These cheese biscuits were so good I made them two days in a row. The original recipe that I found here called for one cup of rice flour and 1/2 cup of sorghum flour, but I switched it to 1 cup of sorghum flour and 1/2 cup of rice flour. I wanted to use more sorghum flour because it is more nutritious than rice flour – plus I Love Sorghum!
- 1 cup sorghum flour
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup butter (half stick) or 1/4 cup coconut oil
- 1 cup buttermilk
- 1 cup shredded cheddar cheese (I used extra sharp)
Preheat oven to 400 degrees. Mix dry ingredients together in a large bowl. Cut in butter until crumbly. Add the buttermilk and cheese and mix thoroughly. If you do not have buttermilk you can substitute a cup of any kind of milk with a teaspoon of cider vinegar added. The dough will be very thick.
Spray baking sheet with olive oil spray or line with parchment paper. Roll biscuit dough into balls. When you have a nice 1 to 2-inch ball formed, flatten it slightly and place on the baking sheet. If you place them with sides touching, they will rise up a little more. I kept them separated so they would be crispier all around the outside.
Makes 8 to 12 biscuits. Bake in preheated oven 10-15 minutes (depending on size of biscuits) or until lightly browned.
Adapted from Gloria’s Gluten-free Cheesy Biscuits at glutenfreepoodlehome.com.
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