Some mornings we eat a quick breakfast so that we can get out on the trail, the water, or off to whatever adventure awaits, but other days we like to move a little slower and cook a good breakfast. This biscuit recipe is on the side of King Arthur Gluten Free All-Purpose Baking Mix and with a few minor modifications, it has become one of our all-time favorite breakfasts!
Preheat the oven to 400º.
Combine 2 ¼ c King Arthur Flour Gluten Free All-Purpose Baking Mix, 1 c thick shredded Sargento sharp cheddar cheese, ½ c Hormel bacon pieces, ¼ c sliced green onions, and ½ t garlic powder. I also love to use about 2 T minced garlic chives in place of the green onions when I have them. In a pinch, 1 T dried chives will work.
Pour 1 c half and half over the top and break 2 large eggs into the bowl. Mix everything together until a soft dough forms. Unlike traditional biscuits, don’t worry about over mixing, the more you mix, the better the flour will absorb the liquid.
Spoon heaps of dough onto a baking sheet sprayed with cooking spray to make 6-8 biscuits. Pat each biscuit down until it’s about 1 inch thick. If they are too thick, they do not bake as well in the center.
Bake in the oven for 15-18 minutes until golden brown and let cool 10 minutes. Serve warm with butter. When baking any gluten free item, the cook time is often longer than flour counterparts. You cannot always rely on the visual appearance because they may not brown as you would expect, and the center will seem too wet if you use a toothpick to test it. This is why the cooling time is really important with any gluten free baked goods. This setting time allows the biscuit to get crunchy on the outside and lets the starches set in the center giving a texture more like a traditional flour biscuit.
We love these the next day with a scrambled egg in the middle as a sandwich.
Here is the original recipe from King Arthur and our modifications are in the recipe below.
Preheat oven to 400º
Combine all ingredients in a mixing bowl and mix into a soft dough.
Spoon dough onto a baking sheet sprayed with cooking spray. Pat dough into rounds about an inch thick.
Bake 15-18 minutes until golden brown and let cool 10 minutes before serving.