It’s time to get your holiday recipe lineup together, and these bad boys should absolutely be on the top of your list. Gluten-free, bite-sized, and veggie-filled! A winning combination that will leave EVERYONE at your table satisfied!
Mini Gluten-Free Cheddar Carrot Biscuits
Prep Time: 1 hour
Cook Time: 15-18 minutes
Yield: 12 mini biscuits
1 packet active dry yeast
1/2 Cup warm water
5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)
2 tsp xanthan gum
2 tsp baking soda
2.5 oz shredded carrots (about 2 thin carrots)
1/4 tsp dried oregano
2 oz shredded cheddar cheese
1 Tbs olive oil
1 Tbs sugar
1 tsp salt
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Dissolve yeast into warm water for at least 10 minutes.
In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.
Also using the kitchen scale, measuring and separate the gluten-free flour.
Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.
In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast. Mix well.
Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.
Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.
Preheat oven to 350 degrees.
Let dough rise again for another half hour.
Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.
Place in oven for 15-18 minutes.
Let cool for half hour and enjoy!