We’ve passed the year mark of eating gluten free and I feel like I’ve finally got some really good recipes. Not just good substitutes for other foods, but actual, really tasty recipes that I would make even if we weren’t eating gluten free.
One of our family’s recent favorites is my cheese biscuits.
These are so easy to make, we have them all the time.
Ingredients
- 1/2 cup olive oil
- 1/3 cup milk
- 1 teaspoon milk
- 2 cups tapioca flour
- 3 teaspoons garlic – minced
- 2/3 cup grated Romano cheese
- 2 eggs, beaten
Instructions
Pour the olive oil, milk, water and salt and into a saucepan and place on high heat. Bring to a boil and remove from heat.
Ingredients in sauce pan
Stir in the tapioca flour and garlic and set aside for 10 minutes. It will look really lumpy and curdy.
Dry and Lumpy
Stir in the cheese and egg and mix well. It will still be lumpy, but more like cottage cheese at this point.
Smoother Now
Drop the mixture 1/4 cup at a time into a greased muffin tin.
Muffin Tin
Bake at 375 degrees for 20 minutes or until the tops are golden brown. These taste best eaten hot right from the oven, so I always time mine to be ready with the rest of the meal. Enjoy!
Linking up with Tasty Tuesday!
