My Blue Kitchen

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Cheddar Biscuits

These little beauties help me feel less deprived by my gluten free diet.  They taste just as good as Grandma’s.  Maybe better.  Sorry, Grandma, not sorry.

The Stuff You Need:

2 cups All Purpose Gluten Free Flour

1 teaspoon Xanthan Gum (skip this if your flour mix already contains it)

1 teaspoon Psyllium Husk Powder

1/4 cup Corn Starch

1 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

1 teaspoon Garlic powder

1 teaspoon dried Parsley

5 ounces sharp Cheddar Cheese, grated (dryer cheese is better)

4 Tablespoons unsalted Butter (half a stick), cold almost frozen*** and cut into small pieces or shredded

3/4 cup Buttermilk*

Here's How It's Done:

  1. Lightly oil and flour an 8″ pie pan and set aside.
  2. Preheat oven to 375 degrees.
  3. In a large bowl, mix all the dry ingredients up to the parsley.
  4. Toss your grated cheese into the flour mixture and stir to combine.
  5. Add the butter pieces and combine using a pastry cutter or two forks, until all the butter has been cut into tiny, flour covered lumps.
  6. Make a little well in the flour mixture in the middle of the bowl and pour in your buttermilk.
  7. Mix and struggle using your hands to combine. You know you’ve done this right when your dough is more or less the consistency of play-dough, but still a tiny bit crumbly.
  8. Wash your hands and divide dough into 10 roughly equal portions, about 2.3oz each.  Shape the biscuits with your hands.
  9. Place the biscuits in your prepared 8″ pie pan.
  10. Bake for at least 25 minutes; a little longer if needed to reach golden brownness on the tops.
  11. Allow to cool in the baking pan for 5 minutes before serving.**


*Don’t have buttermilk on hand?  I don’t either.  But, don’t despair, you can still make this recipe.  Put 1 teaspoon vinegar in a glass or plastic measuring cup.  then add 3/4 cup milk to the vinegar and let it sit for at least 5 minutes.  Instant buttermilk.

**These will dry out fast, so wrap any leftover biscuits in plastic and refrigerate

***Try placing your half stick of butter in the freezer for a few minutes so you can grate it more easily before it starts to melt on you.  That might piss you off but I’m just looking out for you because I care.

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