    Reply
    1. The Baker's Hotline

      Your best option will either be solid shortening or vegan margarine, Sarah! Jon@KAF

    1. The Baker's Hotline

      The “just dried” ones incorporate into the dough easily without the additional liquid or oil found in some sun dried tomatoes – they might slip and slide in the biscuits and really make the dough messier to work with. Happy GF Baking – Irene@KAF

    1. The Baker's Hotline

      I think you would be just fine with that substitution Kathleen. Happy baking and enjoy! Jocelyn@KAF

  4. Kathleen

    I have never seen a wire whisk like you have in the pictures. How is it different? Does King Arthur sell them? Thanks!

    Reply
    1. The Baker's Hotline

      We don’t sell them but it is really the same as the basic whisk that you would find in most kitchens. This one has thicker twisted tines that are also coated, but functionally just your standard whisk will do the job just fine. Happy Baking! Jocelyn@KAF

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