I have to admit that I’m thankful I’m doing this gluten free experiment now as opposed to 10, or even 5 years ago. There are so very many options to keep our meals as close to usual as possible. Even one of the pizza places we love has a gluten free crust for me.
I recently discovered Bisquick makes a gluten free option. This is awesome because it means I can make something delicious and bread like to go with our soups! (If you’re curious, here’s a link to all the Betty Crocker recipes for Gluten Free Busquick. There’s even their version of what I’m about to share with you. I didn’t try theirs, but I bet mine is tastier. [wink]
I used my mixer with the whisk attachment. You could use a fork or pastry cutter if you want. I like my mixer.
Here’s what you need:
- 2 cups Gluten Free Bisquick Mix
- 1/3 cup cold butter
- 2/3 cup milk
- 3 eggs
- 4 oz cheese of your choice (We like sharp Cheddar or dill Havarti.)
(If pre-shredded, use 1 cup)
- 1/2 to 1 tsp spice to compliment cheese. I like to use garlic.
Here’s what you do:
- Preheat your oven to 400*F. Grate your cheese if it isn’t shredded yet.
- In mixer bowl, combine Bisquick mix and your spice of choice. (If you’re trying something new, add a little at a time.) I add 1 tsp of garlic powder.
- Mix in 1/3 cup butter, on low speed, until mixture looks like coarse crumbs (think pea sized ballish shaped pieces)
- Stir in milk and eggs until soft dough forms.
- Mix in cheese.
- Spray cookie sheet with non stick spray. The cheese sometimes sticks.
- Drop gobs of the dough with a table spoon on to the cookie sheet. You’ll get between 10-12.
- Bake 8 – 10 minutes or until light golden brown.
- Enjoy still warm!
- If there are any left. (Big If in my house!) wrap in plastic or airtight container and refrigerate.
Questions? Comments? What kind of cheese/flavor would you add?
Stop by tomorrow. I’m sharing my gluten free Oh My Goodness Gouda Mac & Cheese