Cheesy Green Chile Biscuits – Gluten Free

Gluten Free Green Chile Biscuits

These (gluten free!) Cheesy Green Chile Biscuits are fluffy, light, and studded with green chiles and freshly grated cheese. If you like green chiles, then you’ll LOVE this recipe!

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A while back, we asked our readers what kind of gluten free biscuit recipe they would like to see, and got some great responses! One of those requests (straight from New Mexico) was green chile biscuits, and we immediately knew that one would make the cut.

Allan lived in New Mexico for a few years, and since we have family there we visit every now and again. It was in New Mexico that Allan developed a love for all things green chile, and even though we eat them often he doesn’t ever seem to get enough of them 😉

This green chile biscuits recipe is a knock-off of our Copycat Cheddar Bay Biscuits that we developed for Blendtec a few years back.

Note: While you can use your blender for this recipe, you don’t have to. As a matter of fact, all you really need (besides the ingredients) is a bowl, a spoon, and a willingness to get your hands a little messy.

Lucky for us, it is green chile season here, and Harmons, a local grocery store, sells fresh roasted green chiles. We picked some up along with Monterrey jack cheese, and set to work making the biscuits.

Of course, freshly roasted green chiles are ideal, but you can use whatever you have on hand. When fresh aren’t available, we like to use Hatch canned green chiles because they’re certified gluten free and the taste is pretty darn close to fresh.

Green Chile Biscuits are simple and very easy to make, and you probably have all the ingredients on hand! You’ll need butter, a high quality gluten free flour (more on that in a minute), baking powder, sugar, salt, milk, green chiles, cheese, and garlic salt.

Let’s talk biscuits for a minute. Gluten free biscuits can be tricky, and over the past few years we have recipe tested a LOT of different methods. Here’s the deal. Gluten free flours tend to have a more coarse texture than regular wheat flour, and they also soak up more moisture. This means it’s easy for your baked goods to come out dense and gritty.

Dense and gritty biscuits = GROSS, so let’s not do that, k? 😉 Here are the secrets to a tender, fluffy, light, and flaky gluten free biscuit, sans gritty:

  1. Use the right flour. We know, we know, you want to use the one that’s in your pantry, or the one that’s easy to find on your local store’s shelf, or…heaven forbid…the one that only costs an arm as opposed to an arm and a leg. But GUYS, if you want a really good gluten free biscuit, you need to use the right flour. We have tested this and other biscuit recipes with well over half a dozen gf flours, and the best by far is Cup4Cup. This is in no way sponsored, it just legitimately yields the best results every time. So grab a bag online or at your local store (many carry it, find yours here). Gluten Free Mama’s Almond Flour Blend will also work for this recipe, just be sure to add xanthan gum.

  2. The dough will be sticky. This is because you want a wet dough that will be able to soak in moisture as it bakes so you aren’t left with a gritty texture. You’ll mix up a sticky dough, then coat the dough with just enough flour that you can shape the biscuits. Don’t work the extra flour into the dough, you’re just using enough to make the dough workable.

Now that you know all the secrets of gluten free biscuit making, go make some Green Chile Biscuits! Here’s the handy printable for ya:


Cheesy Green Chile Biscuits - Gluten Free




Yield 8 Biscuits

These (gluten free!) Cheesy Green Chile Biscuits are fluffy, light, and studded with green chiles and freshly grated cheese. If you like green chiles, then you'll LOVE this recipe! #glutenfree #glutenfreebiscuits


  • 2 cups high quality gluten free flour (we always use Cup4Cup)
  • 1 T baking powder
  • 1/2 T sugar
  • 1/2 tsp salt
  • 1/4 cold unsalted butter, cut into 10 pieces
  • 2/3 cup milk
  • 1/3 cup chopped green chiles (use fresh or canned, be sure it's gluten free)
  • 1 cup shredded cheese - we use Monterrey Jack


  • 2 T unsalted butter, melted
  • 1/2 tsp gluten free garlic salt


  1. Preheat oven to 450 degrees F.
  2. In a large bowl, whisk together gluten free flour, baking powder, sugar, and salt. 
  3. Add cold butter and work into the flour mixture using your hands, a pastry blender, or pulsing in a blender/food processor. The mixture should resemble coarse crumbs.
  4. Stir in milk, green chiles, and cheese just until combined. The dough should be sticky.
  5. Lightly dust a working surface (we like to use a baking mat) with about 1/2 T gluten free flour and scoop the dough onto it. Sprinkle another 1/2-1 T of gluten free flour over the dough so that it's workable. Don't work the flour into the dough, it's just to keep your hands from getting too sticky 🙂
  6. Divide the dough into four portions and stack them onto each other, then pat down to about 1" high. Stacking the portions of dough will help create those beautiful layers we all love in biscuits!
  7. Cut the biscuits using a biscuit cutter. Press straight down, don't twist the cutter as that will hinder rising.
  8. Set the biscuits onto a baking sheet and gently brush with the garlic butter. You should have some remaining, which you will use later.
  9. Bake for 10-14 minutes, until biscuits are a light golden brown and done inside. Brush with remaining garlic butter and serve!

We love to enjoy these biscuits with Sausage Gravy


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