Kristi was craving Red Lobster’s Cheddar Bay Biscuits in a major way, and decided to solve her dilemma by baking us a scrumptious experiment. She went on Celiac.com, found and adapted an ingredients list, then further adapted the process for making them. We look forward to using this basic biscuit recipe in a lot of different ways.
Here’s her yummy, flaky findings!
Cheesy Biscuits
1/3 cup shortening
1/2 cup potato starch
3/4 cup cornstarch
1 3/4 tsp xanthan gum
1 tbsp baking soda
1 tbsp sugar
3/4 cup milk
1/2 tsp salt
1/2 cup shredded cheese
1/4 cup softened butter1. Preheat oven to 375 degrees.
2. Mix all the dry ingredients together.
3. Cut in the shortening and butter (see note below).
4. Add in cheese and milk.
5. Fold the dough out onto a heavily cornstarched surface (it’s a very sticky dough) and cut out rounds with a glass or biscuit cutter.
6. Bake for 12-15 minutes.*”Cutting in the fat” is a technique that makes biscuits flaky by controlling the amount of the fat’s surface area that comes into contact with the flour. Fats that soften, like butter, should be cold for this technique; temperature matters less with vegetable shortening. Using a pastry cutter or two knives, cut the fat into small pieces and mix it into your dry ingredients. You want a consistency something like corn meal. Mixing the fat too fine will make the biscuits tougher.
Makes approximately 12 biscuits.
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