Gluten Free Cheese Biscuits

I have another recipe on here for regular Cheese Biscuits, one that my grandmother used to make for the family. Cheese Biscuits are what dreams are made of in our family – they bring back all kinds of memories.

So, since being diagnosed with Coeliac Disease, and having to go Gluten Free, I thought I’d give it a try by making some.

I used Edmond’s Gluten Free Flour  and felt it really worked well. The “biscuits” cooked quicker than regular flour, so didn’t get that golden glow. Also, they were extremely crunchy. Nothing wrong with that, but sometimes I like mine a little chewy.

500 grams grated cheese (Tasty is best, but I sometimes use Edam)
5 heaped Tablespoons of Gluten Free Flour (I used Edmond’s)
1 teaspoon salt
1/3 cup cold water (may need more depending on consistency of dough)

Preheat your oven to 200 degrees.

In a large bowl, add the grated cheese, flour, salt and water. Mix together until it forms a dough, that can be rolled out. You may need to add more flour / water to get it to the right consistency. However, don’t add too much flour because you’ll lose the cheesy taste.

Split the dough in half and roll out your dough to about a 0.5cm thickness. Cut into “biscuits”, place on a lined tray.

If you want to get your kids involved, let them cut out the biscuits – they really can be any shape!

Bake in the oven for 10-15 minutes or until the Cheese Biscuits are lightly golden. Cook longer for crunchier, and shorter for chewier.

Repeat with the other half of the dough.

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