Gluten-Free Cheddar Biscuits -- only a solid month later!

You may begin to notice that I have a minor addiction to trolling Betty Crocker's website for Gluten-Free Bisquick recipes. Why do this when there are thousands of completely delicious recipes that have been perfectly developed by seasoned gluten-free chefs? I'll tell you why...two reasons: Bisquick is cheap (especially with the boxtops4education.com coupons!) and it is quick. I'd love to spend 2-3 hours preparing a meal for my fiance and I after work (honestly - that was a sarcasm-free statement!) but I just don't have the energy after a day of wrangling preschoolers...those are my weekend meals.

That said, this recipe is an awesome quick and easy side dish that can fill that carb craving so many of us gluten-free eaters have. I don't know about you all, but sometimes I just need something different from my standard rice/potato side and these are great. Also, cheddar! Awesomeeeee (Not to mention this is Gluten-Free in Vermont - hellloooooo delicious cheddar!). These are like a gluten-free version of those tasty Red Lobster biscuits. So here it goes. Thanks, Betty Crocker. Here's the original if you would like.

Ingredients - Biscuits:
- 2 cups of Gluten-Free Bisquick
- 1/4 teaspoon garlic powder
- 1/4 cup of firm butter (We're not talking super-duper firm here though...be careful!)
- 2/3 cup milk
- 1/2 shredded cheddar cheese
- 3 eggs

Ingredients - Garlic Butter Topping:
- 1/4 cup melted butter
- 1/4 teaspoon of garlic powder

Now let's roll:

1. Preheat oven to 425
2. Combine Bisquick mix and garlic powder.
3. Cut in butter with dry ingredients. You can do this with a pastry cutter if you have one. I don't. I used a fork. You want this to look awkward and lumpy but well-blended.
4. Stir in the cheese, milk and eggs until you are left with a biscuity-like dough.
5. Spoon rounded spoonfuls of dough onto an ungreased cookie sheet. Betty Crocker said 10, but I got more like 14 so go crazy :)
6. Bake 8-10 minutes until light golden brown.
7. Mix together melted butter and garlic powder. Brush ontop of biscuits.
8. Serve them.

Ta-da! Delish!

Gluten-Free Bisquick™ Hearty Chicken Pot Pie

Chicken Pot Pie...a winter dinner winner for sure! I had a lonely box of gluten-free Bisquick that I bought when I had a coupon but had yet to use so I checked out Betty Crocker's website for a recipe. I found this awesome recipe there and I'll be posting it here as well for convenience, reflecting some very minor changes I made in the veggie department. This was awesome and honestly, I would never have known it was gluten-free if I hadn't made it myself! My only thought would be for the next run, I would like to add a little more seasoning and maybe double the topping (I like lots of biscuits). This makes about 6 servings.

(make me, I am soooo tasty!)

Pot Pie Ingredients:
- 2 Tbsp butter
- 1 medium onion, diced
- 1/2 can (~8 oz) of peas
- 1/2 can (~8oz) of corn
- 1 diced celery stalk
- 2 diced, cooked boneless, skinless chicken breasts
- 2 1/2 cups of chicken broth (check your label and make sure it is gluten-free!)
- 1 tsp salt
- 1/2 tsp dried thyme
- 3/4 cup milk
- 3 Tbsp cornstarch

Topping Ingredients:
- 3/4 cup of Gluten-Free Bisquick
- 1/2 cup milk
- 1 egg
- 2 Tbsp melted butter
- Dried parsley flakes (to sprinkle on top)

1. Preheat oven to 350.
2. In 3 quart saucepan, melt 2 Tbsp butter.
3. Add onion and cook until tender.
4. Add chicken broth, chicken, veggies, salt and thyme.
5. Heat to a boil. In separate bowl, whisk together corn starch and milk until smooth.
6. Add cornstarch mixture and bring to boil.
7. Pour mixture into ungreased casserole dish (the deeper the better!)
8. Combine topping ingredients and stir until blended. Drop by spoonful across the top of pot pie filling in casserole.
9. Sprinkle with parsley.
10. Bake for 25-30 minutes (I baked this around 30 minutes)
11. Enjoy it! Mmmmmmm.

Thanks, Betty Crocker, for a solid gluten-free product. Check out their website for more fabulous gluten-free recipes.