Posted 09 June 2012 - 04:40 PM
Follow the recipe on the box of Bisquick Gluten Free Flour for the biscuits.
Add lots of shredded cheddar cheese or cheese blend, McCormick's Garlic Salt and Parsley and some dried Italian herbs. (when you think that you have added enough, add more)
Bake per box directions. Enjoy them or pop several in the freezer for later for a sausage/bacon and egg biscuit - for lunch or work.
They are the best I've had in years.
Gluten Free - August 15, 2004
"Not all who wander are lost" - JRR Tolkien
Posted 09 June 2012 - 05:04 PM
(when you think that you have added enough, add more)
Oh yeah!!! . . . I know how to do this!!
Experience is what you get when you didn't get what you wanted.
Posted 13 December 2012 - 06:57 AM
Posted 13 December 2012 - 02:34 PM
USF, most gluten free recipes call for many eggs. I think it's b/c there is no gluten to hold things together and the eggs act as the binder.
Since groceries are so darn expensive, maybe starting with some fresh flour would be the best thing. That way, you are not going to make things and have to throw it away if in fact the flour did go bad.
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