Buttery Sourdough Gluten Free Cheese Biscuits
Similar in taste to Pão de Queijo, these cheesy biscuits are sure to satisfy. Enjoy as a snack, breakfast, or with a meal.
Equipment
- 1 Baking sheet
- parchment paper
Ingredients
- 1 cup gluten-free sourdough starter unfed, discard
- ⅓ cup salted butter, softened or vegan or dairy free butter, gf
- 2 tbsp milk whole milk or almond milk
- 1 cup parmesan cheese or 1/2 cup parmesan, plus 1/2 cup cheddar cheese or white cheddar finely grated
- 3 teaspoons baking powder, gf
- ½ cup plus 3 tbsp Bob's Red Mill Tapioca Flour, gf
- 2 tbsp Bob's Red Mill Organic Brown Rice Flour. gf or Otto's Naturals Cassava Flour, gf for a grain free version
Instructions
- Preheat the oven to 425 degrees.
- In a bowl, add the sourdough starter, butter, cheese, and milk.
- Mix the dry ingredients together in another bowl. Add the dry ingredients to the wet and stir or use your hands to combine thoroughly. Knead several times. Refrigerate the dough for about 30 minutes.
- Scoop 6 at a time onto a parchment lined baking sheet. *see note. Bake for 20-24 minutes until golden on the bottoms and tops.*optional: brush milk across the tops before baking. Add a teaspoon more of grated cheese to the top of each. Add black pepper if desired.
- Remove and let sit for a few minutes before enjoying. Store remaining cooled biscuits in a sealed container. Reheat in a 375℉ oven for 3-5 minutes.
Notes
I've tweaked this recipe slightly to give these a bit more of a Pão de Queijo flare. They are delicious both ways, though. The original recipe if you prefer is an even more buttery flatter biscuit.
It has a few differences listed below for the original flatter biscuit:
- use 1/2 cup salted butter, softened instead of 1/3 cup for revised
- use 1/2 cup Bob's Red Mill Tapioca Flour, gf, plus 2 tbsp, instead of 1/2 plus 3 tbsp, for revised
- omit 2 tbsp Bob's Red Mill Organic Brown Rice Flour, gf
- use 2 teaspoons baking powder, gf instead of 3 teaspoons for revised