You remember those yummy biscuits they serve at Red Lobster? You know the ones that tasted so yummy you could make a meal out of just those, well I found a good gluten free recipe that tastes very close to the real deal. Try them at home and let me know your thoughts.
2 cups Gluten Free Bisquick
5 tablespoons cold diced unsalted butter
1 1/2 cups shredded cheddar jack cheese
2/3 cup heavy cream
4 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 teaspoon Old bay seasoning
1/2 teaspoon dried parsley
Preheat oven to 400° F. First step is the wet ingredients for the biscuits. Mix eggs and heavy cream together, stirring until eggs are broken and everything is well blended. In a separate bowl add your 2 cups of Gluten Free Bisquick and add in cold butter using a pastry cutter or I used a large fork. Blend together until you have a coarse crumbly mixture and the butter is not visible. Add cheese into the dry mixture then add your wet ingredients until a soft dough forms.
Now make the seasoned butter which makes these taste so much like the Red Lobster version. In a new bowl blend melted butter, Old Bay seasoning, garlic powder and parsley, set aside to use later.
Drop the biscuits onto a cookie sheet and round the edges I used a regular spoon. Bake for about 12 minutes then take the biscuits out and brush on a thick layer of the seasoned butter then bake for an additional 3 to 5 minutes. Biscuits should be a light golden brown color. This made about 22 biscuits. These are best served immediately but also delicious the next day.
I made this butter slightly salty shortbread cookies over the weekend and I was really pleased with how they turned out. The key to making these cookies stay really pretty is chilling the dough before rolling it out and chilling the cookies for a few minutes before baking them in the oven. You could add finely chopped pecans, lemon zest, finely ground lavender or a host of other flavorings to this dough so be creative.
- 5 1/3 ounces (1 1/3 cups) white rice flour
- 2.5 ounces (1/2 cup) sweet rice flour
- 2 ounces (1/2 cup) cornstarch
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum (this prevents the cookies from spreading)
- 7 ounces (14 tablespoons) butter, softened
- 5 1/4 ounces (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk or log shape. Wrap dough in plastic wrap and chill for 30 minutes. Once chilled use a rolling pin to roll dough out, about 1/4-inch thick. Make sure you measure this. I though I had rolled it out to this thickness, but when comparing it to a ruler my dough was 1/8 inch thick. Cut using a cookie cutter dusted with flour and place cookies on prepared baking sheet, about two inches apart. Chill cut cookies for 5-10 minutes before baking. Bake until cookies are lightly golden brown on the edges and aromatic, about 20-25 minutes.
There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake. This cake is gluten free, but you’d never know it. This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful. My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more. Enjoy!
- 2 cups sugar
- 4 eggs
- 1 1/2 cups vegetable or canola oil
- 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped nuts
- 3 cups freshly grated carrots
- 8 tablespoons unsalted butter
- 6 ounces cream cheese
- 2 teaspoons vanilla extract
- 5 cups gluten-free powdered sugar
Preheat oven to 350° F
Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
- Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
- In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
- Stir in grated carrots and nuts. Pour the batter into prepared pans.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
- While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
- When cake is cool frost all over.
You have got to try these biscuits! They are flaky, buttery and no one would know they are gluten-free. I saw this recipe at Gluten Free on a Shoestring and had to try them out. I was not disappointed and this will be my go-to biscuit recipe from now on. You can modify this recipe by adding various cheeses, diced ham, scallions, etc.
2 1/4 c gluten-free all purpose flour (I used Bob’s Red Mill)
1 tsp xanthan gum
1 T baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 c extra-sharp cheddar cheese
2 T bacon grease (chilled and chopped – I just poured in some cooled bacon grease and it worked fine)
6 T unsalted butter diced and chilled
1 large egg, kept cold
1 c buttermilk (or use 1 c milk and stir in 1 T white wine vinegar to get the same effect)
- Preheat oven to 425F and line a rimmed baking sheet with parchment paper or a silicone baking sheet. In a large bowl, combined flour, xanthan gum, baking powder, baking soda and salt. Whisk to combine and then set aside. In a small bowl combine grated cheese and 1 T of flour mixture. Toss to combine. Add bacon grease and diced butter to large bowl of dry ingredients and cut in fat using a pastry blender until it resembles small peas. Add grated cheese mixture and mix to combine. Add egg and buttermilk and whisk with a fork to distribute egg. Mix everything with a spoon until dough comes together and then wrap in plastic wrap. You can chill in the freezer for 15-20 minutes or in the refrigerator for at least 20 minutes or overnight if you prefer. Remove chilled dough and flatten into a disc. Dust counter and rolling pin with additional flour. Dust dough with small amount of flour if it appears sticky. Roll out to 1-inch thickness and cut using a biscuit cutter. Gather up scaps and reroll. Place biscuits one inch apart on baking sheet and bake for 15 minutes until golden brown.
Anyone that has ever visited the supermarket and looked at the price of xanthum gum, any gluten-free flour or other gluten-free products knows that going without gluten costs a great deal more money then buying products loaded with gluten. Many of the baked goods out there don’t taste very good so I end of baking myself which requires so many more ingredients. Buying all of these gluten-free products and ingredients put a big dent in my wallet.
A few months ago my brother shared with me some tips to save loads of money on a lot of the other products I buy at the grocery and/or drug store and the savings have been HUGE! I have been able to get shampoo, razors, body wash and many other items completely for FREE! That is right…..FREE! You do have to take some time to coupon and review the sales ads each week for the grocery and drug stores, but to me the time is totally worth the hundreds of dollars I have saved thus far. Now, don’t worry…..we are not some of those obsessive extreme couponers that you see on TV, but if I can get some of my health and beauty products for free….why not? I’m also saving so much money on some of the other grocery products I buy….as long as I’m not too loyal to any particular brand.
My brother got tired of answering the same questions over and over to folks who were asking him how to do it so he put everything in a little book if you are interested. He saves 90% or more on his grocery bill, but he is a master at it. I’m still working up to that level. To get more info visit save92.com.
Just to get you started try visiting the following websites hip2save.com or southernsavers.com. Southernsavers lists the grocery and drug store ads for the week and pairs them with the coupons out there so you can get the best deals. Hip to Save will tell you all the best freebies and deals for the day.
Check them out and start saving that moolah!