Cheesy biscuits are a holiday favourite for my family. Traditionally, they are made with MacLaren Imperial Cheese; however, I have not been able to find it in the states, and I think it may not be FODMAP friendly. So I played around with the recipe a bit and used regular sharp cheddar cheese. They turned out tasting just like the originals! They stand up to freezing very well for several weeks if packed in an air tight container, so you can make them now for your Christmas parties and family get togethers.
Gluten-free Cheesy Biscuits
- 1 cup all-purpose gluten-free flour
- 1 cup aged sharp cheddar cheese finely shredded
- 1/2 cup unsalted butter
- 2 tsp Worcestershire sauce
- 1.5 tsp salt
- 1/4 tsp red pepper flakes
- 1 cup puffed rice gluten-free, no palm products (oil or sugar)
Preheat oven to 350°F
Combine all ingredients, except for butter, with paddle attachment on stand mixer. Once combined, with mixer running, cut in the cold butter in dime-sized pieces, then continue to mix until it pulls together into a dough.
Lightly flour your work surface, then turn out the dough. Form into balls (about 10 grams each) before flattening with the heal of your hand and imprinting with a fork. Or you can cut into festive shapes.
Place on parchment-lined baking sheet and bake for roughly 13 minutes, or until lightly browned.
Cool thoroughly before serving. These store well in the freezer in an air-tight container for several weeks.