Cheddar Garlic Biscuits

You can easily find a “copy-cat” recipe for those wonderful little biscuits served at Red Lobster – Cheddar Bay Biscuits I believe – all over the internet. I very rarely ate there and actually had these similar biscuits at home long before I ever ate them at the restaurant. You can also find the recipe on the back of Bisquick boxes. These little recipes are not gluten free. I hate to tell my secrets and try to make light of an awesome biscuit recipe but these are not difficult to make. All I did was substitute a few little things to make them gluten free and add my own touch. SO simple but still tasty! I suggest making a big batch though – you will want more than one! Go check out my new website for the full recipe!

Cheddar Garlic Biscuits

Butternut Pumpkin Biscuits

So I wanted to make some sweet potato biscuits one evening. I found a great recipe in a new cookbook I received as a gift. It is The Healthy Gluten-Free Life by Tammy Credicott. It is an amazing book with  simple recipes for readers new to the gluten-free diet like I was – check it out! She also has a new book out – Make Ahead Paleo that I just ordered – can’t wait to get it! Anyway, I was getting everything ready and realized I did not have sweet potatoes. Darn. However, I DID have some butternut squash. Now comes problem #2. I didn’t have enough squash. Darn. However, I DID have some leftover pumpkin.  Now comes problem #3. I was quickly running out of the flours the recipe called for. However, I did have a bunch of other flours I could use. Finally – a solution! I’m not going to say they taste exactly like Tammy’s sweet potato biscuits but I imagine they are pretty stinkin close! These are soft and flakey but still gluten free and delicious! These would be a perfect addition to your favorite fall meal! The lesson I learned from this little mishap is that you can still create great things with what you have on hand – you just have to use your noggin a little more and have a little faith J Makes roughly 18 small biscuits.

1 cup white sorghum flour

¼ cup coconut flour
½ cup potato starch
¾ cup tapioca starch
1 packet (1 ½ tsp) xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
1 tsp sea salt
½ cup butter, cold (or shortening) I used soy butter
¼ cup coconut oil
½ cup applesauce (or ½ cup more butter or shortening)
1/3 cup milk (I used unsweetened almond)
1 cup butternut squash (cooked & mashed)
1 cup pumpkin (canned or fresh cooked & mashed)
¼ cup sweetener (I used a mixture of honey & maple syrup)
1 tsp cinnamon

• In a large bowl, mix together sorghum flour, coconut flour, potato starch, tapioca starch, baking powder, baking soda, salt and xanthan gum.
• Cut in butter, coconut oil and applesauce with dry ingredients. 
• In a separate bowl, mix together mashed squash, pumpkin, milk, sweetener and cinnamon. 
• Add wet ingredients to dry and mix until just combined. You don’t want dry flour rolling around, but you don’t want to over blend either.
• Using your hands, shape dough into 2” biscuits and place on a greased cookie sheet.
• Bake at 350°F for 15-20 minutes or until lightly browned. Let cool for about 10 minutes before serving.

Cheater Jalapeno Cheese Biscuits

I love bread – like so much so that most would consider it a problem. I was the one that HAD to have some type of bread for every meal. My idea of an evening snack was toast with peanut butter – not Oreo’s. When I found out I had a gluten sensitivity my first initial thought was “OMG – I’m going to die without bread.” Well, obviously, I didn’t but for a good few weeks I thought I was going to. Slowly I started finding some gluten free bread mixes and even made a few loaves of my own. My mother-in-law (one of my biggest support persons) went to a Whole Foods store and bought me TONS of gluten-free items. One of them was a box of Chēbē Cheese Bread Mix. That’s where this easy recipe came about. It saves TONS of time using a pre-made flour mix. One of these days I’ll try to recreate my own version but for now – enjoy this time saver!

1 7.5 oz box of Chēbē Cheese Bread Mix
2 Tbsp olive oil
2 large eggs
1/3 cup water
¾ cup soy mozzarella cheese (use whatever shredded cheese you’d like)
¼ cup grated parmesan cheese
1 large jalapeno pepper, seeded and finely diced (*use gloves to cut this!)

Follow baking instructions on bread mix package. You could follow the package baking instructions and just add the pepper, but I did slightly tweak the amount of water and varied my cheese types.