These warm and garlicky biscuits are just right served with a steaming bowl of gluten-free New England clam chowder.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
22 mins
Yield:
Serves 12 (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

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

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

Source

Gluten-Free Baking

Nutrition Facts

139 calories; fat 6g; saturated fat 3g; mono fat 1.7g; poly fat 0.7g; protein 3g; carbohydrates 19g; fiber 0.5g; cholesterol 11mg; iron 0.3mg; sodium 285mg; calcium 158mg.
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