Grandma Rose's Gluten-Free "Everything But The Kitchen Sink" Biscuits
Okay, friends, let's talk biscuits. Not just any biscuits, though. We're diving into the wonderfully unpredictable world of Grandma Rose's "Everything But The Kitchen Sink" Gluten-Free Biscuits. Now, my Grandma Rose wasn’t exactly known for following recipes (or, you know, any rules, really). Her cooking was an art form, fueled by intuition, a healthy dose of whatever was lurking in the pantry, and an unwavering belief that food should be comforting and never, ever boring.
These biscuits are the perfect embodiment of that philosophy. They're gluten-free (because, well, modern times), and they are packed with so much texture and flavor, you'll forget you're eating anything that remotely resembles restricted ingredients. Seriously.
Special Offer
Love this recipe? Get 500+ More!
Gluten-Free & Dairy-Free Cookbook Collection
I remember one Thanksgiving, the year I was trying to valiantly navigate my newly discovered celiac disease diagnosis. Everyone was devouring her legendary (wheat-filled) biscuits, and I was slumped in my chair, feeling a bit sorry for myself. Grandma Rose, bless her heart, must have noticed my pathetic attempt to hide my gluten-withdrawal pangs. She winked, disappeared into the kitchen for a bit, and then…boom. These biscuits. She'd secretly whipped up a batch just for me (and quickly became a family convert to gluten-free when they tasted the heavenly results!). They're fluffy, savory, and have a delightfully unexpected crunch. They've been a staple in my kitchen ever since.
The secret, as Grandma Rose always said, is there is no secret. It's about letting go of perfection and embracing the beautiful chaos of cooking. It starts with a gluten-free flour blend, which is our base. Then, the fun begins. So, grab your apron, raid your pantry, and let’s get baking!
Ingredients:
- 2 cups Gluten-Free All-Purpose Baking Flour (make sure it contains xanthan gum or add 1 tsp if not)
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder (Remember Grandma Rose likely eyeballed it here.)
- 6 tbsp Cold Unsalted Butter, cut into small cubes
- 1 cup Buttermilk (or 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes to curdle)
- 1/2 cup Shredded Cheddar Cheese (sharp is preferable!)
- 1/4 cup Chopped Green Onions
- 1/4 cup Cooked & Crumbled Bacon (vegetarians, feel free to use sun-dried tomatoes or chopped olives!)
- 2 tbsp Everything Bagel Seasoning (because…well, everything)
- Optional: 1 tbsp Honey or Maple Syrup (to balance the savory)
- Optional: 1 tbsp fresh chopped herbs like thyme or rosemary (because, why not?)
Instructions:
- Get Ready to Rumble: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup (Grandma Rose would have just greased the pan with lard, but parchment is our friend).
- Dry Ingredients Unite!: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, garlic powder, and onion powder. Make sure everything is evenly distributed. Nobody wants a biscuit that explodes with a pocket of baking soda.
- Butter Up: Add the cold, cubed butter to the dry ingredients. This is where a [pastry blender](Amazon link) comes in handy! Use it to cut the butter into the flour mixture until it resembles coarse crumbs. If you don’t have a pastry blender, use your fingers! Just work quickly to keep the butter cold. This creates those lovely pockets of fat that make for flaky bakes.
- Dairy Introduction: Gently stir in the buttermilk (or your milk/lemon juice mixture) until just combined. Don't overmix! Overmixing gluten-free flour can result in tough biscuits (and nobody wants a hockey puck). The dough will be shaggy – that’s totally fine. Add in the honey/malt syrup if you are using it here
- The "Everything" Fiesta: Now, fold in the shredded cheddar cheese, chopped green onions, crumbled bacon (or your vegetarian alternative), everything bagel seasoning, and any fresh herbs you're using. Again, be gentle, but don't be afraid to get in there. It's important to have everything distributed equally.
- Drop It Like It's Hot: Drop spoonfuls of the biscuit dough (about 1/4 cup each) onto the prepared baking sheet. They should be touching loosely. This helps them rise.
- Bake to Golden Perfection: Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. A [reliable oven thermometer](Amazon link) can be your best friend to ensure even baking, especially if your oven has hot spots.
- Cool Slightly & Devour: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. But honestly, who are we kidding? Just eat them straight away! Serve with butter, jam, or just enjoy them on their own.
Tips & Tricks for Biscuit Bliss:
- Make them sweeter: Add dried cranberries/blueberries and Orange zest instead of the savory ingredients
- Butter is Key: Cold butter is essential for flaky biscuits. Make sure your butter is truly cold before you start. You can even pop it in the freezer for 10 minutes before using it.
- Don't Overmix: I cannot stress this enough. Overmixing gluten-free dough is a recipe for disaster. Gentle is the name of the game.
- Add a Kick: For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the dough.
- Garlic Butter Heaven: Brush the baked, still-warm biscuits with melted garlic butter for an extra layer of flavor. Just infuse some melted butter with minced garlic by simmering it lightly, let it cool and use this to brush before and after baking
- Storage: These biscuits are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave to restore their warmth and texture.
(Recipe Card Below)
These biscuits are a testament to the fact that gluten-free baking doesn't have to be boring or intimidating. It can be fun, creative, and utterly delicious. So go ahead, get a little messy, and bake up a batch of Grandma Rose's "Everything But The Kitchen Sink" Biscuits. I promise, you won't regret it!
Recipe Card: Grandma Rose’s Gluten-Free “Everything But the Kitchen Sink” Biscuits
Prep time: 15 minutes
Cook time: 15-20 minutes
Yields: ~12 biscuits
Ingredients:
- 2 cups Gluten-Free All-Purpose Baking Flour (with xanthan gum)
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 6 tbsp Cold Unsalted Butter, cubed
- 1 cup Buttermilk (or substitute)
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Chopped Green Onions
- 1/4 cup Cooked Bacon, crumbled
- 2 tbsp Everything Bagel Seasoning
Instructions:
- Preheat oven to 425°F (220°C), line baking sheet.
- Whisk together dry ingredients in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined.
- Fold in cheese, green onions, bacon (or alternative), and seasoning.
- Drop spoonfuls of dough onto baking sheet.
- Bake 15-20 minutes, or until golden brown.
- Cool slightly and enjoy!
Enjoy, and let me know what weird and wonderful additions you come up with! Happy baking! And if you find yourself needing to whip up some other delcious gluten-free meals, consider having a look at the options that a meal prep service offers. Many of them cater to special dietary needs, and you may be suprised at what you can find. A good one to start with is [this one](Amazon link) , you might find just what you need!