You might be surprised to see a recipe with cheddar in the title.
Normally I don’t eat cheddar cheese. You know that. I’ve been avoiding cow dairy for 4+ years now. So, what gives?
Well for me, not eating cheddar is kind of a sin since I grew up in Vermont, which is arguably one of the cheddar capitals of the world (we’ll fight Wisconsin for that title any day). But when you’re sensitive to dairy, you don’t have much choice, right?
Over two years ago, I started experimenting with goat and sheep cheeses. To my surprise, my stomach was okay. It didn’t fight back with the traditional symptoms I had been used to experiencing with other milk and cheese.
While I don’t eat dairy every day, or even every week, I do enjoy some goat or sheep cheese here and there. But I stick with just the cheese. I’ve tried goat and sheep yogurt as well as milk, and those do not sit well with me.
It seems that it’s only the cheese my body will accept. Which I’m totally okay with. It’s hard to say no to cheese.
But what does this have to do with cheddar? Cheddar is made with cow’s milk.
Yes, that’s what I thought too until I started to browse the cheese shelves at my local cheese store and came to discover that goat cheddar actually exists! It’s a sharp cheddar cheese, that’s shreddable and melts, that’s made from goat milk.
Seriously, it’s been a life saver.
Again, while I don’t use it all the time, I have loved having the luxury of being able to make cheese pizza, or a creamy quinoa mac and cheese and now these cheddar quinoa biscuits.
Cheddar biscuits have always been a favorite of mine, especially when served with chili (have you tried my quinoa version?!). And these biscuits are every bit as delicious as I remember them to be. And I have thoroughly enjoyed eating them.
I’ve used them for sandwiches. I’ve dipped them in soup. I’ve eaten them warm with jam. I’ve toasted them and spread them with goat cheese – just like you see in the pictures today. And I’ve used them in a recipe that’s coming to the site next week, which I think you’re going to absolutely love!
In addition to these quinoa biscuits being gluten-free, they’re also egg-free and cow’s milk-free. They use a blend of gluten-free flours, goat cheddar and almond milk. And I promise they are just divine!
Cheddar Quinoa Biscuits
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon guar gum
- 1 cup shredded cheddar cheese I used goat
- 1/2 cup milk of choice
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside.
- Whisk together dry ingredients in a large mixing bowl.
- Add cheddar and mix until evenly combined.
- Pour milk into bowl and mix together with a fork until dough begins to come together.
- Dump contents of bowl onto baking sheet and form into a large disk using wet hands.
- Either cut into triangles or cut into rounds using a glass or biscuit cutter. If making rounds, reshape dough after cuts, until no dough remains.
- Bake on center rack for 15 - 16 minutes, until golden brown.
- Remove, let cool for 5 minutes, then serve.
Nutrition
I am not much for posting comments, but I feel in this case, I really should. Being a southern girl born into a family of hearty biscuit eaters, big, tender, melt-in-your-mouth biscuits are a real love of mine. But after having to change to a gluten-free diet and trying many of the pathetic mix options available, I simply gave up, feeling as though biscuits were just not to be part of my life anymore. However, your email this morning piqued my interest immediately, and I had a sudden hope that I may yet find that satisfying alternative. And I have at last. I made some for dinner tonight! I just want to say that you outdid yourself – they are fantastic, every bit as light and tender as you described them. This is ONE recipe I’m filing for frequent, future use. Thanks, Alyssa!=)
I also rarely post comments. I have been following you for over a year now, and I think this is the first thing I have made in 2014 (due to laziness). These are delicious. I am going to eat them all and get fat now. I blame you for making DELICIOUS biscuits recipe #fat#noregrets
Hi Alyssa, can I replace the brown rice flour for more of the other 2? or maybe for buckwheat flour? I am not concern about eating gluten free, but I’m more concern about eating low gi. thank you!
Oh, Alyssa. You outdid yourself with these biscuits. I made these to go along with a hybrid quinoa chili recipe (I used part your recipe and part another) and WOW. Wow. Wow. wow. wow. That’s all I can say.
Now you know I am jumping for joy………. Good vegan cheese dip and lots of hummus, let us not forget whizzed up red peppers, then ooh yes…. Salsa. Oh yes I forsee a very happy xmas buffet….didn’t know I could predict the future did you?
I cant have cheese of any kind. What can I use?
You might try the Daiya Cheese. It’s dairy free. It took a little getting used to the taste difference, but I did and then I didn’t really care for regular cheese anymore.
Thank you for sharing!
Alyssa, I love your blog, I have the quinoa sloppy joe in the slow cooker now! I have 15mo old twins and i’m trying to incorporate more quinoa into their diet. I would love to bake these biscuits to go with the sloppy joe, and I was wondering if i could use whole wheat pastry flour instead of the brown rice and almond flour since i don’t have these on hand? What would you recommed to use instead of guar gum? Thank you!