Everything tastes better with garlic butter. Amirite?!
I’m finally able to find the Bisquick Gluten Free locally. I don’t usually rely on mixes or flour blends but I decided to give the Bisquick Gluten Free a try. Overall I have to say it was pretty decent for quick recipes that you want to throw together – like these copycat biscuits.
Something to note though, I really don’t think it measures cup-for-cup straight across like the regular Bisquick does. I tried following the biscuit recipe I have been using for years with this stuff and I ended up having to add a ton more liquid to the mix – resulting in a TON more biscuits the first time testing it.
The ingredients for Bisquick Gluten Free seem pretty straight-forward – rice flour, sugar, leavening (baking soda, baking powder), potato starch, salt and xanthan gum – and I’m sure I could throw those ingredients together at home and make it work just fine, but I just haven’t yet. I’ll add that to my long to-do list.
Ummm, so Steve said he didn’t get to eat the biscuit you left for him yesterday after work, and his sister took the lunch he had made for today, so ummm …
Yes, I’ll make Steve some more biscuits.
The only thing I really want to make with the Bisquick Gluten Free is a gluten-free and vegan copycat recipe for Cheddar Bay Biscuits from Red Lobster. I really don’t care about anything else biscuity other than these. Okay, maybe dumplings would be good too.
This batch will make up 6 rather large biscuits. For Levi and I, that’s more than enough for a nice accompaniment to soup or stew or salad or anything. Yeah, they’re that good. For Levi and Steve, well let’s just say that I doubled the batch and had one to myself. I guess they were a hit.
One 454 g size box will make up 2 1/2 batches of this biscuit recipe. That is to say, it contains about 2 1/2 cups of ‘variety baking mix’ as it’s so aptly described on the box.
The speed that this comes together is unbelievable. It’s basically so easy that it makes no sense to not make these. (That sentence made no sense.) Basically, just go make these because in 3 minutes you’ll have it all together and ready to bake for 18 minutes before drizzling with tasty garlic butter.
Get in my mouth right now biscuits.
- ⅔ cup unsweetened non-dairy milk
- 1 teaspoon lemon juice
- 1 cup Bisquick Gluten Free
- ¼ teaspoon garlic powder
- 2 tablespoons vegan margarine
- ½ cup Daiya cheddar shreds
- 3 tablespoons vegan margarine
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Spray parchment paper with non-stick spray.
- Combine non-dairy milk and lemon juice in a measuring cup or small bowl.
- Place Bisquick Gluten Free mix and first amount of garlic powder into a medium bowl. Add first amount of vegan margarine to the bowl and cut into the flour until only a few small pea-sized pieces remain.
- Add Daiya cheddar shreds.
- Add in the non-dairy milk mixture a bit at a time, stirring to combine.
- Drop the batter by tablespoonfuls into six equal portions on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray, to help brown.
- Bake in preheated oven for 18-20 minutes until the bottoms are lightly browned.
- Meanwhile, microwave the second amount of vegan margarine in a small bowl. Add second amount of garlic powder and dried parsley. Brush tops of biscuits with the melted garlic butter mixture.
- Serve warm.
Hey Steve, can you even tell these are gluten-free and vegan?
They are? Does that mean they’re healthy?
Steve is one of our employees, Levi’s right-hand guy. He’s also a regular guinea pig who gets to test out all kinds of random baked goodies I come up with. The above conversation happens a lot.
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