This is a go-to biscuit recipe with a multitude of flavor options. The best part, you can make them ahead and bake them off for brunch whenever.
By Debra Smith
If you’re looking for a fluffly, buttery biscuit to add to your brunch table, especially on New Year’s Day, these are the biscuits to make; the best part about this recipe is that they’re not only gluten-free, they’re also make-ahead so you can pull the recipe together today, pop in the freezer and bake off about 30-minutes before you’re ready to sit down at the table. In fact, we make a batch of these, bake off two, freeze the rest on a parchment-lined baking sheet; once completely frozen, I place the biscuits in zipped pastic baggies. You can bake them off straight from the freezer, no need to thaw – just add another 5-minutes or so to the baking time. 
And honestly? Don’t save these just for the holidays. Sunday Brunch or even a weekday supper with a soft scrambled egg – you won’t be disappointed, pinky-swear!
PrintGluten Free: Ham and Cheese with Scallion Biscuits
- Total Time: 45 minutes
- Yield: 8 biscuits 1x
Description
These gluten-free ham and cheese biscuits are fluffy, buttery, and perfect for brunch. Make them ahead and bake straight from the freezer for a convenient treat.
Ingredients
- 48 grams (1.7 ounces) buckwheat flour
- 48 grams (1.7 ounces) brown rice flour
- 72 grams (2.5 ounces) potato starch (NOT potato flour)
- 72 grams (2.5 ounces) tapioca starch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 Tablespoons (1 stick or 4 ounces) butter, frozen
- 4-ounces extra sharp cheddar cheese
- 2 eggs, slightly beaten
- 1/2 cup heavy cream (or enough to make 1 cup of liquid when added to the eggs)
- 4-ounces Fork In The Road Black Forest Ham, finely diced
- 2 Tablespoons finely chopped scallion (green onion); can substitute chives
- 2 Tablespoons heavy cream for brushing biscuit tops
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the buckwheat flour, brown rice flour, potato starch, tapioca starch, baking powder, and salt. Set aside.
- Grate the cold butter and cheddar cheese using a food processor or box grater. Add them to the flour mixture and toss to combine.
- In a separate bowl, whisk together the eggs and heavy cream. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the diced ham and sliced scallions, ensuring even distribution throughout the dough.
- Turn the dough out onto a lightly floured surface. Gently press it into a rectangle measuring approximately 8 inches long by 4 inches wide by 2 inches high.
- Using a sharp knife, cut the dough into 8 equal pieces. Place the biscuits onto the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Allow to cool slightly on a wire rack before serving.
Notes
These biscuits can be made ahead and frozen. To bake from frozen, add an additional 5 minutes to the baking time. For a vegetarian version, omit the ham or substitute with cooked bacon lardons. Always use cold ingredients for best results. Grating the butter ensures even distribution throughout the dough.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 1 gram
- Sodium: 450 mg
- Fat: 14 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 70 mg
Frequently Asked Questions
Can I add other ingredients to the scallion biscuits besides ham and cheese?
Yes, you can customize the biscuits by adding different herbs, cheeses, or cooked vegetables to suit your taste.
What type of gluten-free flour should I use for these biscuits?
A good all-purpose gluten-free flour blend works well for this recipe, ensuring the biscuits maintain their fluffy texture.
How do I store the uncooked biscuits before baking?
After shaping the biscuits, place them on a parchment-lined baking sheet and freeze until solid, then transfer them to zipped plastic baggies for longer storage.
