Our family was thrilled to see that Pamela’s now makes a gluten-free Biscuit and Scone Mix! One of our favorite locally owned companies, their gluten-free brownies, cake and cookie mixes are consistently delicious. In fact they are so good that we make their fudgiest brownie recipe for our daughter’s birthday every year to rave reviews.
Now the drop biscuit recipe straight off the box is pretty yummy, but my cousin Julia has one-upped it, transforming the biscuits from tasty to downright heavenly. Here’s her take:
Gluten-free Garlic Cheese Biscuits
adapted from the Pamela’s Drop Biscuits recipe
Pre-heat oven to 400 degrees Fahrenheit. Add one bag of Pamela’s Biscuit Mix into a stand mixer with a paddle attachment or pastry blender. Mix 8 TBSP well-chilled butter (cut into 1/2″ cubes) into the dry mix until pea-sized crumbs are formed. Add 1 1/4 cups milk and 1 cup grated full-fat Monterrey Jack cheese and stir until just incorporated. Scoop large dallops onto a greased or parchment covered cookie sheet. Bake for 20 minutes until just starting to brown. After removing the biscuits from the oven, brush the tops with a mixture of melted butter and garlic powder. Serve and enjoy!
Watch out, you may find yourself eating the whole batch. Of course, I’m pregnant so I have a great excuse to over-indulge. Ahem.
LOVE that picture and recipe! I was not familiar with this company, but will look for it now, so I can try Julia’s yummy version!!