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Gluten-Free Mexican Cheese Biscuits

Published: March 19, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 20 Minutes
Gluten-Free Mexican Cheese Biscuits
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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

    • 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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