Gluten Free Friday: Bacon Cheddar Biscuits

To continue our theme of biscuit variations, this week I tried out bacon cheddar biscuits.  I think these might have been and even bigger hit than the sausage with hubby (I think I prefer the sausage myself–hard to beat something that tastes like sausage balls).  They certainly disappeared fast enough.  Makes 1 dozen biscuits.

Ingredients:

• 3/4 c. brown rice flour
• 1 c. corn starch
• 1/4 c. sorghum flour
• 1tsp. baking powder
• 1 tsp. salt
•   3/4 tsp. baking soda
• 1 tsp. xanthan gum
• 1/2 stick of butter (chilled in the freezer)
• 3/4 c. buttermilk
• 1/2 c. water
• 1/2  Tbsp. cider vinegar
• 2 Tbsp egg whites
• 5 slices of thick cut bacon, cooked and chopped
• 1 cup shredded smoked cheddar

Directions:

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the cheese and mix well.
5. Add the bacon.
6.  Add the buttermilk, water, vinegar and egg whites to the flour and stir until the dry and liquid ingredients are combined.
7. Spray a couple of muffin tins with cooking spray and scoop the dough in.
8. Cook at 350 degrees for 15-20 minutes or until golden brown.
9. Remove to cool on wire racks.

Printable version.