Gluten-Free Mexican Cheese Biscuits

Published: March 19, 2018 | By: Kristina Stosek

Prep Time 10 Minutes

Difficulty Easy

Cook Time 20 Minutes

Average Rating: 5 | Rated By: 3 users

Enjoy these easy to make gluten-free Mexican biscuits for breakfast, snack or with your favourite soup. The scrumptious tender cheese rolls are lightly flavoured with cumin and garlic, a little bacon and spiced with jalapeño peppers. When it comes to making cheese biscuits, it doesn’t get any easier than this recipe

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Ingredients

1 3/4 cup gluten-free baking flour blend

2 tsp. GF baking powder (preferably aluminum-free)

1 tsp. Pure sea salt

1/2 tsp. GF ground cumin

1/2 tsp. GF garlic powder

2 cups grated cheddar cheese

1/4 cup cooked bacon, roughly chopped (about 4 strips) (optional)

2 - 3 jalapeno peppers, deseeded and thinly sliced

1 3/4 cup heavy cream plus some for brushing

1 Tbsp. Apple cider vinegar

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Instructions

Preheat oven to 420 F and line a large baking sheet with parchment paper

In a large bowl mix flour, baking powder, salt cumin and garlic powder

Add cheese, bacon and jalapeño peppers. Stir to combine

In a small bowl whisk together cream and apple cider. Add to dry ingredients and mix until the dough just comes together. Do not over mix

Using a large ice cream scoop or large spoon, dollop the batter onto prepared baking sheet about 1-inch apart and lightly press down. Brush with cream

Bake for 18 - 20 minutes, until the tops are golden. Transfer to a cooling rack to cool

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