Gluten-Free Bacon and Cheddar Biscuits

Serve these cheesy morsels at breakfast with scrambled eggs, with soup, or in the bread basket at dinner.

Serves: 8Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 cups gluten-free pancake and baking mix
  • 3 Tbsp. butter
  • 1 large egg
  • 4 Tbsp. cold water
  • 1⁄2 cup shredded Cheddar cheese
  • 6 slices thick-cut bacon, diced and cooked


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, using a pastry blender, cut butter into gluten-free pancake and baking mix. and until fully incorporated. Stir in the egg and 1 tablespoon water at a time until you have a stiff but workable dough. You may not need all 4 tablespoons of water. Work the cheese and bacon into the dough.
  • Drop 2 tablespoons of dough on baking sheet about 2 inches apart. Press down on each mound of dough with the back of a drinking glass to form a rough circle.
  • Bake for 12 to 15 minutes until golden-brown.