These dairy free cheese biscuits are also gluten free and can be made vegan with an egg substitute. They are fluffy and cheesy and go great with soup, stew or just as a snack.
Products I recommend for this recipe
Recipes substitutions and variations
Gluten free flour substitutions: If you aren’t able to find the Robin Hood gluten-free flour blend, you can swap it out for rice flour or any other blend. Try to look for a blend that contains rice flour, potato starch, tapioca starch and xanthan gum. This will give you the most consistent result. You can also swap it out for 1 to 1.5 cups of cassava flour. If you use cassava flour, you will need less than the 2 cups that this recipe calls for because it absorbs a lot more liquid.
Butter substitutions: Instead of vegan butter, you can also use regular cow’s milk butter if you tolerate dairy. Feel free to use any brand of oil-based vegan butter. I have found that cashew based vegan butter doesn’t give a consistent result.
Dairy free cheddar shred substitutions: Instead of using dairy free cheddar style shreds, you can also use dairy free parmesan shreds or mozzarella shreds. Feel free to also use regular cow’s milk cheddar cheese shreds if you tolerate dairy.
Dairy free milk substitutions: I often use oat milk in my baking, but you can use any type of dairy free milk including coconut, almond, cashew, macadamia, etc.
Egg substitutions: Instead of using regular eggs, feel free to use an egg substitute such as chia, flax or gelatin eggs. If you use an egg substitute, you may need to bake the biscuits a bit longer than this recipe calls for.
Dietary modifications for this recipe
Make this recipe vegan: Omit the egg and replace it with an egg substitute such as chia, flax or gelatin eggs.
Make this recipe lower oxalate: Make sure to use coconut milk and ensure that your dairy free cheese shreds and butter do not contain cashews. Use a white rice based flour blend.
Make this recipe paleo/grain free: swap out the 2 cups of gluten-free flour for 1 to 1.5 cups of cassava flour.
How to make these gluten free dairy free biscuits
- Mix all of your dry ingredients together in a stand mixer or large bowl including your gluten-free flour blend, baking soda, and salt. If you are using salted butter in this recipe, omit the additional ¼ teaspoons salt.
2. Add the dairy free cheddar style shreds into your dry ingredients and mix thoroughly.
3. Add all of the remaining wet ingredients including melted butter, eggs, and dairy free milk.
4. Mix thoroughly in your stand mixer or large bowl until everything is fully incorporated. Your dough should be wet and sticky.
5. Line a baking sheet with parchment paper.
6. Using a spoon, form 8 biscuits on your parchment paper lined baking sheet. Use the back of your spoon to smooth out the dough into biscuit shapes.
7. Bake your biscuits at 350 Fahrenheit for 25 to 30 minutes, or until cooked through.
Pro tips for this recipe:
Make sure you melt the butter
For this recipe, it is super important that you melt the butter before adding it to your mixer. Otherwise, it can be hard to break down/mix in and it will change the consistency of the dough and make it more dry and crumbly.
Make sure your dough is wet and sticky
If your biscuit dough seems too dry, add some additional dairy free milk until you have achieved a wet and sticky consistency (see example photo above in blog post). Your dough also should not be too runny.
How long do these dairy free biscuits last in the fridge?
I recommend eating these biscuits up within 1 week if you are storing them in the fridge. If you need them to keep longer, freeze them in a sealed container or bag for up to three months.
Can I freeze these biscuits?
These biscuits freeze really well. Store them in a sealed container or bag for up to three months.
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If you are looking for something to pair with this dairy free biscuits recipe, check out my soup recipes:
Dairy Free Cheese Biscuits
- Stand mixer or large bowl
- Parchment paper
- Baking sheet
- Measuring cups and spoons
- 2 cups gluten-free flour (I recommend Robin Hood)
- 1 tsp baking soda
- 1/4 tsp salt (omit if using salted butter)
- 1/2 cup melted vegan butter (or butter flavoured coconut oil)
- 1 cup dairy free cheddar cheese shreds
- 2 eggs
- 1-1 1/4 cup dairy free milk
- Preheat your oven to 350 Fahrenheit.
- Mix all of your dry ingredients together in a stand mixer or large bowl.
- Add your dairy free cheese shreds and mix.
- Add all of your remaining wet ingredients and mix thoroughly. Your dough should be wet and sticky but not too runny. If your dough seems too dry, add an additional ¼ cup of dairy free milk slowly until you achieve the desired consistency. Above in the blog post I provide example photos of what the dough should look like.
- Line a baking sheet with parchment paper.
- Form 8 biscuits on your parchment lined baking sheet. Use a spoon to smooth out the dough into biscuit-like shapes (example photo above in blog post).
- Bake the biscuits for 25 to 30 minutes or until cooked through.
- Keep these biscuits in the fridge for up to one week, or in the freezer for longer.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.