I grew up in a family where birthdays were A.BIG.DEAL! The birthday person would choose a favorite meal for my mom to make for breakfast and dinner. She went all out for birthdays making delicious family favorites from scratch. Blueberry fritters, omelets, cheesecake, Lasagna… My mouth is watering typing this. The funny thing was that every year we all chose the same thing. I always preferred a healthier breakfast, I rather not get started too early on the sugar. I always wanted an omelet full of vegetables and cheese. For dinner I always requested Chicken Pot Pie. My mom’s crust and everything inside was heavenly. Caleb surprised me while we were dating and attempted my mom’s recipe. It was dry, but I was super impressed. Food is my love language, for sure.
I decided I like bread more than crust. So my favorite meal now (unless my mom is cooking) is Chicken Pot Pie Soup with Cheesy Garlic Drop Biscuits on top! Since we have gone gluten free, I haven’t figured out a creamy base that I like for this soup. I don’t want to share a recipe with you that isn’t perfect, so I’m going to have to take a little bit more time on that.
The other night we ate Chicken Pot Pie Soup and I made two batches of biscuits – one for me and the boys and one for Caleb. It was super fast and easy. They turned out perfect. Sir Knight ate his whole batch in two days! Me and the boys finished our batch that night. Embarrassing but proves my point! (The pictures are the gluten free biscuits)
Whether you are gluten free at your house or gluten full these biscuits are a perfect addition to so many meals. I hope you love them as much as we do and can add your own family story to this recipe.
These biscuits were easily made gluten-free by switching out the flour. They are full of comfort and flavor. Enjoy!
- 1 1/2 cups Flour (or Bob's red mill biscuit flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- dash of pepper
- 1/2 tsp garlic powder
- 3 tbls olive oil
- 3 tbls melted butter
- 1/4 cup parmesan or cheddar cheese (I used parmesan in this recipe)
- 3/4 cup milk
Preheat oven to 375. Spray cooking sheet or prepare baking stone by pouring some corn meal on top.
Combine flour, baking powder, salt, pepper, and garlic and mix. Then add in oil, butter, cheese and milk and stir. The mixture should be pretty sticky. If not sticky, add a couple more tablespoons of milk.
Bake for about 20 minutes or until golden on top. I made these on my baking stone with only corn meal under it.