Gluten and Dairy Free Garlic-Cheese Biscuits
There's a lot of freedom to play with this recipe. I love garlic and cheese, so this recipe is perfect for me! If you're not so fond of garlic, cut the amount in half, or lose the garlic all together. Try adding some parsley or chives to add a little extra flavor and color.
- 2 cups Bisquick Gluten Free mix
- 1/4 teaspoon Garlic Powder
- 1/2 stick Dairy Free Butter Substitute, cold
- 2/3 cup Almond Milk
- 1/2 cup Dairy Free Cheddar Cheese Substitute, shredded
- 3 eggs
- 1/2 stick Dairy Free Butter Substitute, melted for topping at end
- 1/4 teaspoon Garlic Powder, for topping at end
The original recipe I found was not dairy free and called for simple milk, cheddar cheese, and butter. If you are not sensitive to dairy you can use the same portions and it will bake the same! If you are substituting the dairy, make sure you carefully read the labels to see if they are also gluten free. I used Earth Balance Vegan Buttery Sticks, Almond Milk, and either GoVeggie or Daiya Cheddar cheese substitute. The "cheese" is a bit stubborn, but it will mix in and melt when it bakes.
When baking; the biscuits look almost exactly them same when they are cooked as when they went in. Trust the good old tooth-pick trick. Stick a toothpick in the center of a biscuit when your timer goes off and make sure it comes out clean!
The original Dairy recipe said to bake for 8-10 minutes. I ended up baking it for 12-15 minutes before they were done.
- Heat oven to 425 degrees
- In medium bowl, mix Gluten Free Bisquick and garlic powder.
- Mix in 1/2 stick cold butter substitute until mixture is crumbly. Stir in almond milk, cheese substitute, and eggs until sticky dough forms.
- Divide dough into 10 biscuits onto un-greased cookie sheet. Bake 12-15 minutes.
- in small bowl, mix 1/2 stick melted butter substitute and set aside garlic powder. Brush onto finished biscuits before removing from cookie sheet.
- Serve warm or store in air-tight container.
I originally found and modified this recipe from the Betty Crocker Gluten-Free Cook book. I highly recommend it! Most of the recipes work splendidly with Dairy Free Substitutes.