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Gluten-Free Bacon and Cheddar Savory Biscuits made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Bacon and Cheddar Savory Biscuits made with baking mix Recipe

We love the richness of these biscuits — don't skimp on the cream, it really makes a difference!

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

6 to 8 biscuits.


Choose your measure:

  • 2 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1 cup shredded sharp cheddar cheese
  • 1/4 pound bacon (about 5 to 6 strips uncooked bacon), cooked crisp and then crumbled or cut into pieces
  • 1/4 cup thinly sliced scallion tops
  • 2 large eggs
  • 1 cup heavy cream
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  1. Preheat the oven to 400°F, with a rack in the middle.
  2. Measure the baking mix into a bowl.
  3. Stir the cheese, bacon, and scallion tops into the baking mix.
  4. In a separate bowl, whisk together the eggs and cream.
  5. Add the egg mixture to the dry ingredients, stirring until blended. The dough should be cohesive and sticky.
  6. Turn the dough out onto a work surface lightly dusted with baking mix and fold it over on itself four times.
  7. Pat the dough into a 6" x 8" rectangle about 3/4" thick.
  8. Cut rounds with a 2 1/2" cutter dipped in baking mix; brush any surplus mix off the tops of the biscuits.
  9. Place the biscuits on an ungreased or parchment-lined baking sheet, leaving 1" between them for crispier biscuits, or placing them close together (nearly touching) for soft-sided biscuits.
  10. Bake the biscuits for 16 to 18 minutes, until golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving. They're best enjoyed slightly warm.
  11. Yield: 6 to 8 biscuits.