Gluten Free Cheddar Bay Biscuits

Posted on by sorellazenzero

Gluten Free Cheddar Bay Biscuits | Garlic, My Soul

I was in the gluten free test kitchen mode this week. And after seeing this alluring recipe fly around Pinterest recently, my path was clearly chosen.

I usually try to keep myself from attempting to straight recreate fan favorites minus the gluten – as the results no matter how good are usually disappointing – but in this case, it simply couldn’t be helped. They just looked too delicious!

Cheddar Bay Biscuits have a deep and abiding place in my soul. In my previous life as a baker I would make cheddar and gluten-filled biscuits drenched in butter from a recipe reportedly to have been stolen from Red Lobster.

Tall tales notwithstanding, they were damn delicious and we (my bakers and I) always had to adjust the recipe to account for biscuits nicked straight from their oven trays by the kitchen staff before dinner was even served.

This new gluten free recipe also spoke to me from a simplicity standpoint. It is entirely comprised of tapioca flour – I’ve grown a little tired of gluten free flour mixes of late – and is so delicious in its own right, that it gives those gluten-free-ers among us reason to hope they will live to eat another Cheddar Bay.

Good work, Pinterest.

Gluten Free Cheddar Bay Biscuits | Garlic, My Soul

Ingredients

½ cup butter
1/3 cup water
1/3 cup milk
2 cups tapioca flour
2 eggs, lightly beaten
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried parsley
2/3 cup grated cheddar cheese

Directions

1. Preheat oven to 375 degrees.
2. Grease or line a sheet tray with parchment paper. Set aside.
3. Going against all your biscuit training (namely cutting the butter into the flour at a temperature as cold as humanly possible) bring butter, water, milk and salt to a slow boil then remove from heat.
4. Mix in tapioca flour until a lumpy paste forms. Be sure not to over mix.
5. Let your dough rest for about 10 minutes.
6. Then stir in the eggs, garlic and parsley.
7. Fold in the cheese.
8. Scoop using an ice cream scoop or spoon, place biscuits evenly spaced on your sheet tray.
9. Bake for 15-20 minutes depending on the size of your scoops. Check and rotate your tray after 10 minutes. They will be just barely golden on top and have a nice crispy golden bottom.


 

Yum
 

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  1. Sandra

    I am in the midst of baking these. The proportions can’t be correct. (? (
    It’s too thin…there is so scooping these. I double checked everything.

  2. Susan

    Had a delicious flavor but had the consistency of paste. When you boil the butter and water and add the flour, it creates a pasty dough. That was the consistency of the inside of the dough. It was almost rubbery.

  3. Jen

    The rubber texture is the cheese. Tapioca starch has that as well. I just made Brazil cheese balls and thought I would make one with loads of garlic and cheddar. They melt in your mouth. Not your traditional bread from red lobster but soooo good if you love a chewy cheese center. I use my ninja processor on low dough. I have also read that with softened butter. There is no need to boil. Just let rest.