Garlic Cheese Biscuits (Gluten Free)

December 13, 2009 · Filed Under bread, breakfast, easy, gluten free, recipe 

Cheese Biscuits 012-2

This post is linked to What can I eat that’s gluten free? at The Gluten-Free Homemaker.

As heard in the gfe kitchen earlier this evening …

Mr. GFE: What are you making? (with interest and hunger … third visit to kitchen in 15 minutes)

Me: Biscuits! (brightly, and with a smile)

Mr. GFE: Oh … biscuits. (flatly)

Me: Most people would get very excited when they heard that homemade biscuits were coming up. (with a combination of a teeny tiny bit of irritation, but mostly amusement)

Mr. GFE: Well, I’ve never been a biscuit man. (matter of factly)

Twenty minutes later, Mr. GFE heads off with his dinner.  One bowl of homemade chicken vegetable soup (in a creamy tomato base) and two garlic cheese biscuits. He was watching a sci-fi movie and I was viewing yet another sappy (but enjoyable) Christmas movie.

Conversation resumes about 20 minutes later …

Mr. GFE: The soup was good, but I LOVED the biscuits! (enthusiastically, but just a bit sheepishly)

Me: I thought you didn’t like biscuits. (with a slight “I told you so” tone)

Mr. GFE: Those biscuits were almost perfect. They could have been just a tad fluffier, and not as dense. (perfectly serious, food critic voice)

Me: Oh, really? (laughing)

The “back” story: I attended a soup luncheon hosted by a friend as a charity fundraiser recently. She always makes one soup that I can safely enjoy and I always contribute a naturally gluten-free dessert (coconut meringues this time). One of her co-workers made “knock-off” Red Lobster garlic cheese biscuits. Of course, the biscuits she made contained gluten, so I couldn’t eat them. (And, to be honest, I have only eaten at Red Lobster once in my lifetime and I didn’t have any of their cheese biscuits at the time.) But, she had copies of the recipe (from allrecipes.com) that she handed out to anyone interested. I had to take one.

Today, when I decided on soup for dinner, I converted the biscuit recipe to gluten free and in no time at all the heavenly aroma of fresh biscuits was filling the kitchen.
These biscuits are wonderful. They are drop biscuits, so they are quite easy to make. The toughest part is cutting the butter in to the flour mix, which I don’t find difficult … it’s actually rather therapeutic, but Melissa’s tip on freezing butter and then grating it is excellent. Unfortunately, I didn’t remember that trick until after I was actually doing my fork and butter knife routine. I’ll have to try it next time.  I used my usual gluten-free flour mix for this gluten-free version, which is three parts Asian white rice flour and two parts cornstarch (read more in Notes section). I prefer making occasional baked goods with this flour mix because I don’t do well with a lot of gluten-free grains like sorghum and buckwheat, but feel free to use your favorite gluten-free flour mix in this recipe.

Cheese Biscuits 024-2

Garlic Cheese Biscuits
(Click here for a print version of this recipe.)

1 ¾ cups gluten-free flour mix
1 tsp xanthan gum
½ tsp salt
½ tsp baking powder
5 tbsp butter
1 cup milk
1 cup shredded cheddar cheese (I used a Mexican cheese blend that I already had open that contained mild cheddar, Monterey Jack, Queso Quesadilla, Asadero; therefore, it was a bit milder.)

Topping

2 tbsp butter, melted
1 clove garlic, minced

Preheat oven to 450 degrees Fahrenheit.

In a large bowl, sift together flour, salt, and baking powder. Cut in butter until mixture has pea-sized flour-coated butter pieces throughout.

Make a well in the center of the mixture. Add the milk and cheese to the well and stir to combine.Cheese Biscuits 005

Drop batter by spoonfuls onto a greased baking sheet or a baking sheet lined with parchment paper. (Note: The original recipe called for ungreased baking sheets, but the biscuits stuck to the pan a little.

Bake in preheated oven for 12 to 15 minutes until lightly browned. Keep an eye on them though. Mine were cooking pretty quickly. I actually turned the oven down to 350 degrees the last couple of minutes, but this just might be my oven.

While biscuits are baking, melt butter and mix with minced garlic. I did do this part, but ended up using less than is even shown above (and I had cut that amount in half already). As I was getting out some seasoned salt for soup, a couple of containers tumbled onto my bowl of butter and garlic and broke it in two. What didn’t spill all over the counter, I spooned in equal portions onto the biscuits.

Makes about 16 biscuits (about 2 inches in diameter).

Adapted from allrecipes.com

Shirley’s Additional Notes: The original directions called for brushing the butter and garlic mix on the biscuits, but that’s a bit of a pain to me and I don’t want anything else to wash. Spooning the butter-garlic mixture over the hot biscuits worked just fine. Actually, next time I will probably just skip that step and add some minced garlic right to the biscuit mixture.  The biscuits are plenty buttery on their own.  The gluten-free flour mix I make consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like glass jars or Tupperware). I realize this gluten-free flour mix is nutritionally not the best, but again I have issues with many of the healthier options like buckwheat, sorghum, Montina, etc. But, feel free to try your favorite gluten-free flour mix. If you’re not gluten free (yet), you can substitute your favorite all-purpose flour and omit the xanthan gum.

Make some soup so you will have a good excuse to make these biscuits. They are the perfect accompaniment to soup. Of course, I can’t imagine what they wouldn’t go well with. Oh my gosh, I can use two biscuits like a sandwich and make bacon egg cheese biscuits for breakfast tomorrow! Sunday morning is looking fine.

Shirley
Not just gf, but gfe!

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Comments

57 Responses to “Garlic Cheese Biscuits (Gluten Free)”

  1. Lauren on December 13th, 2009 1:39 am

    Haha! Of course – isn’t that the best when they adore the recipe, then start nitpicking just so it can be perfect! They look great and sound wonderful =D.

    I didn’t know you couldn’t do some of those whole grains. Sorghum (along with millet) are some of my favourites. What do they do to you? Or do they just not work quite with your system? Anyways, I love the sound of these biscuits. Especially with some soup =D.

    Reply
    • Shirley on December 13th, 2009 9:35 pm

      Hi Lauren–Well, you know as long as someone else is providing you baked goods, you can request all kinds of adjustments. It’s funny because if I critique Mr. GFE on something in his AR (area of responsibility), he’ll always ask, “Do you want to do it?” Maybe I should start saying that. Not a chance … although I do have a photo of him wearing one of my aprons and rolling out cookie dough. He’s quite good with a rolling pin. ;-)

      The answer to your question on the effects of those grains is the big D. (It’s the most recognized symptom of celiac/gluten intolerance if you don’t recognize my euphemism.)

      I bet you could make a great version of these biscuits, Lauren! I definitely want to use sharp cheddar next time. Thanks,

      Shirley

      Reply
      • Lauren on December 13th, 2009 10:20 pm

        Of course! When I made pasta, my dad got all critical about how it should be thinner, etc. But when I asked if it as better than the store-bought stuff, he said they weren’t comparable and mine was way better. I guess they just want it to be perfect ;D.

        I see. I’m sorry about that. Thats never been one of my major symptoms – I had endless stomach aches instead.

        I’ll keep that in mind! They sound wonderful =D.

        Reply
        • Shirley on December 13th, 2009 10:39 pm

          LOL How can anyone criticize homemade pasta? They think they are being helpful. ;-)

          When I was your age (and actually as far back as I remember), I had the stomach aches and terrible cramps. (I even wrote about that in my very first post, Waiting.) Now that I think about it though, the big D didn’t start until my college days. So perhaps you dodged that particular bullet … and, of course, so many more now by being gluten free. Children who have endless stomach aches should definitely be checked for celiac/gluten issues. I know of many kids who have stomach aches and their parents never get any answers from their pediatricians.

          Shirley

          Reply
  2. Katrina (gluten free gidget) on December 13th, 2009 10:16 am

    Typical! They always complain until they try it! hahahaha

    Reply
    • Shirley on December 13th, 2009 9:37 pm

      Katrina–The are spoiled rotten, aren’t they? ;-)

      Thanks for commenting!

      Shirley

      Reply
  3. Kim on December 13th, 2009 10:45 am

    You had me a biscuit! YUM!!

    Reply
    • Shirley on December 13th, 2009 9:38 pm

      Kim–I think you are just trying to think about anything other than cookies at the moment! LOL Hope those bad gingerbread boys turned out well. :-)

      Shirley

      Reply
  4. Pam on December 13th, 2009 11:49 am

    Look SO amazingly good! Wholly Yum!

    Bee Happy!

    Reply
    • Shirley on December 13th, 2009 9:39 pm

      Hi Pam–They are divine when fresh out of the oven! :-) And, so terrific with soup. I do always want some type of cracker or bread with soup, even though I don’t miss it otherwise. ;-)

      Thanks!

      Shirley

      Reply
  5. Iris on December 13th, 2009 12:00 pm

    What a cute post! These look SO delicious! I’ve been watching a lot of sappy Christmas movies too. :)

    Reply
    • Shirley on December 13th, 2009 9:42 pm

      Hi Iris–Thank you! It was too funny a conversation not to share. Yes, they are good.

      Ah, another one who gets sucked into watching sappy Christmas movies. I’m watching one right now … multitasking, you know? ;-)

      Shirley

      Reply
  6. Ellen on December 13th, 2009 3:21 pm

    I am RUNNING into the kitchen and making these. But I’m gonna make them with my combo of gluten free flours AND vegan cheese. Will let you know how they come out. Thank you!!!! They look fab!

    Ellen
    http://www.Iamglutenfree.blogspot.com

    Reply
    • Shirley on December 13th, 2009 9:43 pm

      Hi Ellen–Okay, I have to know … did they work? If so, we must share with others who are vegan and have been dying for a good biscuit. I’m wondering if you used some type of oil instead of the butter …

      Thanks so much!

      Shirley

      Reply
  7. glutenfreeforgood on December 13th, 2009 5:14 pm

    I’m glad I got the electronic tip-off that you had linked to me. :-) Thanks, Shirley! I appreciate that.

    But more than anything, I’m glad I didn’t miss this recipe. I’ve been too busy lately to do my typical blog-surfing and I know I’ve missed out on some fun posts around the GF blogosphere. But, but — I was just thinking I needed to make some biscuits to go with my leftover soup from last night. I rarely ever make biscuits, but I thought I could stretch the tail-end of the soup if I added a side of biscuits. And here you are with the perfect recipe! They do sound good. Love the garlic butter topping.

    Melissa
    xo

    Reply
    • Shirley on December 13th, 2009 9:46 pm

      Hey Melissa–I had to think back to the post where you shared that tip. Strained my brain a bit (LOL), but it was worth it. :-) Gonna try that method the next time I make them. I might make them for our support group meeting on Tuesday. My group loves when I make any bread-type recipes.

      Can’t wait to see how these worked out for you and how you modified the recipe! You’re right … having a little side of biscuits does extend the soup life. ;-)

      Thanks! Hugs,
      Shirley

      Reply
  8. H.Peter on December 13th, 2009 5:18 pm

    These biscuits look delectable!

    I say that if you are Celiac, throw all nutrional advise overboard when it comes to “whole” anything. Enjoy what you can eat, use as much butter, cream and chocolate as you want.

    HA! Take that, non Celiacs…

    Reply
    • Shirley on December 13th, 2009 9:51 pm

      H. Peter–Thanks! And, LOL … you are a bit incorrigible, do you know that? :-) I’m all for whole foods, but sometimes you do have to have a somewhat decadent treat. As part of a family that runs a gluten-free bakery, I would expect you to promote butter, cream, and chocolate. ;-) All very tasty stuff and I know from your posts that you love it all!

      Shirley

      Reply
  9. Marilyn on December 13th, 2009 10:24 pm

    I agree with H. Peter!!!!!!!! Maybe I’ll get better about nutrition after I get used to being able to eat at all!

    The Hubster has decided to give up gluten because he’s noticed he feels better & his knees don’t hurt any more. He doesn’t know he’s been mostly gluten free since May! Thanks Shirley – your recipes have been a huge help.

    Reply
    • Shirley on December 13th, 2009 10:31 pm

      Hi Marilyn–LOL … I hear you. It is a transitional thing. Admittedly, I’m still making it myself. Tonight I’m making a raw fruit and nut pie … I would never have thought that several years ago. But, I know it will be delicious. :-)

      You’ve been easing him into it, Marilyn. ;-) The terrible knees were one of my serious problems. I didn’t want to go up and down stairs even. About 3 months after going gluten free, I realized that I was running up and down the stairs and, of course, with no pain. Thinking back to my gluten days and all the issues I had, it still amazes me what being gluten free has done for me!

      Thanks, Marilyn. I’m so glad that my recipes are helping. I bet you’re even looking at recipes and figuring out if they are gfe or how to make them gfe now on your own. :-)

      Shirley

      Reply
  10. Emily on December 13th, 2009 10:46 pm

    Hi Shirley,
    I saw your post this morning, and had a dinner planned with friends this evening. Chili was the main course, and I was going to make your cornbread recipe, but since I had all the ingredients for these biscuits, I switched. So fabulous! The 6 women I had over ate every single one and raved about how delicious they were. And of course I didn’t bother mentioning that they are entirely gluten-free.

    Thanks!

    Reply
    • Shirley on December 13th, 2009 10:53 pm

      Hi Emily–It looks like this is your first time commenting … welcome to gfe! Wow, what a great review–thank you! :-) Yes, I am sure they are great with chili. Nope, no need to tell anyone they are gluten free unless they need to eat gf, too. (The cornbread would have been great, too, of course, and it doesn’t taste gluten free either.) I’m so glad you had that lovely dinner with your girlfriends and this recipe helped make it a successful event. I bet they thought you were an awesome hostess making fresh-baked biscuits! ;-)

      Thanks so much for taking the time to let me and the gfe readers know about your success!

      Shirley

      Reply
  11. Kay Guest on December 13th, 2009 11:06 pm

    These garlic drop biscuits look really good and I DO want to try to make them! One thing though… I have read that SOME shredded cheese blends MAY have flour in them (I think to keep them from clumping). Have you heard or read this before? Once again, the biscuits look great and I thank you for sharing it!

    Reply
    • Shirley on December 13th, 2009 11:17 pm

      Hi Kay–So many myths persist regarding foods being gluten free. Perhaps that was true at one time. But per the Food Allergen Labeling and Consumer Protection Act that went into effect Jan. 2006, wheat MUST be shown on the label. (It was passed in 2004, but time was given to the manufacturers to make the changes.) Therefore, IF a manufacturer EVER used flour in such a way, wheat would be shown either in the listing of ingredients or in an allergen statement such as CONTAINS: WHEAT, MILK … Your biggest concern on pre-shredded cheese these days would be the ones with added seasonings. Again though, wheat will be shown on the label. Does that make sense?

      I use a couple of preshredded cheeses occasionally. More often I just shred my own from a block of cheddar, but that’s because a block of cheese is usually less expensive and keeps longer.

      Hope that helps! Just read the labels and make some of these biscuits. :-)

      Shirley

      Reply
      • Kay Guest on December 14th, 2009 6:39 pm

        I take your point about any labeling MUST list any allergens such as wheat… and don’t worry, I hardly EVER buy any preshredded cheese-too expensive! I really was just asking for anyone else reading this recipe.(I would insert a smiley face here if I knew how.) “Just read the labels and make some of these biscuits.” This made me chuckle and I plan to do so this evening! Thanks again!

        Reply
        • Shirley on December 14th, 2009 11:11 pm

          BTW, all you have to do to get a smiley face is type in a colon, hyphen, and right paren … just like you’d do in an email to a friend. It will be magically converted into a smiley face. :-)

          Shirley

          Reply
  12. Ali on December 14th, 2009 2:12 am

    I don’t think I’ve ever eaten a cheese biscuit before. How could that be?

    I bet they are amazing!

    Tom did the same thing to me years ago when I made a batch of my vegan, whole grain cinnamon rolls (pre-gluten free) – we were dating at the time and in college working on our nutrition degrees. He said he didn’t like cinnamon rolls and probably wouldn’t have any (looking at them rising in the pan). When they came out of the oven (all 3 pans), he decided to try one and then one more…..and soon he had eaten the whole pan!!

    So much for the idea of not liking cinnamon rolls, LOL! Loved your story Shirls!

    -Ali :)

    Reply
    • Shirley on December 14th, 2009 8:04 am

      Hi Ali–That’s because you are a super healthy eater, dear! ;-) These are great for an occasional indulgence though. My group loves the gf cheese biscuits from Whole Foods that one of the members often brings to the meetings, but I don’t think they will mind this version at our meeting tomorrow night.

      Funny story about Tom and your cinnamon rolls! Our “better halves” should just taste and eat instead of talking, huh? Preconceived notions can be so silly and can quickly fall by the wayside with great food and dishes.

      Thanks so much, Ali! :-)

      Shirley

      Reply
  13. Stephanie @ glutenfreebynature.com on December 14th, 2009 12:02 pm

    Shirley

    That conversation is classic ! loved it :)

    you are brilliant – these look absolutely divine. Since we can’t do cheese, I bet they would taste great with something like garlic and chives – YUM !

    Reply
    • Shirley on December 14th, 2009 10:44 pm

      Stephanie–You are too sweet, but thank you! So many recipes can easily be converted to gluten free. You just have to go for it! Success is so sweet … or cheesy, buttery, and garlicky. ;-) Let us know if you try the recipe with garlic and chives … that does sound good!

      Oh, the conversation … yes, I suppose we’ve all had those conversations, haven’t we? LOL Reality blogging. ;-)

      Shirley

      Reply
  14. Kay Guest on December 14th, 2009 10:54 pm

    My husand and I made your biscuits tonight. They are wonderful, marvelous and a sight to behold! It reminded me of that TV commercial..Argo Cornstarch..$1.50…Bob’s Gluten Free Flour..$3.99…Big Block of Kroger Cheese…$4.99…the look on my husband’s face after one bite…priceless! We baked them at 400 degrees and baked them for 20 minutes, turning them over the last 5 minutes in the oven. (I find that sometimes gluten free baked goods will brown more on the bottom so therefore I’m a flipper!) We put some butter and Mrs Dash (garlic blend) on some of them and plan on saving the rest to enjoy as cheese biscuits for breakfast! By the way, my house smells heavenly. Thanks again for sharing this great recipe.

    Reply
    • Shirley on December 14th, 2009 11:09 pm

      Hi Kay–I think you have a future in gfe advertising! :-) Too clever and cute! I’m so tickled that you and your husband were so pleased with this recipe. I really appreciate you sharing your modifications, too. I know others will as well. I’m making these biscuits again tomorrow night and I’ll make your changes. I did think 450 degrees was a bit too hot, so I like the idea of lowering the oven temp and extending the baking time. And, flipping … yes, that makes sense, too. Might just have to make your adjustments and add you to the recipe credits!

      You know … all I did was conver this recipe to gluten free. That’s the gfe approach and the best thing is that we all can use it! Thanks so much for reporting back and in such a delightful manner, Kay. Happy biscuits to you and your husband! ;-)

      Shirley

      Reply
      • Kay Guest on December 15th, 2009 11:38 am

        Shirley- Thank you for your sweet response! Also, I might mention that my oven is fairly HOT, so maybe on a normal oven it would be closer to 425 degrees? We have only had this oven for just one year and we find that we can’t bake in it the same way we did our old one. When I make this again, I hope to use your same combination of rice flour and corn starch… I was out of rice flour! I have other questions and things I would like to say… is it okay to email you or are you bombarded by questions from people like me? Please let me know… I promise I’m not a stalker. :-) (There, I tried for the smiley face, let’s see if it happens!)

        Reply
        • Shirley on December 16th, 2009 8:14 am

          Hi, Kay–Sorry for the delayed response. Catching up with comments this morning after meeting last night. ;-) I ended up doing a combination baking the biscuits last night. The first batch I had on 450 degrees and then I turned them down to 425 when I saw some smoke coming out of the oven vent. LOL (They were fine though.) The second batch I cooked on 425 degrees the whole time and longer. I sort of liked the crispiness of the first batch better, but both were very good. My support group members were being kind and making sure everybody got at least one. :-)

          Please feel free to email me! That’s why I have my email address there. If I don’t respond immediately, it’s not because I think you are a stalker ;-) … more likely it’s because I’m tied up with something else or you’ve asked me a hard question and I’m off researching it. LOL Helping others is why I set up my blog/site, so you are helping me do what I want to do!

          Bravo! You created a smilie face! I’m fond of smilies and winkies. ;-)

          Shirley

          Reply
  15. Yadi on December 14th, 2009 11:35 pm

    I just made these today with dinner (because I made beef stew for dinner). Oh my goodness!!! I love them. I am so bookmarking this recipe! Thanks so much! Just thought I would let you know which flours I used since I used different ones. I used 1 cup of brown rice flour, 1/4 cup of cornstarch, 1/4 cup of tapioca flour, 1/4 cup of potato starch. They turned out great!

    Reply
    • Shirley on December 15th, 2009 12:42 am

      Hi Yadi–Thanks so much for sharing your success—YIPPEEEE!—and your flour mix. I know that will be helpful to others who don’t use the same mix I do. Did you use the same oven temperature and baking time? Just asking because Kay commented and she reduced the temp to 400 and baked hers for 20 minutes (and flipped them towards the end).

      Beef stew with garlic cheese biscuits sounds like a wonderful meal! Thanks again for sharing. I know others will appreciate the feedback as much as I do. :-)

      Shirley

      Reply
  16. Amy @ SS&GF on December 14th, 2009 11:48 pm

    Biscuits are my hubby’s favorite…he gets so excited when I make them. He loves cheese, too. Sometimes I throw in chives or parsley and top with a little Maldon Sea Salt – it gives great flavor and texture without being overly salty. :) I love your drop biscuits – easier than rolling them out!

    Reply
    • Shirley on December 15th, 2009 12:47 am

      Hi Amy–Yes, many men love biscuits from the “get go.” Interestingly enough, Mr. GFE’s never been a big bread man. Although he does like his sandwiches, he’s not interested in rolls with every meal. Your ingredient additions sound perfect! I’ve never used Maldon Sea Salt. Now I want to try some! Drop biscuits are amazingly easy.

      BTW, I checked back at the Organic Vanilla Bean Company today and beans were back in stock. I ordered 20 beans for $11 plus $3 shipping. That is phenomenal! They shipped immediately, too. I can’t wait to get them. I will be forever indebted to you for telling me about them. Seriously.

      Thanks!
      Shirley

      Reply
  17. Yadi on December 15th, 2009 12:48 am

    Shirley:

    I actually used the exact oven temp you had originally (450) for approximately the same time. I made mine really thick though, so that may have been why it was fine at that temp and time.

    Reply
    • Shirley on December 15th, 2009 11:34 pm

      Hi Yadi–Thanks for letting us know. I made my biscuits larger and thicker tonight and started them at 450 for about 5 minues, but then turned the oven down to 425. My oven tends to run a little hot. Anyway, the group LOVED them tonight. Many of them will be making their own from now on. :-)

      Thanks again!
      Shirley

      Reply
  18. Tanya on December 15th, 2009 10:57 am

    Shirley,
    First I would like to say that I, somewhat sadistically, enjoy hearing of other’s kitchen mishaps. It’s not just me! Thank you! Second, I can’t wait to try this recipe. The last GF biscuits I made were OK but did not disappear like my other baked goods. That alone says it all. Thank you for your wonderful contributions to the gluten free community.

    Reply
    • Shirley on December 15th, 2009 11:43 pm

      Hi Tanya–Looks like this is your first time posting … welcome to gfe! I think appreciating hearing about others’ mishaps in the kitchen is just human nature. We want to know we’re not alone in that regard. ;-) I think that’s true of any baking/cooking though.

      I hope you have success with these biscuits! Please report back either way. And, finally, thanks every so much for your generous words! :-)

      Shirley

      Reply
  19. Alta on December 15th, 2009 11:19 am

    Shirley, these look great! I love biscuits, and these are a simpler recipe than the one I’ve been using.

    Reply
    • Shirley on December 15th, 2009 11:48 pm

      Hi Alta–Hope you try them and they work out for you! I’m finding they are pretty adaptable by the reports from other readers on baking them at diffferent temperatures, using different flours, etc. Tonight my dough was more liquid than usual (maybe I measured wrong while talking … not sure), but I added a little more flour and then a little more milk and they still came out wonderfully. I was so happy and so were my support group members. ;-)

      Shirley

      Reply
  20. carol on December 15th, 2009 2:06 pm

    I made these biscuits for dinner last night. They were fantastic. This is hte first time I’ve made something gluten free. I had so much fun and they tasted as good a regular bread. At first my hubby didn’t belive that they were gluten free. Thanks for all you do and keep up the great work! :)

    Reply
    • Shirley on December 16th, 2009 10:17 am

      Carol–I read your comment last night and it made me so happy! That is the way that gluten-free food should taste!! Yes! Forgive all my explanation points! LOL Thanks so much for sharing your success with all of us. I hope you’ll find many more recipes here that will pleasantly surprise your husband. ;-)

      Thank you for the kind words. I do truly appreciate them.

      Shirley

      Reply
  21. Linda on December 16th, 2009 8:17 pm

    I love cheesy biscuits. Yours look great. Thanks for linking them.

    Reply
    • Shirley on December 17th, 2009 7:50 am

      Hi Linda–I’m always happy to participate in What can I eat that’s gluten free? Love the variety of recipes there each week. And, your focaccia bread is awesome! We’re both in a bread mood … must be the winter/comfort food thing. ;-)

      Thanks!

      Shirley

      Reply
  22. Diana on December 18th, 2009 7:42 pm

    So funny – forever I’ve looked at a recipe and said well I guess I need to go to the store if I want to make this…now that I can’t have gluten – it’s like Oh ya I have all that (including the cheese) LOL. Thank you for sharing….this will be an after dinner snack – 1 of my son’s wants to make them for me.

    Reply
    • Shirley on December 18th, 2009 9:29 pm

      Hi Diana–It looks like you’re new to gfe–welcome! Glad you have all the ingredients for these biscuits. I love that your son wants to make them for you! Hope you’ll report back on what you both think! :-)

      Thanks,

      Shirley

      Reply
  23. Yadi on December 27th, 2009 5:52 pm

    Just wanted to let you know that I adapted this recipe to make buttermilk biscuits too!!!! Thanks again for posting this. I put up my adaptations to this recipe on my blog on this page:
    http://theglutenfreediary.blogspot.com/2009/12/buttermilk-biscuits.html

    I made sure to link your post to the cheese biscuits. If this is not ok, let me know and I will take my post down. Thanks again for an awesome recipe! We love it!

    Reply
    • Shirley on December 29th, 2009 7:30 pm

      Hi, Yadi–I’m tickled pink that you were able to take that recipe and make buttermilk biscuits—way cool! Thanks for linking up! No worries at all … adapt and spread the word; that’s my thinking. We are all in this to make our own gluten-free lives easier as well as spread the word to others. :-)

      Thanks so much!

      Shirley

      Reply
  24. Heather on January 18th, 2010 6:24 pm

    That’s cute, thanks for the back story! My husband definitely loves biscuits. I’ve always been a fan of biscuits too. We came up with a great gf biscuit recipe that we all like.

    Reply
    • Shirley on January 18th, 2010 9:52 pm

      Hi, Heather!–Thanks. :-) I’m eating late and it’s the casserole that I topped with the biscuit recipe. Sooo good. I’ll have to check out Life, Gluten Free for your favorite biscuit recipe. This one is a winner, but I’d like to experiment some more. I’m thinking Mr. GFE will be a little more excited the next time I make biscuits. LOL

      Shirley

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