These gluten free Cheese Biscuits are tender and have the tang you expect from a biscuit. This same recipe can be used to make plain biscuits, strawberry shortcake, pizza biscuits and more.
In a large bowl add flour, psyllium husk powder, baking powder, sugar, salt and baking soda. Stir with wire whisk until well combined.
Using your fingers rub the butter into the flour mixture until only small pieces of butter remain. Stir in cheese and set aside.
WET INGREDIENTS
In a 2-cup measuring cup or a bowl, combine yogurt, egg, oil and lemon juice. Stir into flour mixture until evenly combined.
Let rest at room temperature for 20-30 minutes to allow flours to absorb liquid.
SHAPE BISCUITS
Preheat oven to 450°F. Line baking sheet with parchment paper.
Using a 3-inch portion scoop or a lightly greased dry measuring cup (⅓ cup) shape dough into biscuits directly onto baking pan.
Alternately, pat dough into a large rectangle or circle and cut as desired. Place close together for soft sides, place 2 inches apart to allow them to brown on the sides.
Bake in preheated oven until browned, 15-18 minutes.
Cool on wire racks for at least 10 minutes before eating.***
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)**Gluten free baking can taste gummy and under done if not allowed to cool long enough for the structure to form. Taste after 10 minutes of cooling and decide if it needs longer.