Tuesday, April 30, 2013

Cheddar Cheese ~ Buttermilk Drop Biscuits ~ Gluten Free

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Cheddar Cheese ~ Buttermilk Drop Biscuits ~ Gluten Free:
In a Food Processor with the Blade ~ Pulse until combined:
1 Cup Bob's Red Mill Gluten Free Rice Flour
1/2 Cup Bob's Red Mill Gluten Free White Rice Flour
½ Cup Bob's Red Mill Gluten Free Sweet Rice Flour
½ Cup Tapioca Starch
1 Tbl. Sugar
1 Tbl. Baking Powder
1 tsp. Salt
½ tsp. Xanthan Gum
(If using powdered Buttermilk add the powder now following the package direction)

Add: and pulse for a few seconds until the size of small peas
6 Tbl. Shortening
4 Tbl. Butter; cubed

Add: Pulse to form a Dough do not over Process, dough will be sticky:
¾ Cup Water if using the Powdered Buttermilk or use Fresh Buttermilk
1 Cup Shredded Cheddar Cheese

Line a Cookie Sheet with a Silpat Baking Mat or Parchment paper

Drop the Biscuits by Ice Cream Scoops (Makes 11-12 Biscuits)

Lightly press down the Biscuits and sprinkle on a little bit more of Shredded Cheddar Cheese and lightly press in.

If you don't have a Food Processor you can do this by hand using a pastry blender or 2 forks.

Bake in a Pre-Heated 350* Oven
for 20-25 minutes

Remove from the oven
Remove the Silpat Baking mat
Turn on the Broiler
Brush each Biscuit with melted Butter
Place under the broiler for about 1-2 Minutes; keeping a close eye on them so they don't burn
Broil until Golden Brown

Cool on a Wire Rack

Use a serrated knife to slice



Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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