I just tried making this Land O Lakes gluten-free biscuit recipe and it is a winner! I tested it out to see if it was worthy of an addition to our Thanksgiving menu since my Mom and I can’t eat the usual rolls we’ve had in the past. My husband agreed that this would make a fine Thanksgiving bread item. I used parmesan cheese this time, but for Thanksgiving I’ll try it with the Asiago instead.
1 c water
1/2 c unsalted butter
1/2 tsp garlic salt
4 large eggs
1 1/2 c shredded parmesan or asiago cheese (divided)
1/2 finely chopped red pepper
1 1/2 t finely chopped fresh basil or 1 1/2 tsp dried basil (I used the dried variety)
Heat oven to 400F and line some baking sheets with parchment paper. Place water and butter in a 2 quart saucepan and cook over medium high heat until mixture boils. Let boil for 6-8 minutes and then reduce heat to low. Stir in flour and garlic salt vigorously with a whisk until mixture leaves sides of pan and forms a ball. Remove your pan from the heat and add eggs one at a time whisking well after each addition. Mixture should be nice and smooth when you get done. Stir in 1 c of cheese, red pepper and basil. Immediately drop dough by teaspoonfuls on baking sheets. Sprinkle each biscuit with some of the remaining cheese. Bake for about 20 minutes or until golden brown. Serve warm.