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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,192.0
  • Total Fat: 40.8 g
  • Cholesterol: 48.5 mg
  • Sodium: 3,893.0 mg
  • Total Carbs: 168.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 33.2 g

View full nutritional breakdown of Gluten Free Garlic Cheese Biscuits calories by ingredient
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Gluten Free Garlic Cheese Biscuits

Submitted by: A_HOLOVACS

Introduction

These light and fluffy drop biscuits whip up in a flash. My neighbors don't know they are gluten free. These are also lower in fat. These light and fluffy drop biscuits whip up in a flash. My neighbors don't know they are gluten free. These are also lower in fat.
Number of Servings: 1

Ingredients

    1 cup Gluten Free Pantry French Bread mix(See hints)
    1/2 teaspoon seasoned salt
    2 teaspoons baking powder
    1/4 teaspoon cream of tartar
    1 tablespoon sugar
    1/2 teaspoon garlic powder

    3 tablespoons butter or margerine (Smart Balance)
    1/2 cup fat free milk
    1/2 cup shredded 2% cheddar cheese
    1 egg substitute

Directions

Combine all the dry ingredients in a mixing bowl. Cut in shortening until it looks like large crumbs.

Mix milk, and egg into mixture with a sturdy spoon and then add cheese . Mixture will absorb moisture and thicken as you stir and become stiff. The mixture will get thick and sticky, the same texture as name-brand normal baking mix biscuits.

Drop by large spoonfuls (about 2 heaping tablespoons) onto greased baking sheet. Bake at 425 F for 10-12 minutes.

Hints and tips:

I use Gluten Free Pantry French Bread mix. The baking blends without the grainy bits give a much better texture.

Do not use a baking mix like Bisquik . They already have fats and dried milk added. Check the label. Guar gum and xanthan gum are ok.

I have substituted different milks, shredded cheeses, and real eggs and the biscuits were fine.

Parmesan or romano can be used. Add it with the dry ingredients. I added a little more milk too, to get the right consistency.

Increase garlic powder to 1 tsp. and use seasoned salt instead and these taste almost like the red lobster biscuits.

Substituting oil for the margerine will result in heavy dense biscuits.

For easy biscuit measure I use a standard metal 2 Tablespoon coffee scoop (NOT a Mr. coffee brand one). they are about 2$ in the supermarket.

Number of Servings: 1

Recipe submitted by SparkPeople user A_HOLOVACS.






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