This is one of my favorite recipes and it’s gluten free!
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Whisk flour, baking powder, salt, 1 teaspoon parsley, onion powder, and 1/2 teaspoon garlic powder together in a bowl. Add milk and vegetable oil; stir until smooth. Mix in Cheddar cheese until dough is combined. Roll dough into 2-inch balls and place 2-inches apart on prepared baking sheet.
Bake in the preheated oven until golden brown, 10 to 12 minutes.
Stir 1/4 cup parsley, melted butter, and 1/2 teaspoon garlic powder together in a bowl. Brush butter mixture onto hot biscuits; let biscuits cool 10 to 15 minutes.
Per Serving: 186 calories; protein 4.6g; carbohydrates 18g; fat 11.6g; cholesterol 13.9mg; sodium 343mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.