Gluten-Free Biscuits Recipe
Whip up these gluten-free cheddar biscuits to go along with any meal.
Prep Time 10 minutes
Active Time 12 minutes
Total Time 22 minutes
- 2 cups gluten-free Bisquick baking mix
- 1/2 cup cornmeal
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/3 cup butter
- 2 Tablespoons fresh jalapenos - diced
- 3/4 cup half n half
- 1 1/2 cups shredded Colby Jack cheese
- 2 eggs beaten
In a large mixing bowl, mix baking mix, cornmeal, sugar, baking powder, salt, cayenne pepper, and garlic powder together, until well blended.
Add the cheese and jalapeno peppers. Then mix together until blended.
Make a hole in the center of the flour mixture. Then add the half n half and eggs. Stir well to blend into the flour mixture.
When all ingredients are mixed, turn the biscuit dough out onto a lightly floured surface. (You can use parchment paper for this step.)
Knead the dough 4 or 5 times, and no more, you only want it to come together.
Flatten the dough out into a disc, about 1/2 to 1 inch thick, and cut out the biscuits with a biscuit cutter.
Continue cutting out the biscuits until all the dough has been used.
Place the cut out biscuits on a parchment-lined cookie sheet, and bake at 425 degrees F for 10 - 12 minutes or until the biscuits are golden brown.
Remove from oven, and brush the biscuits with melted butter. You can add shredded cheese and sliced peppers to the tops. Serve and enjoy!
Serving: 1g | Calories: 368kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 571mg | Potassium: 218mg | Fiber: 2g | Sugar: 6g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 275mg | Iron: 1mg