Gluten Free Garlic Cheddar Parmesan Biscuits

Easy Gluten Free Biscuits

2 Cups plain yogurt (I tend to use slightly less for our GF flour – about 1/3 Cup less)
1 Egg, beaten
2 Cups GF Flour
2-3 tsp baking powder
3/4 Cup shredded cheddar (We love sharp – stronger flavor to match the garlic)
½ Cup Parmesan cheese
Fresh Garlic, crushed (Can use powder, but not as tasty)
(To make them exactly like that restaurant, add a pinch or two of Old Bay Seasoning)
 
Mix all ingredients together in a bowl (I like to mix the cheddar closer to the end of mixing so it doesn't break up as much). Scoop by spoonfuls onto greased baking sheet (makes 8-12 biscuits, depending on size). Bake at 350 degrees for 8-12 minutes (Mine took longer – they were still gooey in the middle. IDK if it was our elevation or that I used kefir! <3)
 
If you would like, you can brush them with melted butter, or even garlic-butter, when fresh from the oven. I find this makes them crumble more, though. So I just let people dress them at the table. GREAT with soups, salads, gravy, any way you like to eat biscuits. Oh, and yes, even for breakfast with sausage gravy (TURKEY sausage! LOL).
 
Notes:

This is a modification of a basic recipe I have been using for some time. The Basic recipe is just the yogurt, egg, flour and baking powder. It was an easy recipe I found somewhere and can be adapted to make rosemary garlic, Italian spiced, or even Cajun biscuits to go with Southern fried chicken; AND it’s quick.  Use your imagination to create flavors your family will enjoy!
 
Up here on the ridge, I have had to learn to bake differently than in the flat-lands of New Jersey. So I tend to add the baking powder at the very last minute. Which I don’t like!!! I prefer to mix it with the dry ingredients ensuring it is mixed through. Yet if I mix it in early, it tends to go flat – even freshly opened baking powder. I put this in because it might help those of you who are above 3000 feet if you have issues with the recipe.
 
I prefer kefir over yogurt because it has more health benefits. It is also a lot softer, sometimes even runny. So, I find I have to cut back dramatically on this measurement if using it. You may need to adjust a bit, too. I ran out of kefir this week because we were frozen in. So, in a pinch, I used 1/3 block of cream cheese softened, then blended with a little water to make a yogurt consistency. It made them REALLY rich and delicious!!! Oh, I also left out the parmesan because we were out of it, too!
 
These biscuits are wonderful made with a combination of sour cream and yogurt (again, I would use Kefir!), and then mix in some freshly chopped chives and a sprinkle of onion powder. For this, split the yogurt required into 1 Cup Yogurt, 1 Cup sour cream. OH! And cheddar or parmesan also go well with the chives!
 
I find that once I figure out exactly the mixture for our elevation, I can just toss the basic ingredients in a bowl and have fun with them!!! I was thinking, maybe next week, trying something a little different – making them with raspberry jelly filling for breakfast.  For this, I will mix the basic recipe, maybe adding a pinch of sweetness with organic sugar or a touch of honey. Then plop half the normal amount onto the baking pan, make a small indent, fill with some jelly, then top with another plop of dough. Bake as usual. Will let you know how that turns out! 
 
For Gluten Free Flours - I prefer Bob’s Red Mill or King Arthur, but this works with any Cup for Cup GF Flour. These two tend to be most cost effective for me and not as agitating. I am one who is bothered by Xanthan gum and other gums, so when I can, I actually prefer to mix up my own GF flours.

If you try the recipe, make sure to let us know how it turned out! Would love some feedback on our recipes. 

​Shalom!