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freshly baked gluten-free spinach cheddar biscuits

Gluten-Free Spinach Cheddar Biscuits

These gluten-free spinach cheddar biscuits are soft inside with golden edges. They’re cheesy, savory, and easy to make. Perfect for breakfast, soup nights, or as a quick snack when you want something warm and comforting.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free flour blend 1:1 baking blend with xanthan gum
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 large eggs
  • ⅓ cup melted butter or olive oil
  • ¼ cup milk dairy or unsweetened almond milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup finely chopped spinach fresh or frozen, fully drained

Method
 

  1. Heat your oven to 400°F (200°C). Line a baking tray with parchment paper.
  2. In a large bowl, mix the gluten-free flour, baking powder, salt, and garlic powder.
  3. Add the eggs, melted butter, and milk. Stir until a thick dough forms.
  4. Fold in the shredded cheddar and chopped spinach. Mix gently.
  5. Scoop the dough into mounds and place them on the baking tray, leaving space between each one.
  6. Bake for 15–18 minutes, until the tops are golden and set.
  7. Let cool for a few minutes before serving warm.

Notes

  • Drain spinach well. Extra moisture can make the biscuits dense.
  • Sharp cheddar gives the best flavor. Mild cheese won’t stand out.
  • These biscuits taste best warm but reheat well in the oven or air fryer.
  • You can freeze baked biscuits for up to one month.