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Gluten free biscuits with bacon, mushrooms, scallions, pesto, and cream cheese.

The Ultimate Loaded Biscuits

Yield: 9 mouthwatering biscuits



*Allergies will also depend on your choice of fillers.


  • 13 oz Biscuit Mix
  • 2 oz cold butter, cubed
  • 2.25 oz cold goat cheese
  • 10 oz buttermilk
  • 1 egg yolk
  • QS melted butter for pan & brushing tops of biscuits
  • QS cheddar cheese
  • 4 oz each of 2-3 fillers (see below)
  • 9 heaping tsp basil pesto, 1 tsp per biscuit
  • 4 ½ oz cream cheese, cut into ½ oz cubes

Filler Combos

  • Bacon, sautéed mushrooms, + scallions (pictured)
  • Roasted red pepper, artichoke hearts, + spinach
  • Artichoke hearts, bacon, + scallions
  • Sausage, sautéed mushrooms, + red onion
  • Pickled jalapeños, spinach, + bacon
  • Smoked salmon, pickled asparagus, + red onion
  • Chorizo, pickled jalapeños, + black beans


Preheat oven to 425°. Place a half sheet pan (cookie sheet with edges) in oven to warm.

  1. Prepare fillings. Depending on what your fillings are, this could mean taking different steps. For the Loaded Biscuits pictured, I first cut my bacon into ½” pieces and cooked it until crisp. I then sautéed the mushrooms in approximately one tablespoon of leftover bacon grease on medium-high until they were light golden brown and had lost their water weight. Lastly, I combined my bacon, mushrooms, and chopped scallions in a small bowl and set it aside. For a combination like roasted red pepper-artichoke hearts-spinach, I would just roughly chop all of these ingredients until they were in bite size pieces and then I’d combine them in a small bowl and set it aside.
  2. Add butter to flour and hand mix until butter is in pea size pieces. Then add cold goat cheese, mix until just incorporated. Do not over mix.
  3. Add yolk to buttermilk and whisk together. Add mixture to flour and fold with a spatula until just mixed. Again, do not over mix.
  4. Add fillings and lightly fold until just incorporated.
  5. Remove pan from oven and brush melted butter on the bottom of the pan. Using green scoop, scoop 9 biscuits onto the pan. Do not pack the scoop – make it a light, slightly overfilled scoop.
  6. Brush biscuit tops with melted butter and top with cheddar cheese. Make sure cheese is on top of biscuits and not all over the bottom of the pan – the easiest way to do this is to press down on the biscuits lightly when applying cheese to flatten them slightly.
  7. Bake for 6 minutes. Pull out of the oven and use the back of a spoon to press an indent into each biscuit. Spoon 1 heaping tsp of pesto into each indent. Place one half-ounce chunk of cream cheese on top of each biscuit, press down slightly.
  8. Place pan back in oven and bake for an additional 6 minutes. Let cool before plating and serving.

Note: QS means quantity sufficient or in other words, as much as needed, baker’s choice, as little or as much as you’d like…😉😉