Favorite Foods Aren't Just a Memory

Back in the days when I could out to a restaurant, without a care in the world, the one thing I could never get enough of were the cheese rolls at Red Lobster. Well, a recipe came across my lap a few months ago and I have been dying to try it. Today was the lucky day. It seems that as each person tried it they made their own alterations to the recipe, however nevertheless I must give thanks to Joan, a local Sacramento CSA member, and then there are the two gluten free forum members, Fiddle-Faddle and Robyn Ryberg; Wherever you are- Thank you.

I tweaked the recipe a little to suit my needs, and these are a very close mimic of the seafood chains' cheese rolls! Here's what I did:

Ingredients:
1/3 cup melted butter
3/4 cup original almond breeze: any milk will do.
1 Tbsp sugar
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup cornstarch
1 1/2 cups Tom Sawyer GF Flour Blend (this has xanthan gum in it. If you use a different blend you will want to add in about 1 tsp xanthan gum).
3/4 cup shredded cheddar cheese

Directions
1. Blend all ingredients together in the order listed.
2. Drop golfball-size blobs onto a greased baking sheet. (You'll get about 24 small biscuits, or 8-10 large biscuits).
3. Bake at 375 degrees for 12-15 minutes.
4. Place on cooling rack.
5. If to be consumed immediately, melt some extra butter and shake in some salt, garlic powder, and some parsley, and brush on with a pastry brush. Otherwise once cooled storage in a Ziploc. When ready to serve heat biscuits up and brush with melted butter mixture.