Gluten Free Garlic Cheese Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Gluten Free Pantry French Bread mix(See hints)1/2 teaspoon seasoned salt2 teaspoons baking powder1/4 teaspoon cream of tartar1 tablespoon sugar1/2 teaspoon garlic powder3 tablespoons butter or margerine (Smart Balance)1/2 cup fat free milk 1/2 cup shredded 2% cheddar cheese1 egg substitute
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.
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.
Nutritional Info 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
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