Makes 12 biscuits
Prep time: 15 minutes | Cook time: 15-18 minutes
Ingredients:
- 2 cups gluten-free 1:1 baking flour blend (Bob’s Red Mill makes a great blend)
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 6 tablespoons chilled butter, grated
- ¾ cup shredded sharp cheddar cheese
- ¼ cup chopped scallions
- 1 cup plain almond milk, unsweetened
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Sift flour, cornstarch, baking powder, garlic powder, and salt together in a large mixing bowl. Whisk together to combine.
- Cut in the butter using a pastry cutter or your fingers until small clumps form. Add in shredded cheese and scallions and combine well.
- Make a well in the center of the mixture and add in almond milk. Use hands to mix everything together until a dough forms.
- Divide dough into 12 equal pieces, roll into balls, and gently flatten with your palm. Place 2 inches apart on an ungreased baking sheet. Chill in the freezer for 10 minutes.
- After chilling, bake in preheated oven for 15-18 minutes, or until firm to the touch and bottoms are lightly golden. Serve warm and store leftovers in an airtight container or freeze for later.
Recipe Created By:
www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com
These were very good and easy to make. Per others suggestions I used a mix of cheeses. I had two different types of extra sharp cheddar and some fresh parmesan in the batter. I also used a mix of green onions and chives. I think it added to the dimension and provided additional depth of flavor. I made a double batch for a party and found cooking them in a muffin tin made them more uniform and also allowed for a nicer presentation. Less of a crisp almost burnt bottom (yes, I reduced cooking time) Next time I will try a mini muffin pan since these are very rich biscuits. They re-heat well and no butter is needed when serving. They were a big hit for my party. I would like to try making these again using a glass bottom pan instead of a baking sheet or muffin pan to see if I can get a finish on the bottom that is less browned. I would also adjust the heat and turn it down to 400 or 425 to try and achieve a better less crisp finish on the bottom. Overall, I would definitely make these again. Big hit so make sure to make plenty of extras.