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I love cheese – and these Cheesy biscuits go with just about anything. They are also the perfect compliment to Hearty Cabbage Soup (follow this link for the recipe).
Here’s how you do it –
- 1 cup of gluten free flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ Tablespoons of butter
- ½ cup cream
- 1 Tablespoon water
- 1 cup grated cheddar cheese
Mix the flour, salt and baking powder until they are well blended. Cut the butter into small pieces and add to the flour. Using a fork, cut the butter into the flour until it looks like a course meal.
Add the cheese and toss it until each piece is coated with the flour mixture.
Stir in the cream and the water until it forms a wet dough. Using a spoon or fork, drop about 2 Tablespoons per biscuit onto a buttered cookie sheet. Bake at 350 degrees for about 20-30 minutes, or until the tops are lightly browned.
Remove from the oven and serve hot.
Makes 1 dozen biscuits.
© Copyright 2015 The Lazy Gastronome
Hi Helen, Looks tasty! What kind of gluten-free flour do you use and/or recommend? I have only used coconut flour and chickpea flour. I really like how coconut flour has such a low glycemic index – especially since my husband is on insulin. Hope you’re having a good week! Blessings, Janet
I have used Bob’s Redmill gluten free all purpose flour, but I found one at whole foods – ancient grains gluten free flour, but I don’t remember the brand.
These look like a great bread option. Thanks so much for linking up with The Alder Collective!