Last Monday, I wanted to make some biscuits to accompany a lentil soup I was defrosting, so I created a variation on my biscuits. I'm also experimenting with using less grains in my recipes, so I tried using garbanzo bean flour with good results.
Herbed Cheesy Biscuits
2/3 cup liquid (I used half rice milk, half water)
1/3 cup soy-free margarine or oil
2 eggs or egg replacer
1 teaspoon xanthan gum
2 ½ teaspoons gluten-free baking powder
About 2 tablespoons dried parsley (big surprise, I didn't measure)
1/2 tablespoon onion powder
1 tablespoon nutritional yeast
3/4 teaspoon salt
1 cup garbanzo bean flour
1/2 cup brown rice flour
1/3 cup potato starch flour
1/6 cup tapioca starch (just use the 1/3 cup measure and only fill it halfway)
About 1/4-1/2 cup Daiya gluten-free dairy-free soy-free cheese (or use regular cheese)
I do this trick: Put the 2/3 cup liquid in a glass measuring cup, and add chunks of margarine until it gets to the 1 cup point. Dump into the mixing bowl and add 2 eggs or egg replacer, and all the other ingredients except cheese and flour/starch. Beat with electric mixer. Then add flour. Beat again. Take out your beaters, and add cheese, mixing in with rubber spatula.
Use a greased 1/4 cup measure to drop dough by the cupful on a slightly greased cookie sheet (makes about 9-12). Bake at 400F for about 12-15 minutes.
These were very good and I've made them again since last Monday :)