Cheddar Sage Biscuits


These are incredibly addictive and super simple to put together!  A basket of warm cheddar biscuits will compliment any meal.

Cheddar Sage Biscuits

  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1/4 cup oil/melted butter
  • 3/4 cup almond flour, packed
  • 2 tablespoons coconut flour, packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon chopped fresh sage
  • 1 garlic clove, minced
  1. Combine all ingredients well with a fork.
  2. Scoop batter (I use a cupcake scoop size) or shape into 8 biscuits and place on a cookie sheet.  Press down slightly to flatten the biscuit tops.
  3. Bake at 350 for 18-20 minutes, until golden brown.
  4. Serve warm.

*not big on sage?  try it with another favorite herb, like thyme or rosemary….

For more Thanksgiving recipes, check out my inspiration board!

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22 Responses to Cheddar Sage Biscuits

  1. Erica says:

    Can these be made without the cheese? Just sage biscuits?

  2. little daisy says:

    hi! I’ve been searching for more gluten free recipe to try on. and this one will be in the book! thanks for the recipe.. ^_^

  3. Monique says:

    Hello,
    Your recipes look great! I was wondering if these biscuits can be frozen?
    Thnx

  4. Melissa says:

    wow this looks soooooo yummy! I cant wait to make them! ty im so excited!

  5. jen westcott says:

    i made a batch of these the other night to go on top of a gluten free turkey pot pie. it turned out really well! love the sage and cheddar.

  6. Barbara says:

    Am anxious to try your recipes, Michelle and wish you
    good health with your GF lifestyle. It has improved mine
    95 % when diagnosed (finally) with Celiac disease 9 yrs.
    ago (I had migraine headaches 2-3 times a week plus all
    the other GI problems). Am also a 30+ yr. breast cancer
    survivor so have much to be thankful for this season.
    Do you have a GF recipe for chicken or turkey pot-pie ?
    Tried to make some but the sauce didn’t taste right.
    Thanks so much.

    • Michelle says:

      Thanks for the well wishes Barbara! That is wonderful to hear of your story of breast cancer survival! :) I don’t have a recipe posted yet, still tweaking before I post. Hopefully, I can get it “just right” soon and share the recipe.
      ~Michelle

  7. Nicole says:

    I tried these yesterday, they are great! I may make them a little larger next time to use as breakfast sandwiches. Thanks for the wonderful recipe.

    • Michelle says:

      Thanks Nicole! I do make some larger ones and flatten them to make sandwich buns. They are very tasty with bacon and eggs :)
      ~Michelle

  8. Tom says:

    I also made these today, I used reduced fat sharp cheddar and subbed garbanzo bean flour for the coconut flour. I used olive oil, a tsp of ground sage and a tsp of garlic powder. I was wary as I’ve had less than great results from recipes like this before. I made sure I ground up the almonds very finely and these biscuits were terrific! They are so tasty!

  9. Misti says:

    These are delicious! So many possible combinations with cheese and herbs. I only had some Mexican blend cheese. And I ended up using some fresh basil from the garden. Also added a dash of onion powder. Just divine. I only made one batch. Now my husband is at the store getting more coconut flour because we’re in between shipment of the online order and I want to go ahead and make up a triple batch to have for quick breakfast/lunch/snack what-have you! Have really loved making up a lot of recipes from your website over the past couple of days to get ready for ‘back to school’ but by far, these biscuits are the biggest hit so far. Now, off to make some of the faux Cheez-its for kids’ lunches. Thanks so much for sharing your recipes!

  10. Made these last night – they turned out AWESOME. Next time will double the batch. I didn’t use sage or garlic since I didn’t have either. Truly yummy!

  11. Hannah says:

    Best biscuits ever! I’ve made this/variations about 5 times in the past week. Twice I switched out the savory ingredients for cinnamon, currants, and just a touch (maybe a teaspoon) of maple syrup–almost cookie-like, but not too sweet. Great base recipe for tons of different versions. Thanks so much!
    –Hannah

  12. Melody says:

    I just made these for dinner. They were delicious!

  13. Beverly says:

    We made these tonight. Delicious!

  14. Becky says:

    I found your site while searching for sage recipes so I could use what was left. I decided to make these vegan, but they weren’t gluten free because I used whole wheat flour.

    Nonetheless, this recipe is DELICIOUS! I look forward to following your blog! I have gluten free friends and do enjoy most things that are gluten free. Thank you!

  15. gwen says:

    what can you use in place of coconut flout I’m allergic to coconut

  16. Kate Robison says:

    I just made these, however I substituted the flour with Arrowhead Mills gluten-free all purpose baking mix and I also added crispy prosciutto. They are so delicious!!

  17. Melanie says:

    Just made these for my hubby. I added about 4-5 pieces of chopped crispy bacon and they were super yummy! He loved them!

  18. Kimberly says:

    Michelle, you deserve the title, “Gluten Free Goddess”
    Your recipes are simple, elegant and outrageously delish!!!!
    Thank you so much for sharing. I would TOTALLY buy your cookbook if you wrote one!

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