Restaurant-Style Cheese Biscuits

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Super easy recipe to the rescue!

For a long time, we have kept some of this Bisquick-type mix in the fridge. It’s really great for when you want something and don’t want to spend a long time in the kitchen measuring out ingredients. Well, today, we wanted biscuits. Maybe it was looking at Carrie’s cheese biscuits that did it. Whatever it was, I was grateful that I had this in the fridge and it took so little to prepare it.

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These recipes come to us from Mireille at the Delphi On-line Celiac Support Group.

First you need the bisquick mix, then you can make the biscuits (or tons of other stuff – just look up bisquick recipes and replace this for the gluten kind). I like to triple this recipe, so I have a lot available to me. No, it does not have xanthan in it. For the few things I have used it for, it is not needed.

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GF BUTTERMILK BISQUICK MIX

2 & 1/2 c. rice flour (could be white, brown or half & half)
1 & 2/3 c. potato starch
3 tsp baking powder
2 & 1/2 tsp salt
2 tbs sugar
1/2 c. dry buttermilk powder (in supermarkets over dairy section or baking section)
3 tbs egg replacer powder
1 c. less 1 Tbs shortening.

In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of buttermilk powder.
The Bisquick mix is adapted from Bette Hagman’s.

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RESTAURANT-STYLE CHEESE BISCUITS

2 cups GF bisquick mix
3/4 cup shredded cheddar cheese (I use 1 & 1/4 cup today and loved it!, or you could use different cheeses)
1/2 cup water

Combine bisquick mix and cheese (you can do this with a fork). Add water. Bake in a preheated 375° oven for 10 to 12 minutes.

For an extra kick, brush on a butter topping. Use 1/2 cup of melted butter mixed with 1 teaspoon garlic powder, 1 teaspoon parsley flakes, and 1 teaspoon Italian seasoning.

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We often make sandwiches out of these biscuits. A couple of slices of lunch meat ham or turkey between two of these biscuits is a great sandwich!!

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7 Responses to Restaurant-Style Cheese Biscuits

  1. Chad says:

    Good to see some pictures. I was starting to wonder if your camera was broken. Now, how much garlic do you need to add so that you have garlic cheese biscuits? Mmmmmm…. garlic….

  2. Cassandra says:

    It wasn’t the camera that was broken – it was my ability to be in the kitchen that was broken, lol.
    As for the garlic, I’d say try one clove (or the equivalent of powdered). Unfortunately, garlic is not currently part of menu (but give me a few months).

  3. Tara Rosenbohm says:

    mmmmm…. gimmie!

  4. Pingback: pre-mixed? « Gluten-Free Goodness

  5. Carolyn Knott says:

    You know, the one thing I hate about going to Red Lobster is that I can never have the biscuits! I never thought of making them at home since I never knew there was a recipe for them! Thanks so much, my husband will be so happy to see these on the dinner table tonight!

  6. Tiffany says:

    Your biscuits looked great, so I went to the store and picked up some GF bisquick mix. Tried 2 cups of bisquick mix, 1 cup of cheese, and 1/2 cup milk (instead of water), but it didn’t form any type of a dough. Had to add an additional 1/2 of milk, and an egg till it became a soft dough. Testing them in the oven right now. Hope they turn out! Will be back for an update.

    • Tiffany says:

      Cont. of comment above. Baked two testers out at 375 for 18 min and they turned out pretty well but a little soft in the center. Put the rest in the oven at 385 for 18 min and they turned out well. Hope this helps!
      2 cups of GF bisquick
      1 cup of milk
      1 egg
      1 cup of cheddar cheese
      Pinch of pepper for a kick
      -Used my measuring cup and filled the dough up to the 1/4 cup line. Makes 10 biscuits.

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