A few years down the road in law school, I came across a copycat recipe for those biscuits, and it ended up being my signature party contribution. Whenever I asked friends what I could bring to a party, it was those biscuits. And I never had leftovers.
Here's my gluten-free version. They're a little darker than what you might be used to, but I'm not bragging when I say these are the best gluten-free biscuits I've ever had. They don't crumble to dust the way my previous gluten-free biscuits attempts have, and between all the cheese and the butter you really can't go wrong.
I got 12 biscuits out of this recipe, but I made them big. You could make them smaller, and adjust the cooking time accordingly.
Gluten-Free Cheddar Garlic Biscuits
Makes 10-12 biscuits
For the biscuits:
- 3/4 cup sorghum flour
- 3/4 cup potato starch
- 1/2 cup quinoa flour
- 1 tablespoon psyllium husks
- 2 tablespoons flaxseed meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- Pinch garlic powder
- 5 tablespoons cold butter, cut into pieces
- 2 cups coarsely grated cheddar cheese (about 5 ounces)
- 2/3 cup whipping cream
- 1/4 cup 2% milk
- 1 tablespoon vinegar
- 3 eggs
For brushing on the biscuits:
- Melted butter (about 3 tablespoons)
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, combine the cream, milk, and vinegar. Let stand five minutes, then whisk in the eggs.
Whisk together the dry ingredients in a large bowl. Cut in the butter until the pieces of butter are about pea-sized. Mix in the cheese.
Stir in the wet ingredients until well incorporated. Let stand about five minutes. Use an ice cream scoop or large spoon to drop balls of dough onto a lined baking sheet. Bake for 15-17 minutes, brushing on melted butter, parsley, and garlic in the last few minutes of cooking.
Serve hot, or reheat leftovers in the toaster. Pairs pretty darn well with a romantic candlelit lobster dinner.