Recipe: Cheese Garlic Biscuits with Garlic Butter; Gluten-Free, Nut-Free

YUMMMMM - Cheese Garlic Biscuits with Garlic Butter

This past weekend, I was thinking, "Hmm, I want something biscuit-y and yummy and a little different for Sunday breakfast…" These beauties hit the spot.

Oohh breakfast with eggs and Canadian bacon. 

I lightly adapted the Betty Crocker's recipe to use with gluten-free Bisquick and it worked really well. I might add double cheese next time or use a sharper cheese but otherwise super yum. The garlic butter on top totally makes it over-the-top yup!

NB: This recipe contains eggs, milk and butter. And GF Bisquick may contain soy.

Here is a picture of the ingredients of my box GF Bisquick as of March 2018.

GF Bisquick as of March 2018

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Recipe: Cheese Garlic Biscuits with Garlic Butter; Gluten-Free, Nut-Free
Lightly adapted from Betty Crocker 

Biscuit batter
2 cups Bisquick Gluten Free mix
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne
1/3 cup firm Horizon organic butter 
2/3 cup Lactaid 2% milk 
1/2 cup shredded Cabot Monterey Jack cheese (2 oz)
3 large organic eggs 

Garlic-Butter Topping
2T butter, melted
1/4 teaspoon garlic powder


Heat oven to 425°F. In medium bowl, combine Bisquick mix and spices. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms. 

Sticky dough ready for sheet pan

Drop dough by spoonfuls onto sheet pan covered in aluminum.

Bake 15 mins or until light golden brown and smelling cheese-y and garlic. 

In a bowl, you can let butter/garlic powder sit on top of the warm oven and it will melt. Mix 2 T butter and ¼ garlic powder; brush on warm biscuits before removing from sheet pan. Serve warm.