Sometime around the great sweet potato biscuit quest, I came across Carrie of Ginger Lemon Girl’s recipe for a gluten-free cheddar garlic biscuit that promised to replicate the famed gluten treat, Red Lobster Restaurant biscuits. Needless to say, I was intrigued and bookmarked the recipe (and Carrie) for a future Adopt-a-gluten-free-Blogger event.
Something happened this month, and I’m not quite sure what it was- but somehow, I posted the notice for our event around the 15th, and then when I looked up from life-graduate school projects, prenatal doctor’s appointments, and life with my DH- it was March already, and I had very nearly missed the deadline for my very own event! I had a project due that following Thursday that required every waking moment, and so- guiltily- I extended the deadline for our event to today.
Friday I was supposed to make my biscuits, but we got a little caught up in the excitement of the day, because on Friday we found out (thanks to our 20 week ultrasound) what gender we’re having. Stay tuned, because we’ll post about it soon- after we tell the FIL and MIL. So, this morning I got up- ran straight to the kitchen- and fixed myself up some rich, cheesy biscuits a la Carrie.
Assessment: From trying to make my own biscuit recipe from scratch I know just how hard it is to do, and I was impressed by Carrie’s master mix very much. Unfortunately I was forced to make a few adjustments- for example, I used buttermilk powder instead of plain milk powder. I also don’t use oat flour so I used her suggestion of millet flour for the mix. And, I use spectrum organic shortening rather than butter-flavored crisco, so that may have changed things a bit. Even so, the recipe came together nicely and rose beautifully in the oven. I did use her suggested garlic butter basting technique (although hesitantly, because garlic hasn’t agreed with my pregnant lady taste buds) and the full amount of cheese suggested. My cheese was white, organic sharp cheddar so didn’t have the same vibrant color as Carrie’s cheddar, but I bet it tasted just as good! The biscuits were light, rich, and cheesy just as promised.
I should have known- for a good biscuit recipe, you go to a good southern cook- and Carrie is a real boon to the gluten-free community with her cozy, down-home comfort food recipes. She even gives WW points for those decadent southern (or wannabe girls like me) watching their waistline.
I enjoyed the biscuits, and one of the best things about them is I think they could be easily tweaked to suit someone’s individual taste buds. Just for the record- I do think Carrie’s original suggestion of plain powdered milk is probably a better idea than using powdered buttermilk for this recipe like I did. (The buttermilk somehow clashed slightly with the cheese and garlic- or maybe it is just my weird-o preg taste buds). Next time I think I’d try making plain biscuits, sans cheese, Or try this recipe again and either skip the garlic or sub it with onion powder. (Onions like me better than garlic these days). I might also try a little parsley as well… hmmm!
This recipe is one of the things I love about Adopt-a-gluten-free Blogger. I’ve tried Carrie’s recipes before (a cranberry holiday treat) but have been so busy I haven’t been trying many lately. Thanks to this event, but most of all thanks to Carrie I discovered a brand new, delicious, and thoughtful gluten-free recipe to play with that otherwise might have languished in my “favorites” folder for ages.
If you haven’t explored this gluten-free southern girl’s repertoire, you need to! I’ll see you over there…
Just for fun, here’s my current favorite GF biscuit recipe, using Pamela’s mix: