Gluten Free Allergy Friendly Herb and “Cheese” Drop Biscuits
Ingredients:
- 1 1/4 cups Bob’s Red Mill Gluten Free Biscuit and Baking Mix
- 1/2 T. minced garlic
- 1/2 T. xylitol (or sugar)
- 1 tsp. thyme
- 1/2 tsp. rosemary
- 1/8 tsp. salt
- 1/4 cup chilled dairy free soy free shortening (or regular shortening)
- 1/2 cup water
- 1/2 cup Daiya cheddar like shreds (or regular cheese)
Directions:
- Preheat oven to 375 degrees F.
- In a bowl combine the first 6 ingredients.
- Add chilled shortening and use a pastry cutter to cut the shortening into the biscuit mix.
- Cut until pea size crumbles form.
- Add water and Daiya and mix until all dry ingredients are mixed in.
- Drop by spoonfuls onto a parchment paper lined cookie sheet.
- Bake for 18 minutes. Best served warm.
