Updated: Mar 14
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In a large bowl add your gluten free flour, dry milk, xanthan gum, baking soda, salt, garlic powder, parsley and cheese and mix well. I crushed the parsley and cheese between my hands before putting them into the bowl. (see video)
Prepare the baking powder substitute as directed below in ingredients, of, if you can use regular baking powder, add it with all the dry ingredients above. (see video)
Cut in the cold cubed butter until you get medium crumbs. (see video)
Flour a clean, dry surface with tapioca flour and place dough onto it. Knead about 1 minute and then place the ball of dough back into the bowl. Place bowl into refrigerator uncovered for at least 15 minutes to chill the butter again. (see video)
Remove dough from refrigerator. Place onto a clean surface sprinkled with tapioca flour. Shape into a rectangle then fold over. Using your hands, flatten into a rectangular shape. The dough should be about a 1/2 inch thick.
I used my ravioli cutter to cut into biscuits. Place biscuits on a cookie sheet lined with parchment paper. Spray a little olive oil on parchment paper. Be sure the edges of the biscuits are touching.
Refrigerate the biscuits between 15 and 30 minutes after placing on the cookie sheet. This makes the butter cold again.
Spray the tops of biscuits with olive oil then place into a preheated 425 degree oven and bake for 12-15 minutes or until the biscuits are browned. (see video)
When the biscuits are done, serve warm.
2 cups gluten-free flour
tapioca flour for sprinkling
1/2 cup powdered milk
1 teaspoon xanthan gum (my flour has it but I add the extra)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1 tablespoon parsley
1/4 cup three cheese blend - asiago, parmesan and romano
8 tablespoons very cold butter, cubed
1 tablespoon baking powder substitute - 3 teaspoons lemon juice mixed with 3/4 teaspoon baking soda
3/4 cup milk, cold
olive oil for spraying parchment paper and tops of biscuits