Gluten Free Biscuits (Easy Cheddar Bacon Recipe)
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
Finding a gluten free biscuit recipe that actually tastes good can feel borderline impossible sometimes. Too many gluten-free biscuits end up mealy or weirdly sweet when they shouldn’t be. But these? These are the complete opposite. These gluten free almond flour biscuits are cheesy, buttery, salty, packed with crispy bacon, and so easy to make. They come together in one bowl and bake up golden brown around the edges. Think cheesy, savory almond flour biscuits with a tender, hearty texture instead of classic fluffy layers.
And the best part? Nobody even notices they’re gluten free.
At a Glance
- One bowl recipe
- High protein from cottage cheese and eggs
- Made with almond flour
- Perfect for brunch or breakfast sandwiches
- Crispy edges + soft center
- Freezer-friendly and easy to reheat
Ingredients:
- 2 cups almond flour
- 1 1/2 cups cheddar cheese
- 5 slices bacon, cooked and crumbled
- 2 large eggs
- 1 cup full fat cottage cheese
- 2 tbsp cold butter, diced
- 2 tbsp fresh chives
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, salt, and chives.
- Add cheddar cheese, eggs, cottage cheese, and diced butter.
- Stir until a thick dough forms.
- Fold in the crumbled bacon.
- Scoop the dough into 8 rustic mounds on the prepared baking sheet.
- Bake for 20 minutes, until golden brown around the edges and cooked through. Check cooking time half way through as ovens may vary.
- Let cool for 10 minutes before serving.
- Don’t forget to rate this recipe and leave a comment!
Why These Gluten Free Biscuits Work
A lot of gluten-free baking tries so hard to mimic traditional flour biscuits that it becomes overly complicated. Xanthan gum, tapioca starch, potato starch, arrowroot, flour blend after flour blend… and somehow you still end up with hard biscuits.
This easy gluten-free biscuit recipe goes in a different direction. These aren’t traditional fluffy biscuits—they’re rich, satisfying, and almost bread-like in the best way.
Instead of fighting almond flour, it works with it.
The almond flour creates rich flavor and tenderness, while the cottage cheese and eggs add moisture and protein. Then the cheddar, bacon, butter, and chives take things firmly into savory comfort food territory.
The result is somewhere between a classic biscuit and a savory breakfast scone—in the best possible way.
Notes On These Gluten Free Biscuits
These were given to me by friends and the second I tried them, I knew they were going into regular rotation.
They’re the kind of thing you make once and suddenly start finding excuses to make again:
- Alongside chili or soup
- As a side dish for brunch
- Split open for a breakfast sandwich
- Warm from the oven with butter melting into them
Honestly, a hot biscuit with crispy edges and melted butter can improve almost any day.
And while these just happen to be gluten free biscuits, everyone goes absolutely bananas for them.
Ingredient Tips That Make a Difference
Use Almond Flour, Not Almond Meal
Fine almond flour gives you the best texture here. Almond meal can make the biscuits heavier and grainier.
Cold Butter Matters
Even though these are not traditional biscuits, cold butter still helps create little pockets of richness and texture throughout the biscuit dough.
Don’t Overmix
Once the wet ingredients go into the dry ingredients, stir until just combined. Overmixing can make the batter heavy.
Cottage Cheese Is the Secret
The cottage cheese adds moisture, protein, and tenderness without making the biscuits taste cheesy in a weird way. It’s honestly what makes this gluten free biscuit recipe work so well.
Let Them Cool Slightly
Fresh out of the oven they’re delicate, but after about 10 minutes they settle into the perfect texture.
Why Almond Flour Works So Well
Traditional biscuits rely on gluten for structure, but almond flour brings richness and moisture naturally.
That means:
- No dry, chalky texture
- No complicated flour mixture
- No need for a pastry cutter or biscuit cutter
- No rolling scraps or layering dough
These baked biscuits are intentionally rustic, simple, and approachable.
How I Love to Serve These Gluten Free Biscuits
These gluten free biscuits are ridiculously versatile.
My favorite ways:
- Warm with butter
- With soup or hearty stew
- Alongside chili and gravy
- Turned into a breakfast sandwich
- With scrambled eggs and avocado
- Topped with extra chives
And honestly? They reheat beautifully in a toaster oven the next day.
Make These Gluten Free Biscuits Your Own
One of my favorite things about this easy biscuit recipe is how adaptable it is.
Add Different Herbs
Parsley or green onions work beautifully if you don’t have chives.
Make Them Spicier
A pinch of black pepper or chili flakes adds a little kick.
Want Them Dairy-Free?
You could experiment with dairy-free cheese and butter spreads, though the texture may change slightly.
Storage & Freezer Tips
These gluten free biscuits keep really well.
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the toaster oven for best texture
- Freeze extras for quick breakfasts or snacks
I almost always make a double batch because they disappear fast.
If you love almond flour baking, it also works beautifully in sweet biscuit-style recipes.
A lightly sweet almond flour biscuit makes the perfect base for strawberry shortcake, especially with whipped cream and fresh berries. This is a great one to try.
Gluten Free Biscuits FAQs
Can I make these ahead?
Absolutely. They reheat really well.
Can I freeze them?
Yes. Store in a freezer-safe airtight container and reheat when needed.
Why are my gluten-free biscuits dry?
These biscuits are dense instead of fluffy, but overbaking or using the wrong flour can make them dry and mealy.
Can I use a gluten-free flour blend instead?
This recipe was specifically developed for almond flour biscuits, so substitutions may change the texture significantly.
Final Thoughts On These Gluten Free Bicuits
These are the kind of gluten free biscuits that make you forget they’re gluten free in the first place.
They’re savory, cheesy, buttery, ridiculously easy, and exactly the kind of recipe I want in my back pocket when I need something comforting without a ton of effort.
And once you turn one into a breakfast sandwich? It’s game over.
Other Recipes You Will Love!
Homemade Buttermilk Biscuits: With Easy Flaky Biscuit Tips
Boursin and Green Onion Biscuits
Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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These were really good and very simple to make. Gluten free and also Keto. I will make them again for sure. Rotated at 10 minutes; they took 22 minutes in total to perfection.
Glad to hear that Anne! So happy they worked out!
I was excited to try this recipe for Gluten Free Biscuits but was very disappointed with the final product. I followed the recipe carefully, using every ingredient called for. I put the biscuit mounds in the oven and set the timer for 25 minutes and checked them at 20 minutes. They were completely burned and black on the bottoms of every single biscuit. Yes, my oven is working fine.
Hi Kathryn, I’m sorry to hear that. The only thing I can recommend is reducing the cooking time next time.
Haven’t tried yet, but they look very promising. Is the cottage cheese noticeable (curds)? Can it be blended first? My husband refuses anything to do with it. Thanks!
You can definitely blend it first but they it’s not noticeable in the recipe!