Tuesday, November 8, 2011

Cheddar Garlic Biscuits

These are absolutely delicious, rich and garlicky gluten free biscuits, made using Betty Crocker's GF Bisquick. You can probably make them just as easily using regular Bisquick or another biscuit mix for a non-GF version. The recipe is from here . After they are baked, the biscuits are topped with a garlic butter, that makes them moister and adds an extra garlicky oomph.

After baking, you can cool the biscuits off a bit and then freeze them. They then reheat very well.

Cheddar Garlic Biscuits 

Ingredients (for 10 large biscuits): 

- 2 cups Gluten Free Bisquick  
- 1/4 tsp garlic powder
- 1/4 cup (half a stick) butter, firm 
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese
- 3 eggs

For topping: 
- 1/4 cup (half a stick) butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp paprika (my addition)


1. Heat oven to 425 F/ 220 C. Prepare a baking tin (if you like, you can line it with baking parchment, but make sure it is the kind that can withstand high heats). In a bowl  (or in the bowl of your food processor) combine the biscuit mix and the garlic. 

2. Using a food processor or a fork, "cut" the butter into the flour mix until you get coarse crumbs. Stir/process in the milk, cheese and eggs, until a soft dough forms.

3. Drop 10 heaping spoonfuls of the dough onto the baking sheet. Bake 8-10 minutes until golden brown.

4. In a bowl combine the melted butter, the garlic and the paprika for the topping. When the biscuits are still warm, brush each biscuit with the butter. Serve warm.

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