GLUTENFREE BUTTERMILK BISQUICK MIX
2 & 1/2 c. rice flour (could be white, brown or half & half)
1 & 2/3 c. potato starch
3 tsp baking powder
2 & 1/2 tsp salt
2 tbs sugar
1/2 c. dry buttermilk powder (in supermarkets over dairy section or baking section)
3 tbs egg replacer powder
1 c. less 1 Tbs shortening.
In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of buttermilk powder.
RESTAURANT-STYLE CHEESE BISCUITS
2 cups GF bisquick mix
3/4 cup shredded cheddar cheese (Submitter used 1 & 1/4 cup today and loved it!, or you could use different cheeses)
1/2 cup water
Combine bisquick mix and cheese (you can do this with a fork). Add water. Bake in a preheated 375° oven for 10 to 12 minutes.
For an extra kick, brush on a butter topping. Use 1/2 cup of melted butter mixed with 1 teaspoon garlic powder, 1 teaspoon parsley flakes, and 1 teaspoon Italian seasoning.