[pinit] Are you a planner? I’m not, really. I mean, I have long-range goals and I pack a ton into a day (3 kids = no choice). But I don’t … more
[pinit] Are you a planner? I’m not, really. I mean, I have long-range goals and I pack a ton into a day (3 kids = no choice). But I don’t have an editorial calendar for this blog, and I’m old enough not to feel bad about it. This is Thanksgiving Week, and you don’t have to be too much of a planner to have that planned out already (right?). Except … I don’t. I mean, I’ve made turkey gravy already (recipe tomorrow!), and cranberry sauce. I have the turkey I plan to make (it’s not a whole big bird – more about that tomorrow). But most of that is because everyone else tends to plan, and then things get sold out.
At this point, I’ve got a ton of gluten free bread dough rising in the refrigerator, but *ahem* I always have that. And I suspect I’ll be making some sort of stuffing. But even if you’re a planner extraordinaire, may I suggest adding these Gluten Free Cheddar Bay Biscuits to the menu? Make the dough tonight, then freeze the rounds and bake from frozen right before the Big Meal. We have made plenty of gluten free biscuits before here on the blog, but still I get asked a lot for Cheddar Bay Biscuits.
You know, the kind that Red Lobster serves? They’re crazy cheddar-cheesy, and garlicky and honestly they go amazingly well with the tangy-sweetness of Thanksgiving cranberry sauce.
The dough comes together very easily, but it is very heavy on the cheddar cheese. And if you’re a fan of the already-grated cheese packages (which I most certainly am), go for freshly-grated sharp cheddar this time. The packaged grated cheeses are considerably drier than a block of cheese, and it will really change the moisture balance (not for the better).
Even if you’re a total planner and you have your whole gluten free Thanksgiving meal all buttoned up already, consider throwing together these Cheddar Bay copycat biscuits. Or maybe just tuck this one away for another big winter holiday that isn’t too far off either. ;) It’ll go great with all our Christmas cookies.
2 cups (280 g) all-purpose gluten-free flour, plus more for sprinkling
1 teaspoon xanthan gum (omit if your blend already contains it)
7 tablespoons (42 g) nonfat dry milk (blended into a fine powder)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
5 tablespoons (70 g) unsalted butter, roughly chopped and chilled
6 ounces sharp yellow cheddar cheese, grated
8 fluid ounces (1 cup) milk or cream, chilled
2 tablespoons (28 g) unsalted butter, melted and cooled
1/2 teaspoon garlic salt
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, nonfat dry milk, baking powder, baking soda, salt and garlic powder, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the grated cheese, and toss to coat the cheese in the dry ingredients. Create a well in the center of the dry ingredients and add the milk or cream, and mix until the dough begins to come together. If necessary, press it together with floured hands, handling the dough as little as possible. Turn the dough out onto a large piece of plastic wrap, press it into a disk and wrap tightly. Place in the refrigerator for at least 30 minutes and no more than 1 hour.
Once the dough has chilled, unwrap the plastic wrap and place the dough onto a lightly floured piece of unbleached parchment paper. Sprinkle the top of the disk lightly with more flour, and roll it out into a rectangle that is about 1 inch thick. Sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Once more, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough, but this time into a disk about 1 to 1 1/2 inches thick. Using a floured 3 1/2-inch cookie or biscuit cutter, cut out rounds of dough. Place the rounds about 2 inches apart from one another on the prepared baking sheet. Gather and reroll the scraps, and cut out as many more round of dough as possible, as place on the prepared baking sheet. Chill in the freezer until firm (about 10 minutes).
In a small bowl, mix the 2 tablespoons melted butter and the garlic salt. Remove the baking sheet from the freezer, and brush the tops and sides generously with the garlic butter, taking care to ensure that the butter does not pool around the bottom of the biscuits or it will burn. Place the biscuits in the center of the preheated oven. Bake until the biscuits are puffed, very fragrant and lightly golden brown around the edges (about 22 minutes). Remove from the oven and allow the biscuits to cool on the baking sheet until firm (about 10 minutes) before serving.