These gluten free cheddar biscuits bake up light and fluffy with the addition of Expandex! Bring on the sausage breakfast sandwiches!
Gluten Free Cheddar Biscuits
About two years ago while grocery shopping, we came across a new private label gluten-free product in the freezer section: breakfast sausage patties!
We hadn’t had a breakfast sandwich since long before Hubs was diagnosed with Celiac disease. And now it was almost within our reach to eat one again.
The only problem was that it was crying out for a fluffy biscuit to accompany it. Where was I going to find that? Well, the answer turned out to be nowhere. Sure, I could find plenty of passable english-type gluten free muffins or bagels, but nothing could hold a candle to a light, buttery, fluffy biscuit. So I had to develop a recipe myself!
It took ages to perfect a recipe that would do our breakfast sandwich justice. After a lot of trial and error (and many hockey puck-like biscuits later), I’m more than happy with my recipe for gluten free cheddar cheese biscuits! But it wasn’t until finding Expandex that it all came together (shown above, top right).
If don’t know about Expandex, it’s a certified gluten-free powder made from modified tapioca starch. Unlike other gluten-free flours, it’s not meant to be used alone. You substitute only a portion of the gluten-free flours that you typically use in a recipe. It supposedly improves the texture, taste and shelf-life of baked products. I can’t attest for the shelf-life claim because these biscuits get gobbled up soon after they’re made, but the texture and taste exceeded my expectations for a gluten-free biscuit, so give Expandex and our recipe a try! One caveat is that Expandex can be tricky to find in stock. The Spruce has more info about Expandex.
If you plan to make these biscuits, check out the video below. I usually whip up only half a batch for Sunday morning breakfast so they’re fresh, but the full recipe below will make 8 biscuits.
Cook Up Your Favourite Breakfast Fixins’
For my breakfast sandwich, I use the gluten free sausage patties I found at the supermarket.
You can’t make an authentic breakfast sandwich without egg rings! While the saugage is cooking, oil egg rings and put them into another pan with some butter. Wisk the eggs and pour them into the rings to cook until set.
Cut the biscuit in half. Then stack the sausage patty, a piece of process cheese and egg on the bottom. Top it off with the other half of the cheddar cheese biscuit.
Enjoy It As a Sandwich or Toasted With Butter Next Day
Since I usually make a small batch of only what I can eat in two days, I toast the leftovers the next day.
I toast them on a bagel setting, which toasts only the inside. Then I slather with butter to accompany bacon and eggs.
Unfortunately, the gluten free sausage patties that are an essential part of this breakfast sandwich are no longer available. Looks like we’ll have to reverse engineer a home made version of the sausage patty too! How else am I going to keep Hubs from getting even skinnier than he already is?
Pin Gluten Free Cheddar Biscuits
Pinning is always welcome and appreciated!
Gluten-Free Cheddar Biscuit
- Rolling Pin
- 3.5" biscuit cutter
- Wooden spoon
- Waxed paper
- Green painters tape
- Pastry blender (or two knives)
- Parchment paper or silicone mat
- Measuring cup
- Measuring spoons
- Fork & knife
- 1 egg
- 1 cup milk
- 2 TBL soft cheese such as labneh, cream cheese or ricotta cheese
- 6 TBL butter cut into small cubes (60 g) (I used salted butter)
- 2 cups gluten free flour
- 1/4 cup Expandex
- 4 tsp baking powder
- 1 tsp salt
- 2 TBL ground flax seed
- 1/2 cup aged cheddar cheese, grated
- TIP: Keep all ingredients cold until ready to use. Cold butter is especially important to ensure a fluffy biscuit so I put it in the freezer after it's cut while I'm preparing the other ingredients.
- TIP: Keeping flax seeds whole until you are ready to grind a portion will keep the fatty acids well protected. Grind your own flax seeds in a coffee/spice grinder and store in a sealable bag in the fridge so it keeps fresh. If you buy already ground flax meal, freeze it so you can use what you need. The freezer will keep the ground flax from oxidizing and losing valuable nutrients.
- TIP: if you don't have a pastry blender, you can also run two knives through the butter to cut it smaller.
- Cut butter into small cubes and freeze for 15 minutes. Grate ½ cup of aged cheddar cheese and set aside. Measure out all dry ingredients.
- Use a fork to beat the egg. Mix the wet ingredients (egg, soft cheese and milk) together in a measuring cup. I used home made labneh for the soft cheese component. Labneh is a soft cheese made from strained yogurt. Labneh adds tang to complement the aged cheddar, but you can substitute cream cheese or ricotta cheese instead; use whatever soft cheese you have.
- Into a mixing bowl add the dry ingredients: 2 cups flour, ¼ cup Expandex, 4 tsp baking powder, 1 tsp salt and 2 tablespoons ground flax. Mix with a wooden spoon to combine.
- Remove the butter from the freezer and add it into the flour mixture. Briefly stir to coat the butter with the flour and use a pastry blender to cut it into smaller pieces. The butter should be about the size of small peas.
- Preheat oven to 450 degrees.
- Add wet ingredients into flour mixture and mix. Stir in grated cheese and mix until incorporated. The mixture will be wet.
- Shape the Dough. If you don't have a stone countertop, you can roll out a piece of waxed paper to protect the surface and prevent the dough from sticking. TIP: I stick a piece of green painters' tape on either side of the waxed paper to hold it down to the counter so it doesn't shift while rolling and cutting. I also prepare a small bowl of flour to dip the biscuit cutter into between cuts.
- In the bowl, add some flour onto the top of the dough. Flour your working surface (in my case, the waxed paper). Take the dough from the bowl and put it onto the floured surface. Form into a circle. Put another piece of waxed paper on top. Use the rolling pin with a light touch to roll the dough out to no less than ½” thickness. You can roll it thicker if you prefer higher biscuits (you'll just get less of them).
- Cut dough with the biscuit cutter.
- TIP: The best cutting technique is to push straight down into the dough and lift straight up without twisting the cutter. Twisting the cutter will just squish the layers and the biscuits won't be as fluffy when they bake. Flour the biscuit cutter with extra flour between cuts if you find it's sticking.
- Use up the remaining dough by piecing together the scraps and repeating the previous steps. I made only four biscuits to demonstrate this Instructable, but the recipe will make eight if you use the same sized biscuit cutter I did (3.5").Try not to overwork the dough while you are piecing together the scraps so the butter doesn't melt. Cold butter = a fluffy biscuit.
- Put the biscuits onto a tray lined with a silicone mat or parchment paper; they can be packed close but not touching.Bake 15 – 20 minutes. Keep an eye on the first batch you make to avoid over browning. All ovens are different so the time may vary.
- This is where gluten free biscuits vary from regular ones: resist the temptation to eat these straight out of the hot oven because they will still be a bit gummy on the inside until they cool.