Recipe: Gluten Free Cheddar Cheese Biscuits

March 25, 2017 |  by  |  Recipes

Gluten Free Cheddar Cheese Biscuits: 3ten.ca

Cheddar cheese biscuits? Yes, please! I made the best biscuits a while back and this time I’m simply adding cheddar cheese. Let’s get started!

Ingredients

  • 2 1/2 cups of Bob’s Red Mill Biscuit Mix
  • 1/2 cup plus 1 tablespoon of salted butter
  • 200g of shredded cheddar cheese
  • 1/2-3/4 cup of warm water

First, get your star ingredient ready and set the oven to 350 degrees.

Next, use a pastry cutter and cut the butter into the dry mix. The recipe on the back calls for shortening, yet I find using butter much better. The recipe makes about 9-11 biscuits. They are good as a little treat on the side of salad, or with sloppy joe mix.

Mix in the water, then the cheese.

Gluten Free Cheddar Cheese Biscuits: 3ten.ca

Get out a baking sheet. If you use stoneware, put down some parchment paper, otherwise the biscuit will stick and fall apart on the stoneware. Portion out the biscuits in to rough ball shapes. Don’t squish them together, you want them to have some air and the butter to melt throughout the dough to make them flaky.

Gluten Free Cheddar Cheese Biscuits: 3ten.ca

Bake up for 20-25 minutes – done, time to eat!

Gluten Free Cheddar Cheese Biscuits: 3ten.ca

Gluten Free Cheddar Cheese Biscuits: 3ten.ca

These easy biscuits are so tasty – they go quickly in my house. Make them this weekend and they’ll become a staple, too. Thanks for visiting.

Recipe

Recipe: Gluten Free Cheddar Cheese Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 2½ cups of Bob's Red Mill Biscuit Mix
  • ½ cup plus 1 tablespoon of salted butter
  • 200g of shredded cheddar cheese
  • ½-3/4 cup of warm water
Instructions
  1. First, get your star ingredient ready and set the oven to 350 degrees.
  2. Next, use a pastry cutter and cut the butter into the dry mix. The recipe on the back calls for shortening, yet I find using butter much better. The recipe makes about 9-11 biscuits. They are good as a little treat on the side of salad, or with sloppy joe mix.
  3. Next, mix in the water, then the cheese.
  4. Get out a baking sheet. If you use stoneware, put down some parchment paper, otherwise the biscuit will stick and fall apart on the stoneware. Portion out the biscuits in to rough ball shapes. Don't squish them together, you want them to have some air and the butter to melt throughout the dough to make them flaky.
  5. Bake up for 20-25 minutes - done, time to eat!

 

 

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