Sunday, January 22, 2012


Here is the easy recipe for cheddar cheese muffins made from Bisquick's gluten free mix.
Here is how my version differed from the one on the Bisquick site.
1) I made 22 biscuits, not 10 as recommended. Yikes!! Those 10 must have been HUGE.
2) I did not use a half cup of cheese, but 3/4 cup. I put the extra on the tops of the biscuits.
3) I did not glaze with butter and garlic powder. Cheese topping, I felt, was plenty of fat!
4) I did not use butter in the dough, I used Earth Balance Soy-Free spread.
Here is what I would do differently next time:
1) I would reduce the garlic powder in the dough to 1/8 tsp.
2) I would increase the cheese to 1 cup inside the dough and 1/4 cup for topping.
I froze most of these after the first round of snacking. They are just too much of a temptation. Planning to microwave them one or two at a time for future use.

But if you want a biscuit recipe that is not all white rice flour, and using egg whites instead of whole eggs, and thereby lower in fat even when you add the cheese, try this:

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