I can’t think of many things better than realizing that your recipe for Garlic & Cheese Biscuits is not quite right. Why? Because then you get to make Garlic & Cheese Biscuits for supper two
nights in a row!

These biscuits are based on my Drop Biscuits recipe and use my "Gluten Free All Purpose Flour Mix Recipe". If you’d like to make this casein free, just use vegetable shortening rather than butter, Follow Your Heart soy cheese, and vegan buttermilk (see below).

Gluten Free Garlic & Cheese Biscuits

2 c. "Gluten Free All Purpose Flour Mix Recipe"
1 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. xanthum gum
2 tsp. garlic powder
6 Tbsp. butter, shortening, or margarine
1 c. sharp cheddar cheese
1 1/4 c. buttermilk
1 egg, beaten

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flour mix, baking powder, salt, baking soda, and xanthan gum and garlic powder.

3. Cut the butter, margarine, or shortening into the flour. (See the drop biscuit recipefor additional instructions, if needed.)

4. Stir in the cheese. Add the buttermilk and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a spoon, drop the dough onto a greased pan to make 12 biscuits. Cook at 350 degrees for 15 minutes.

(Vegan Substitution: Replace the buttermilk with 1 Tbsp. cider vinegar plus enough soy milk to equal one cup.)

Related Posts:

• Light and Fluffy Gluten Free Biscuits