Garlic Cheddar Cheese Biscuits

Yum! I have only had Red Lobster's cheddar biscuits once and now that I have allergies I probably won't taste them again. For that reason I won't try to compare these to them or say they taste like them but will instead just say they taste pretty awesome! Even Oliver was reaching across the table last night to steal these off my plate!

Garlic Cheddar Cheese Biscuits

Yield 28 biscuits

1/2 cup potato starch

1/2 cup tapioca starch

1/4 cup millet flour

3/4 cup corn flour

1 cup brown rice flour

1 tablespoon xanthan gum

1/2 tablespoon salt

1/2 tablespoon garlic powder

1/2 tablespoon Italian seasoning

2 1/4 teaspoons or 1 packet yeast

3/4 cup warm water

1 heaping tablespoon Ener-G egg replacer mixed with 1/4 cup water (equivalent to 2 eggs)

1 teaspoon agave nectar

1/2 cup coconut oil

1/2 cup cooked well mashed potatoes

3/4 cup Daiya cheddar cheese style shreds

Directions: Preheat the oven to 375 degrees. In a small bowl, mix together Ener-G egg replacer and water and set aside. Place potato starch, tapioca starch, millet flour, corn flour, rice flour, xanthan gum, salt, garlic powder, and Italian seasoning in a bowl and mix well. Set aside. In a large mixing bowl, place warm water, agave nectar and yeast and mix well. Let sit for 2 minutes. Add the dry mixture, melted coconut oil, mashed potatoes, egg replacer mixture, and Daiya cheddar cheese. Mix well until a dough is formed that is only slightly sticky to the touch. Form balls of dough, approximately 2 inches in diameter, and place them on a cookie sheet. Bake at 375 degrees for 30 minutes. Serve warm or cool on a wire rack. To reheat, microwave for 20-30 seconds immediately prior to serving.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.