I have a secret.
I have made these garlic cheddar drop biscuits three times in the past couple of weeks. ::hangs head in shame::
I’d like to say it was “recipe testing,” but that would be a lie because I’ve made these delicious little gems MANY times in the past. Oh well, we’ll just call it recipe testing and make me feel better. It’s a dirty and delicious job, but somebody’s gotta do it.
I’ve been wanting to share this recipe with you for a while. It’s a homemade version of a childhood dish that my momma used to make. I would get so excited every single time they showed up on our dinner table.
If you’ve been reading my blog for a while, you know that I like to feed my family familiar dishes from my childhood. For some reason it just feels right, like I’m passing on the love that my parents had for me onto my kids. That may sound weird to you, or maybe not.
Now, I’ve tried some pretty yucky gluten free flours in my “health food” days. I admit that I was skeptical about the claim that I could substitute this flour in my regular ol’ familiar baking dishes that use flour with gluten.
If you’ve ever baked gluten free, you know what I mean. There’s an art to it, and you usually can’t just throw in a gluten free flour in your brownie mix in place of wheat flour without some serious repercussions.
I thought I would put this claim to the test and use it in my kids’ favorite garlic cheddar biscuits recipe.
I slathered in garlic butter.
You guys. THEY TASTED GREAT! My kids and skeptical husband never even questioned that this wasn’t my regular recipe using standard flour. I was definitely impressed. I love that I can make a gluten free option for friends and family without having to come up with a whole new recipe.
Now go make these and remember–do NOT be stingy with the garlic butter. I repeat. DO NOT BE STINGY THE GARLIC BUTTER!
- 1¾ cup Bob's Gluten free 1 to 1 baking flour
- ½ tsp sea salt
- 2 tsp baking powder
- 6 T. cold butter
- 1 cup cheddar cheese, shredded
- 1 cup milk
- 4 T. butter
- 2 cloves garlic, minced or pressed
- Preheat oven to 425 degrees.
- In a bowl, mix together flour, salt, and baking powder.
- Cut in butter.
- Stir in cheese.
- Add milk and stir until it becomes a sticky dough.
- Drop by spoonfuls on a baking stone or a sheet pan covered in parchment paper.
- Bake at 425 for 15 minutes or until golden brown.
- Melt 4 T of butter and add garlic. On low heat simmer for a minute to infuse garlic flavor into butter.
- Brush garlic butter onto biscuits and serve immediately.
Full Disclosure: This post was sponsored by Bob’s Red Mill. The opinions and photos are my own. I only endorse companies and products I 100% love, believe in, and support my mission. I feel privileged to be able to share these great companies with my readers to make an impact in the real food and natural health world.