Blue Cheese Biscuits (GF)

In trying to eat less wheat, one of the things I’ve been missing is my Really Big Really Delicious Biscuits. (….groan of sadness at the thought of skipping their buttery goodness…) The other night after popping a batch of biscuits in the oven for my family, I grabbed another mixing bowl to experiment with gluten free biscuits. The dough got so heavy and firm that I resigned myself to a failed attempt, something that has happened to me more than once with gluten free baking. But lo and behold when I brought them out of the oven, they’d fluffed and puffed and somehow turned light and flaky. OK, they weren’t quite as light as my white-flour favorites, but they’re a completely respectable and very delicious substitute. I was so sure it was a fluke I trialed a second batch that very day, with equally yummy results. And a third batch three days later.  (Hmmm….this could be a problem.  These things aren’t exactly low cal.)  I hope you enjoy them as much as I do.

Prep time: 30 minutes, with baking

Makes: 4-5 generous-sized biscuits

Blue Cheese Biscuits (GF)

30 minutes

Yield: 4-6 biscuits


  • 1/3 cup coconut flour
  • 1/3 cup white rice flour
  • 1/3 cup tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum
  • 4 tablespoons butter, frozen*
  • 1/4 cup crumbled blue cheese
  • 2/3 cup whole milk


  1. Preheat oven to 400 degrees. Grease a cookie sheet. Measure the dry ingredients into a medium sized bowl and stir.
  2. Grate frozen butter into the flour mixture using a cheese grater with small holes. Working quickly to keep ingredients cold, mix flour and butter evenly, then add blue cheese and milk, stirring just enough to form a thick dough.
  3. Shape the dough by hand into biscuits. Immediately place into oven and bake for 15-18 minutes, or until the tops of the biscuits are lightly browned. Eat hot. Enjoy!
  4. Note: You can use chilled butter instead of frozen if you wish, but the colder the dough is when it hits the oven, the flakier these biscuits will be.




  1. YUM! I almost skipped this on my blogroll despite the drool factor of blue cheese in a biscuit. I’m trying to go GF more, as well. Then I saw those two magical letters. Can’t wait to try these!

  2. COCONUT FLOUR? Have never heard of this, ever.
    I had to have my grocery store order wheat flour for me so coconut flour is going to send them into uncontrollable laughter! Never mind the time I had them order what was a new product–pasta with vegetables in the pasta (it is now stocked on shelves). Oh and the day I asked where the lard was to discover they didn’t carry any; ordered special for me and still don’t carry it.

  3. Well, anytime you’re talking gluten free, you’re talking wacky ingredients, that’s for sure! Amazon is often a good source for random oddness 🙂

  4. These sound really good. Could you use grated cheddar instead of blue cheese or would it vary the results?

    • I think cheddar would work fine. 🙂 I’ll probably make it that way next time myself, since I don’t always have blue cheese around.

  5. I made these and substituted soy milk (plain) and raw shaved Parmesan for the blue cheese. They were a big hit with my family. Thank you!

  6. Sandra Mort says:

    If you’re using a lot of coconut flour in your blog posts, you might want to consider getting an affiliate account at Tropical Traditions. Their prices are very good and their customer service is fantastic! I only have good things to say about my experiences with them. I was planning to try your biscuit recipe using their coconut oil instead of butter.


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