My family really enjoys biscuits but it is hard to have a recipe that works for all of our individual health needs. I was especially wanting to have a recipe that my husband would be able to eat with us. In order for that to be possible it needed to be a recipe which is grain free. We ended up with these gluten-free cheese biscuits and we hope you enjoy them as much as we do.
- 2¼ cups quinoa flour
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 3 tablespoons butter, cold
- 1 cup buttermilk (or put 1 Tbl. vinegar in a cup then fill with milk)
- 1¼ cups grated sharp cheddar cheese
- Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in coconut oil and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
- Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
- While the biscuits are baking, in a small bowl combine three tablespoons melted butter, ¼ teaspoon dried parsley flakes, ¾ teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
Adapted from: http://www.melskitchencafe.com/2010/03/cheddar-and-herb-biscuits.html
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