Gluten Free Cheddar Chive Biscuits |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 16 |
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These are my favorite biscuits, I've been tweaking the recipe for a few weeks but think this will be the final. Great at breakfast served with eggs, I prefer them with some homemade cayenne pepper jelly. Also, great as a side at the dinner table with fish, chicken, really anything. Read more . *WARNING: May become addictive Based on a recipe by Monica of Deby's Gluten Free, in Denver, CO Ingredients:
2 c flour blend of your choice ( i use bob's red mill all purpose) |
1 1/2 tsp. xanthan gum |
1 tbs. ground flax seed |
4 tsp. baking powder |
1/2 tsp. salt |
1 stick butter- chilled (some time in the freezer works great) |
1 tsp. garlic powder |
1 tbs. fresh chopped chives |
1 tsp. dried italian parsley |
pepper to taste |
1 c. shredded cheese of your choice (x-sharp cheddar, gruyère, asiago, smoked gouda, or cheese substitute of your choice) |
1 egg |
1 1/3 c buttermilk, or rice milk plus 1 tsp. rice vinegar |
Directions:
1. Preheat oven 400 F
2. Coat regular size muffin pans with Spectrum vegetable shortening or pan release of your choice.
3. In a bowl mix together, flour, Xanthan, flax, baking powder and salt and pepper to taste.
4. Grate chilled butter with hand grater or in food processor, and stir into flour mix until coated.
5. Add garlic powder, chives, and parsley, stir.
6. In separate bowl whisk together egg and buttermilk or rice milk(&vinegar), then stir into dry mix.
7. Scoop into greased muffin cups, bake approx. 15 minutes until browned.
8. Enjoy!
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