RECIPES

CASSAVA FLOUR

CHEDDAR GARLIC BISCUITS

By Toni Flynn

(Bacon is optional)
(Red Lobster Copycat Biscuits)

INGREDIENTS

For the biscuits:

2 cups minus 1 tablespoon Cassava flour

2 1/4 teaspoons baking powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cubed

1 1/3 cups sharp cheddar cheese, shredded

3/4 cup buttermilk, very cold (can substitute 2/4 cup milk w/ 1 teaspoon vinegar)

For the butter:

3 tablespoons (43 grams) unsalted butter, melted

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

DIRECTIONS

1) Preheat the oven to 425°F.

2) In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Use a pastry blender to cut the butter into the flour mixture until the butter forms pea-sized crumbs. Mix in the cheese. Add the buttermilk and stir until just combined. Do not overmix. (Optional: Add ¼ cup bacon bits).

3) Drop the dough by scant 1/4-cup portions onto the prepared baking sheet. Bake until golden brown, about 16 to 17 minutes. Makes about 12 biscuits.

4) While the biscuits are baking, combine the melted butter, parsley, and garlic powder. Brush the biscuits with the garlic butter and serve warm.

5) If you want to store the biscuits, don’t brush with butter. Store in a Tupperware and reheat in a 350 degree oven and brush with the garlic butter.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.