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Cheddar-Garlic Biscuits

Photo: Oxmoor House
Hands-on time 10 mins
Total time 22 mins
Yield Serves 12 (serving size: 1 biscuit)
These warm and garlicky biscuits are just right served with a steaming bowl of gluten-free New England clam chowder.

Ingredients

  • Biscuits:
  • 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

Nutrition 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

How to Make It

  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.

Gluten-Free Baking