Gluten-Free Parmesan Biscuits

10 min prep time
12 min cook time
12servings
Gluten-Free Parmesan Biscuits

How to Make Gluten-Free Parmesan Biscuits

These biscuits taste like they were made at a restaurant. Count your carbs and you can work these into your meal plan. They go great with a nice bowl of healthy soup.

10 min prep time
12 min cook time
12servings
1 biscuit
Print Recipe >

Step-By-Step Instructions:

  1. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

  2. In a medium bowl, mix together baking mix and margarine. Use a fork and hands to mix into course crumbs.

  3. Add milk to mixture and stir with a fork. Add Parmesan cheese and incorporate into mixture.

  4. Drop about 1 Tbsp. at a time of dough mixture on baking sheet for each biscuit. Bake for 12 minutes or until golden brown on top.

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Nutrition facts

12 Servings

  • Serving Size
    1 biscuit
  • Amount per serving Calories 70
  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Sodium 150mg
  • Total Carbohydrate 7g
    • Total Sugars 1g
  • Protein 2g
  • Potassium 12mg
Ingredients
baking mix (gluten-free, such as Pamela’s)
1 cup
margarine (trans-fat-free)
3 tbsp
Parmesan (freshly grated)
2 tbsp
skim milk
1/3 cup

Reviews & Ratings

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5
Overall Rating
Showing 4 of 4 Results

Not recommended

Not quite sure what these were exactly but biscuit they were not! They were very small, like the size of a thumbprint cookie and kinda hard / flavorless.
No, I don’t recommend

Not recommended

The biscuits turned out flat! Nothing like a biscuit
No, I don’t recommend

Not recommended

I believe this needs an egg or something in it...they looked NOTHING like the pic. I modified the recipe on the gluten free baking mix to be low fat and it was much MUCH better.
No, I don’t recommend

Recommended

I absolutely love biscuits so I was excited to find this recipe so that I could continue to enjoy biscuits. It's very easy to follow the recipe but there is a slightly strange texture to them and their a little grainy and fall apart. Unfortunately, they do not taste like they were made in a restaurant but I will eat them again. I am sure my taste buds will adapt.