Gluten-Free Cheese Biscuits

These savory biscuits go well with eggs or an omelet or as an addition to your brunch menu.

Serves: 15Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 15


  • 1 1⁄2 cups warm water
  • 1 package (16 oz.) Bob’s Red Mill Gluten Free Pizza Crust Whole Grain Mix with yeast
  • 2 large eggs, lightly beaten
  • 6 Tbsp. olive oil, divided
  • 1 cup shredded sharp Cheddar cheese
  • 1 1⁄4 cups shredded Parmesan cheese, divided
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • In a large bowl, combine the water and yeast from the packet included in the pizza mix box. Allow the yeast to proof for 5 to 10 minutes.
  • Add the pizza mix, eggs, 2 tablespoons olive oil, Cheddar cheese, 1 cup Parmesan cheese, and salt; blend thoroughly. Cover and allow the dough to rise for 30 minutes.
  • Meanwhile, preheat oven to 400°F. Grease a half sheet pan. Form the dough into balls (about 1⁄4 cup of dough per biscuit) and place on the prepared pan; moisten your hands to keep the dough from sticking.
  • Use a pastry brush to spread the remaining olive oil on top of each roll. Top with a pinch of the reserved Parmesan.
  • Bake for 20 minutes or until golden brown on top.