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Wednesday, November 4, 2009

Gluten Free Thanksgiving Cheddar Biscuits

If you are starting to plan your thanksgiving menu like I am, these are a must add to your list. I developed these a few years ago when an 7-year old celiac in my life wanted “cheddar biscuits for thanksgiving”. These are for him!
This is a delicious biscuit to sop up gravy, or enjoy with butter and cranberry sauce. The next day, we eat biscuits and gravy for breakfast. These are another item, split and toasted that perform well in the toaster. These biscuits have become our tradition at Thanksgiving.

Thanksgiving Cheddar Biscuits
2 cups Tom Sawyer Gluten Free flour (or your GF flour blend)
1 tablespoon GF baking powder
¾ teaspoon salt
½ tsp pepper
1 tsp toasted onion powder (I use Penzey’s. Regular onion powder works just fine)
8 tablespoons cold butter, cut into pieces
3/4 cup shredded cheddar cheese, sharp, divided
½ cup half and half
½ cup milk
plus more water to moisten if needed

1. Preheat oven to 400°. Line a 8x8 square baking pan with parchment or wax paper on the bottom of the pan (not the sides), and set aside.
2. In a stand mixer with the whisk attachment mix together GF flour, baking powder, salt, pepper, and onion powder.
3. Place the butter in the mixer, and turn on low (#1 or 2) and cut the butter in until it is in small pea sized pieces.
4. Add ½ cup of the cheese, mix until just blended.
5. Pour in liquid slowly. Scraping the bowl twice. Blend into dough until it comes together.
6. Add more liquid if needed for it to come together. Be sure to scrape to the very bottom, as a lot of dry mix gets lost there. It will resemble a scone dough.
7. Turn out right into the prepared pan and gently press into the pan.
8. Place in fridge for 5 minutes to re-chill.
9. Sprinkle ¼ cup of remaining cheese on top, and score into 16 square biscuits.
10. Bake until golden brown, 20 to 22 minutes.
11. As soon as it comes out of the oven, rescore with a knife on the cut marks.
12. Cool in the pan.
 Variation: (Shown in the photo) Use shredded parmesan (not powdered) in lieu of cheddar. Add ¼ cup fresh diced herb, like basil, rosemary, thyme or oregano.

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