No Time To Make Biscuits from Scratch? Try this!
Rated 5.0 stars by 1 users
Category
Breakfast, Gluten-Free
Cuisine
American
Author:
Connie
Gluten free biscuits with Connie’s “twist”. Instead of their package directions, here’s my recipe for taking it to the next level.
Ingredients
-
2 cups gluten free biscuit mix
- 1/3 cup shortening or butter
- 2/3 cup buttermilk
- 3 eggs
- dash garlic powder
- ½ – 1 cup shredded cheddar cheese
- chopped cilantro
Ingredients
Directions
How To Make It
- Heat oven to 400. Line cookie sheet with parchment paper.
Cut shortening or butter into the gluten free biscuit mix using your hands or pastry blender until mixture resembles small peas. Add dash of garlic powder.
- Stir in buttermilk
- Fold in cheese & cilantro
- Pat out onto a silpat to approximately 1 ½ inch diameter. Cut with round cookie cutter.
- Place on parchment paper lined cookie sheet.
- Brush with remaining buttermilk.
- Bake for 13-16 minutes until golden brown.
Recipe Note
Enjoy a little taste of Heaven right here in Austin, Texas!