Cheddar-Garlic Biscuits

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Cheddar-Garlic Biscuits
Photo: Oxmoor House
These warm and garlicky biscuits are just right served with a steaming bowl of gluten-free New England clam chowder.
Serves 12 (serving size: 1 biscuit)


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3.15 ounces tapioca flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.6 ounces potato starch (about 1/2 cup)
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons vegetable shortening
2 tablespoons chilled unsalted butter, cut into small pieces
3 ounces reduced-fat sharp cheddar cheese, shredded (about 3/4 cup)
1 tablespoon chopped fresh parsley
1 cup low-fat buttermilk
Garlic Butter:
1 1/2 teaspoons unsalted butter, melted
1/8 teaspoon garlic powder


Hands-on: 10 Minutes
Total: 22 Minutes

1. Preheat oven to 425°.

2. To prepare biscuits, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in shortening and butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and parsley. Add buttermilk; stir just until moist.

3. Drop dough by 1/4 cupfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 425° for 12 minutes or until golden brown.

4. While biscuits bake, combine melted butter and garlic powder in a small bowl; stir with a whisk.

5. Remove biscuits from baking sheet to a wire rack; brush with garlic butter. Cool slightly.

Created date

August 2014

Nutritional Information

Calories 139
Fat 6 g
Satfat 3 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 19 g
Fiber 0.5 g
Cholesterol 11 mg
Iron 0.3 mg
Sodium 285 mg
Calcium 158 mg