Ingredients
- 2 cups GF All-purpose Flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder, divided
- 1 stick (8 tbs) cold butter, divided
- 1 cup cold whole/2%/almond milk
- 1 1/2 tablespoons rice bran oil
- 2 tablespoons water
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon dried parsley flakes, divided
Preparation
Step 1
1) Preheat oven to 425°F. use a cookie sheet and lightly spray surface.
2) In a large bowl, combine flour, baking powder, and 1 1/2 teaspoons of the garlic powder. Mix dry ingredients lightly.
3) Cut 6 tablespoons of the butter into small, tablespoon-sized cubes and cut them into the dry ingredients until well-incorporated. When a crumbly mixture is achieved, stir in the cold milk and water.
4) Fold the shredded cheddar cheese, oil, and half of the parsley into the mixture and lightly mix. Place biscuit dough in large, round dollops on the baking surface. Make each biscuit roughly 1/4 cup in size and position about 1″ or so apart.
5) Bake biscuits for 15 minutes or until one feels mostly firm to the touch or flecks of tan have begun to dot the surface of the dough.
6) While biscuits are baking, sprinkle remaining garlic powder and parsley over the remaining 2 tablespoons of butter and heat until melted.
7) As soon as the hot biscuits come out of the oven, brush the tops with butter/parsley mixture. Serve immediately.
8) Refrigerate any leftover biscuits up to 3 days in an airtight zipper bag. Microwave cold biscuits to soften them up again. They reheat amazingly!