Someone at Jules Gluten Free sent me a five pound bag of flour a while back. I’ve made several different things with the great flour blend, including this amazing pumpkin bread. Also, I’ve made brunch cake, fried onions, fried chicken fingers, pie crust and crab bisque. Everything turned out exceptionally well except the pie crust. I’m not sure if I did something wrong but the pie crust was the only thing that didn’t turn out spectacularly.
When I saw Shirley’s recipe on Gluten-Free Easily, for garlic cheddar biscuits, I knew I had to try them with the flour from Jules. As we are not big chain restaurant lovers, we rarely went to Red Lobster when I ate gluten. The few times we did go the only thing of note there to me were the awesome garlic cheddar biscuits. Yesterday was my four year anniversary of being gluten-free. What better way to celebrate the anniversary than with garlic cheese biscuits? We had Roasted Red Pepper soup with chicken for dinner and a salad. The soup mix from Frontier Soups was delicious but the clear star of the meal was the biscuits, made from Shirley’s recipe.
I can’t thank Shirley enough for posting this excellent recipe. I was actually out of xanthan gum and was concerned that the biscuits would not work, but I took my chances and everything turned out fine. I added an extra tablespoon of cornstarch to the dry ingredients. This does not take the place of xanthan gum but Shirley’s flour mixture has a lot of cornstarch in it so I didn’t think it could hurt. Since I used the Jules flour, there was less cornstarch in my mix. The biscuits mixed up fairly easy with a sturdy bamboo spoon. Per Shirley’s recipe notes, I planned to incorporate some of the minced garlic I used into the batter itself. However, I completely forgot so I just brushed the butter and garlic mixture on the hot biscuits when they came out of the oven. Oh, just the smell alone is killer!
My plan was to make only half a batch of biscuits, but I decided it would be a good experiment to freeze some of them for later. Some gluten-free things do great when frozen and thawed and some are inedible. When I know how these turn out I’ll comment below. So, these incredible biscuits from Shirley tasted pretty much like I remember the ones from Red Lobster tasting, though admittedly it’s been probably five years since I’ve had those. My tastes are not really calibrated for gluten foods these days. Either way the biscuits were perfectly fluffy, flavorful and simply perfect tasting! Score another win for Jules Gluten-Free Flour.
It’s a good thing that I didn’t make half a batch since the gluten eater in the house had EIGHT of these biscuits. He also said they were better than the ones at Red Lobster. Now I’m very excited to try the Jules flour for buttermilk biscuits! Jules flour is available in some stores and can be purchased directly from the company. I bought a 15 cup snap top storage container at Target to keep the flour fresh. It’s been stored in that container in the pantry for about eight weeks and it’s still perfectly fine. Red Lobster impressed us, so if you feel confident enough to try another chain restaurant, the Restaurant Guide lists 120 national and regional chains with gluten-free options.
Special thanks to Shirley from Gluten-Free Easily for this excellent recipe. Your biscuits really made this a special gluten-free anniversary!