Gluten Free Cornmeal Biscuits with Cheddar and Chipotle

If you have migrated  to a gluten-free diet, as I have, it is difficult to find really good baked goods.  These gluten-free biscuits are really great, and result from an ongoing process of learning how to adjust every part of a regular wheat-based recipe to make it into a successful gluten-free baked good.  Here you go:

Gluten Free Cornmeal Biscuits with Cheddar and Chipotle
Yields 8
Delicious Cornbread Biscuits without the Gluten
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Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
1 hr 50 min
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
1 hr 50 min
  1. 1 T Unsalted Butter
  2. 3/4 Cup diced Scallions, including most of the green part
  3. 2/3 Cup Rice Flour
  4. 1/3 Cup Tapioca Flour
  5. 1/2 Cup Bob's Red Mill All-Purpose Gluten Free Flour
  6. 2 t Xantham Gum
  7. 1/2 Cup Gluten Free Yellow Cornmeal (such as Bob's Red Mill)
  8. 2 T Sugar
  9. 2 1/2 t Baking Powder
  10. 2 t coarse or Kosher Salt
  11. 1/2 t Baking Soda
  12. 1/2 Cup (1 stick) Unsalted Butter, cut into 1/2 inch cubes.
  13. 1 1/2 Cups coarsely grated, nicely packed sharp yellow Cheddar Cheese
  14. 3/4 Cup Sour Cream
  15. 4 T Half & Half
  16. 1 large Egg
  17. 1 T finely minced canned Chipotle pepper en adobo
  18. 1 more large egg plus 1 more Tablespoon Half & Half
  1. Preheat oven to 425 degrees with rack in the center. Get your baking sheet ready. I use Parchment Paper for all baking. No sticking and no mess.
  2. Melt the 1 Tablespoon butter in a small fry pan and sauté the scallion for 2 minutes, until soft. remove from the heat to a small bowl and let cool.
  3. In the bowl of a food processor, combine the dry ingredients: The flours, xantham gum, cornmeal, sugar, baking powder, salt and baking soda. Add the 1 stick of unsalted butter that you cut into cubes and pulse until the mixture is like a coarse meal (little pea sized bits of butter are to be expected). Add the cheese and pulse a few times to blend. Scrape into a large bowl.
  4. In a medium sized bowl, combine and mix the wet ingredients: The sour cream, 4 Tablespoons half & half, 1 large egg, plus the sauteed scallions and chipotle pepper.
  5. Combine the second egg with the 1 Tablespoon half & half in a small bowl and set aside. You will brush this mixture on the top of the biscuits just before putting them in the oven.
  6. Make a well in the center of the dry ingredients and pour the liquid ingredients into the dry flour mixture. Mix until it is evenly moist. At first it seems like there is not nearly enough liquid, but as you persist you will find that the mixture becomes a perfectly moist blob. I usually do this part with my hands.
  7. Turn the dough out onto a well floured board and knead gently until the dough holds together well. Maybe 10 turns. Then pat it down until it is 3/4 inch thick and and cut out the biscuits using a 2 1/2 round biscuit cutter. Place the biscuits on the baking sheet and parchment paper, about 1 inch apart.
  8. Brush the tops with the egg/half & half mixture and bake for 18-20 minutes, until the tops are golden brown. and the biscuits are firm. Remove to a wires rack, cool for 5 minutes and enjoy.
  1. These biscuits freeze great. I usually make a double recipe and freeze them until I use them.
  2. The Xantham Gum is a key to gluten-free baking. It holds the ingredients together in much the same way gluten does.
Food in Atlanta

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