My favorite thing to eat for breakfast are biscuits; it’s a southern thang. I especially love bacon gravy…and so does my butt. This can be a problem. Lately, I have been missing some of my comfort foods, and Baby Girl wanted garlic cheddar biscuits. CHALLENGE!!!! Twenty experiments later… I have finally found the proper texture and taste. Now, I will say they are not exactly like the biscuits I make with my ex flour, White Lily, but they are good, and they don’t make my butt big (er) LOL! Get over the stigma of gluten free tasting like cardboard and make these!!!!

Whatcha Need:
1 cup of garbanzo bean/fava bean flour mix
1 tsp. baking powder
1 tsp. sea salt
½ stick of REAL butter (FROZEN)
½ cup full fat sour cream
1 cup cheddar cheese
1 tsp garlic powder
Whatcha do:
Crank up your oven to 425. Place an additional 1 Tbsp. of butter in a pie plate and place in oven to heat pie plate and melt butter while you make biscuits. Dump flour, salt, and baking powder into your food processor, pulse once, and add the frozen butter. Pulse until the butter is fully incorporated. Add shredded cheese, garlic powder, and sour cream pulse until it forms a dough.     biscuit biscuit1

 

Remove hot pie plate and spoon the biscuit dough onto the plate. Flatten slightly

biscuit2 and bake for 12-15 minutes or until tops are golden brown.

biscuit3

GREAT Texture!

GREAT Texture!

I forgot to add 1 tbsp of chives to the dough- but they were still good.

Why yes, that IS canned butter!

Why yes, that IS canned butter!