Sunday 28 July 2013

GLUTEN FREE PROVO/MOZZA/GOUDA/PARMA CHEESE BISCUITS.

Cheese Biscuits

Cheese bread, cheese buns, cheese sticks, basically any cheese/bread combo is always amazing.  Yes, this may have something to do with my cheese obsession, but mostly I think it's just because both bread and cheese and awesome.  Everyone loves them both, right?  So put them together and it's like an ultimate power couple.  They throw the best parties.  They have the best relationship.  They always bring you to the coolest events.  And they make the best gluten free cheese biscuits.

Cheese Biscuits

I'm not going to say that these taste just like a non-gluten-free biscuit, because they don't.  Let's face it, gluten free food will never, ever, taste just like the real thing.  But hey, when the top of a biscuit is covered in golden crispy melted cheese, I'm not going to complain.

Cheese Biscuits

That's what makes these biscuits for me.  I used a blend of mozzarella, provolone, gouda, and parmesan, which is a kick ass cheese blend.  The provolone and gouda are strong, and make a statement, and the mozzarella is stretchy in the best possible cheesy way.  It makes for a powerful quatro of cheese in every bite.

Cheese Biscuits

Provo/Mozza/Gouda/Parma Cheese Biscuits
Adapted from Honey and Brie Recipe
1 1/2 cups all-purpose gluten free flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons very cold butter, cut into small chunks
1/4 cup chopped green onion
1 1/2 cups grated cheese (mix of provolone, mozzarella, gouda, parmesan)
1/2 cup plain 0% greek yogurt
2 tablespoons water

Sift together flour, baking powder, baking soda, and salt.  Use your fingers to mix in the chunks of butter (I freeze them for a few minutes beforehand to make sure they are good and cold) until it becomes pea sized chunks.  Mix in the green onion and 1 cup of the grated cheese.  In another bowl, mix together the yogurt and water, and then add to the dough.  Form the dough into a large ball and roll out on a floured surface to be about 1 inch thick.  Make sure your rolling pin is floured as well to avoid a sticky situation (har har).  Cut the dough into squares, and transfer to a baking sheet covered with parchment paper.  Sprinkle to tops with the remaining 1/2 cup of cheese, and place in the freezer.  Preheat the over to 450 degrees.  Once ready, remove the biscuits from the freezer and bake for 15 minutes.

I find these are best when heated up.  Warm them in the oven, toaster, or microwave to reheat, and then enjoy with a bit of butter, or use for an ultra-super-sandwich.  Yum!

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