These savory biscuits are perfect on their own, or alongside one of our specialty soups.
One of my favorite Bob’s Red Mill mixes is our Gluten Free Biscuit and Baking Mix. It is incredibly versatile and easy to work with. Here is a savory recipe I conjured up in the bakery, enjoy!
Gluten Free Herb and Cheese Biscuits
2 1/2 cups Bob’s Red Mill Gluten Free Biscuit and Baking Mix
1/4 t. salt
1 T. evaporated cane juice
½ cup unsalted butter, cold and chopped
1 cup cold water
1 T. chopped fresh rosemary
1 T. minced garlic
1 T. chopped fresh thyme
½ -¾ cup mozzarella or cheddar cheese
Mix fresh herbs, salt and sugar into biscuit mix. Cut cold butter into mix until crumbly. Add water and work in cheese. Drop dough onto pan in the shape and size you like. We have done triangles and square shapes as well. Bake at 325°F in a convection oven or 375°F in a conventional oven for 18 minutes. Biscuits will not get much color, so go by firmness of biscuit. Let cool for 5 minutes and enjoy with entrees such as spaghetti or a hearty soup.
Yield: 8 2-1/2 inch biscuits or 4 large triangle biscuits
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Wow, these look amazing! I’ll have to order more of the biscuit and baking mix and try these when it cools off this fall. Thanks for making so many fantastic GF resources available!
WOW… Been making a faithful bread cake type thing over and over with the mix BUT now for something different!!!
Completely addicted to these beautiful biscuits!! Makes the gluten free world seem not that bad after all!
Can I sub the evaporated cane juice for something else?
Yes, you can use any sugar or sugar substitute in place of the evaporated cane juice.