Gluten-Free Drop Biscuits with Cheddar and Jalapeño

Gluten free drop biscuits in cast iron pan with cheddar and jalapeno.

5 from 3 votes

Gluten-Free Drop Biscuits with Cheddar and Jalapeño

This gluten-free drop biscuit recipe adds cheddar cheese and fresh jalapeños for as savory and delicious biscuit. These drop biscuits are soft and fluffy with a golden crispy crust. The trick for perfection is the right flour blend and cooking them in a cast iron pan.

Prep Time15

Cook Time25

Course: Breakfast

Cuisine: American, gluten free, southern

Keyword: GF biscuit recipe, gluten free biscuits, gluten free cheddar and Jalapeño biscuits, gluten free drop biscuits

Servings: biscuits

Author: Mary Cressler | Vindulge

Cost: $10

Equipment

1 10-inch cast iron pan

Ingredients

2 cups Gluten-Free flour (We use Caputo Fioreglut Gluten-Free Flour, and strongly encourage you to use this blend)
1 teaspoon kosher salt
1 tablespoon baking powder
½ cup unsalted butter + 2 tablespoons (separated)
½ cup grated cheddar cheese
¼ cup finely chopped jalapeños (One medium sized jalapeño. Remove the seeds for less heat.)
1 ¼ cup buttermilk
finishing salt, optional

Instructions

Preheat oven to 400 degrees F. While the oven is heating up, take your stick of butter and cut it up into smaller pea-sized pieces. Place the small pieces of butter into a medium bowl and place back in the refrigerator (to stay very cold) until you're ready to add them to the flour mix.
Combine: In a large mixing bowl combine the flour, salt, and baking powder. Add the cold butter pieces into the dry ingredients and begin to combine with a fork or pastry cutter. As you combine, the flour begins to incorporate with the butter, which will melt as it cooks for the fluffy texture. Then mix in the cheddar cheese and jalapeños. Continue to stir to combine. Then add the buttermilk. Stir with a wood spoon or sturdy spatula until combined.
Bake: Form biscuits using an ice cream scooper and place biscuits into the cast iron pan. You should get 9 biscuits. Place into the oven (center rack) and bake for 25 minutes or until the tops of the biscuits start to turn slightly golden. Remove from the oven and serve warm.
Optional: As soon as you remove the biscuits from the oven, melt 2 tablespoons of unsalted butter in the microwave in a small bowl and then brush the melted butter onto the tops of the biscuits. Then sprinkle some kosher salt or finishing flake salt onto the biscuits to finish.

Notes

Grilling:

If you want to grill this like we did, set your grill for indirect heat and target 400 degrees F in the cooking chamber. Follow directions as noted and cook in cast iron over indirect heat for 20 - 25 minutes or until the top of the biscuits are golden.

On our Big Green Egg we use the convEGGtor plate for indirect heat. You don't want the heat directly underneath the pan or it will burn the bottom of the biscuits.

If using a pellet grill then set the grill to 400 degrees F. We recommend oak or a fruit wood. Then follow the instructions and bake for up to 25 minutes.

Nutrition