I am making these as I type this! I love these to take on the road, or on an airplane! They are a party in your mouth! You can do breakfast sausage instead if you prefer.
The unbaked biscuits can be frozen in a single layer, then placed in a resealable plastic bag for up to 1 month. Just thaw before baking.
Prep Time: 15 min
Cook Time: 25 min
1 cup palm shortening
3 teaspoons onion powder
1 teaspoon Salt
1/2 teaspoon pepper
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
10 pieces of bacon, cooked, chopped up and cooled
3 teaspoons xanthan gum
1 cup shredded cheddar cheese or cheddar-style cheese, such as Daiya
3 teaspoons onion powder
1 teaspoon Salt
1/2 teaspoon pepper
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
10 pieces of bacon, cooked, chopped up and cooled
3 teaspoons xanthan gum
1 cup shredded cheddar cheese or cheddar-style cheese, such as Daiya
Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, baking powder and 1 teaspoon salt. Then, add 1 cup palm shortening until coarse crumbs form.After that, add the onion powder, bacon and cheese; stir to coat with the flour mixture. Stir in the non-dairy milk substitute and combine with a wooden spoon or your hands.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.
Hello, if I make these for my son who is allergic to dairy, but not gluten, can I substitute ALL the flours with 2 c. of regular flour (as well as omit the xantham gum)? Thank you for the advice!
ReplyDeleteYes, that should work. It should be a thick dough (biscuit like) before you bake it. I would try subbing straight up like that. If the dough is too dry (crumbly) you can add a little more non-dairy milk, and if it is too wet (sticky) you can add a little more flour. I hope that helps.
ReplyDeleteYes, thank you! Going to give it a go!!
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