GLUTEN-FREE CHEDDAR BISCUITS RECIPE

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INGREDIENTS:
Dry ingredients:

  • 2 Cups general gluten-free flour mix (I used Bob’s Red Mill)
  • 1 Tbl sugar (I used coco palm sugar however something ought to work)
  • 1 Tbl leavening
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Real Salt

Wet ingredients:

  • 1/2 Cup liquefied copra oil (or unseasoned butter)
  • 1 Cup milk (I used almond thus something can work)
  • 1 egg, beaten
  • 1 tsp white vinegar
  • few dashes Tabasco (optional, might conjointly use a touch cayenne pepper )

Cheese:

  • 1 one/4 Cup cut sharp store cheese
  • 1/4 Cup cut cheese (I bet grated would work too)

Topping:

  • 1–2 Tbl liquefied copra oil or butter
  • about two Tbl finely sliced contemporary parsley
  • a few pinches garlic powder
GLUTEN-FREE CHEDDAR BISCUITS RECIPE
GLUTEN-FREE CHEDDAR BISCUITS RECIPE

INSTRUCTIONS:

  1. Heat kitchen appliance to 450 F.
  2. Line a daily cookware with a baking mat or parchment, or spray with slippy.
  3. Whisk the dry ingredients along in a very massive bowl.
  4. Whisk the wet ingredients along in a very medium bowl.
  5. Stir the wet ingredients into the dry. The dough are stiff.
  6. Knead/stir within the cheese. it’d be easier to use your hands (was for me)
  7. Use a trigger frozen dessert scoop or a 1/4 c live to distribute the biscuits onto the sheet.
  8. Bake 12-14 minutes, or till they’re slightly brown on all-time low.
  9. Brush with liquefied copra oil or butter and sprinkle with parsley and garlic powder before serving.

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