Before I was diagnosed with severe gluten intolerance my husband loved to go to Red Lobster. I'm not really a huge fan. I don't like fish. I could always count on enjoying one menu item though. The biscuits. When I was pregnant we would go to Red Lobster JUST so I could eat those biscuits. They are delicious. If you have never had them, I'm sorry, because if you're reading my blog you probably can't just go grab some. But don't worry, you too can enjoy some pretty darn close cheesy garlicy goodness.
I have a new addiction. It's called pinterest. It's an addiction that is sweeping the blogger community and this past week it struck with it's gluteny recipe rearing head. One of my friends posted a recipe for copycat Red Lobster bread. Just when I thought that I had gotten over the cravings I see this gorgeous looking cheese bread pop up on my computer. So I looked at the recipe. I read about the process. I pouted. I thought about making something. I changed my mind. Then today I decided I needed those biscuits. So I whipped out my scale and just went for it. Sooooo tasty.
(This was a lazy quick recipe so I have not converted anything to grams yet, I will next time I make it.)
12oz Sweet Rice Flour
1 Tbsp Baking Powder
1/4 tsp Cayenne Pepper
1/8 tsp Black Pepper
1 tsp Garlic Salt
4 oz Cheddar Cheese (The copycat recipe calls for little cubes, I used shredded)
3 Tbsp Ground Flax (binds everything together like xanthan gum, but healthier!)
1 1/4c Milk
3/4c Sour Cream
4 Tbsp Butter
1 Egg Beaten
Preheat your oven to 350
Stir your flax meal into your milk, allow it to rest and gel some.
Combine your sweet rice flour, cornstarch, baking powder, cayenne, black pepper, and garlic salt. You know the drill! (Whisk until the dry ingredients become one)
Add your cheese to your flour mix and fold it in until it is completely coated.
Combine your flax/milk mixture, sour cream, melted butter, and egg in a separate bowl. Whisk until fully incorporated.
Make a well in the middle of your dry ingredients and pour your wet ingredients in. Then combine with a spoon or spatula.
Drop biscuit size portions onto a parchment lined sheet pan
Top with a little more garlic salt (optional)
Bake for 25 minutes.
Let cool for 10 minutes then enjoy. Beware you can't eat just one of these!