Yes, these, I'm told, are like those garlic cheddar biscuits. You know the place I'm talking about..... Of course, I could never eat there anyway, the nasty shellfish allergy and all, but I really don't care. It's perfectly fine that I don't know how their biscuits taste. After all, we have THESE!!!
This recipe is all because of Deb at www.smittenkitchen.com so I thank her many times over!!! The original calls for all sour cream. Loving my 0% fat Greek yogurt as I do, I swapped half the sour cream out and the yogurt in. No one seems to care! The odd 'bun' option is something I tried...and since it works, I'll make note of it here.
GARLIC CHEDDAR BISCUITS - makes at least a dozen unless you want buns...then I usually try for 8. Breakfast sandwiches to hamburgers, YUM!
Mix (whisk) all dry ingredients THOROUGHLY:
1/2 cup white rice flour
1/2 cup sweet sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 tsp garlic powder - sometimes optional...e.g., to use these for breakfast
Coarsely grate 1/4 pound Sharp Cheddar cheese (~1 1/2 cups) and set aside.
To dry mixture, grate in:
2 T. COLD UNSALTED butter - toss to coat/mix well.
Add the grated cheese along with:
1/2 cup sour cream, natural only please
1/2 cup plain Greek yogurt
Opt. - 2 T. drained chopped pickled jalapenos, to taste (from Deb)
Stir together til mixture forms a sticky dough. Preheat oven - 425 degrees F.
Form biscuits or buns: portion out dough onto parchment paper on baking sheet. Use your hands to finish shaping dough on the sheet. Handle only as much as is absolutely necessary!
Bake 15-17 minutes. Watch carefully!! Try not to eat one straight off the hot sheet...you really want to let them cool a bit so you can really enjoy them! I usually move the parchment paper to a rack to let them cool slightly unless I'm trying to keep them warm longer. They don't seem to over-bake if left on the sheet for a few extra minutes but make sure the sheet is on a rack then!
These are GREAT with bean soup or chili!! They also freeze nicely. Make sausage patties ahead and freeze, too...combine for a fast microwavable breakfast. And only 40 seconds in the microwave gets you a scrambled egg...so...who needs fast food?!?