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Cheddar and Parmesan Cheese Biscuits: Gluten Free
Using Bob Red Mills Gluten Free Biscuit and Baking mix:
Pre-heat oven to 350*
Line cookie sheet with parchment paper or Silpat Baking Mat
In a large mixing bowl combine:
2 ½ c. Gluten Free Biscuit and Baking Mix
1 stick butter
2 Tbl. Shortening
Use a pastry blender or a fork to cut in the butter and shortening, until it resembles coarse meal.
Optional: Sprinkle in herbs of your choice to go along with your meal ~ I used Garlic and Parsley
Add the remaining Ingredients:
Shred ½ cup Cheddar Cheese
¼ cup Parmesan cheese
¼ cup of Honey
¾ cup Milk
Stir until evenly moistened,, making sure all the flour mixture has been mixed in.
Sprinkle some of the Biscuit mix from the bag onto parchment paper
Place dough on top of the Parchment Paper
Lightly dust some Biscuit mix on top of the dough and roll out 1/2" thick.
I used 2 ½" biscuit cutter and got 10-11 biscuits.
Take the left over pieces and re-form and roll out again.
Place on the Prepared Cookie Sheet
Bake about 20-25 minutes or until golden brown. Do not over cook otherwise they will be dry.
If the bottoms brown to fast, Turn over half way thru baking.
Cool on a wire rack
Best served warm with butter.
They re-heat nicely in the oven for a few minutes.
You can also freeze the leftovers in a ziplock bag after they have been thoroughly cooled
Bob's Red Mill Flours: http://www.bobsredmill.com/
Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/
Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.
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