Sincerely Carolina

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Day Twenty-Three: Gluten-Free with RR Challenge — No-Time-to-Bake-For-Hours Biscuits!

by caroline

Most often, I love to bake or cook because I have a blast experimenting with different flours, flavors, textures and other ingredients. But, sometimes, — and I am sure you'll hear me on this one — it's just nice to whip something easy. Yesterday was one of those days. I was super busy, typing away like a mad woman, when I realized I still needed to whip up something for Day 23 of the Gluten-Free with Rachael Ray Challenge.

You can imagine, then that I was super-excited when I spotted this Rachael Ray recipe for No-Time-for-Breakfast Biscuits. All they required was one simple swap! I was going to try and trade the recipe's call for a baking mix, like Bisquick, with one of my own creations, but then I realized there was a better option for the time-strapped gal or guy — Bisquick Gluten-Free mix!

Easy, peasy! Here are the details:

RR's Ingredients
The G-Spot Used
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 4 strips bacon, chopped
  • (I didn't use bacon because I don't eat it, but you are welcome to add it!)
  • 5 eggs, divided
  • 5 eggs, divided
  • Salt and ground black pepper
  • Salt and ground black pepper
  • 2 1/4 cups baking mix, such as Bisquick
  • 2 1/4 cups gluten-free baking mix, such as Bisquick Gluten-Free
  • 1 cup milk for mix
  • 1 cup milk for mix
  • 1 cups shredded yellow cheddar cheese
  • 1 cups shredded yellow cheddar cheese

 

Directions:

Preheat oven to 425ºF.

Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.

Add the eggs to the pan, season with salt and pepper, and scramble them lightly. Transfer the eggs to a plate and reserve.

In a medium mixing bowl, combine the baking mix, milk and remaining egg to make the batter. Gently stir in the reserved scrambled eggs and shredded cheese.

Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.

 

Let's be honest for a minute: I was a little concerned about how these guys turned out. When they came out of the oven and I noticed they were pretty much the same color they were going in, I wasn't sure about how great they would taste. If you look at the second photo in this lineup (pre-bake), you'll see the baked ones following it don't look that different. I am assuming it's because I used the gluten-free mix, but maybe not.

The truth is, they taste delicious! I would definitely make them again. But for aesthetic reasons, I think I would brush a bit of melted butter on them pre-bake to give them a golden color. Just my preference!

 

Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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I think these biscuits would not only make a great breakfast treat, but a nice dinner side. Dan paired one with his chili last night — sounds like a weird combo, but he loved it!

I love taking time to prepare and enjoy meals, but sometimes it's just not practical. I have a few breakfast staples — a Green Monster to-go, fruit and a Larabar or Picky Bar, or Fage with some granola — that make rushed mornings a bit easier. How about you? What's your breakfast choice when you're in a hurry?