Garlic & Parmesan Biscuit Bites
These are super easy to make and oh so fun to eat! The ideal snack for sharing, or not sharing if you’re like me! I think they’d be perfect for a casual dinner with friends or a game night party. So many options for flavor combos and dipping sauces too! As if I needed another excuse to make biscuits on repeat.
Servings : 6 - 8
Prep Time : 20 minutes
Bake Time : 10-12 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1 cup shredded mozzarella or havarti
1/2 cup (114g) unsalted butter, melted then cooled 5 minutes
1 cup cold buttermilk
For the Garlic Butter Sauce
1/2 cup melted butter
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes
freshly grated parmesan, for topping
Directions
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, garlic powder, salt, oregano, black pepper, onion powder, basil and parsley. Then mix in the shredded cheese and set aside.
In a separate small bowl, whisk together the cold buttermilk and melted butter until small lumps form.
Pour the buttermilk and butter mixture into the large bowl with the dry ingredients and fold together gently until a soft dough has formed. Be careful not to over mix the dough or your biscuit bites will not be as fluffy.
Turn the biscuit dough out onto the counter, I like to line my counter with parchment paper for easy cleanup. Gently shape the dough into a large rectangle that is about 1 inch thick.
Using a bench scraper or a large knife cut the rectangle in half lengthwise, then cut each half into thirds. You should now have 6 strips of dough that are about 1 inch wide. Repeat the same process crosswise, creating 1 inch by 1 inch mini biscuit squares.
Place the biscuit bites onto the prepared baking sheet, leaving about half an inch between each biscuit. Bake for about 10-12 minutes, until they are golden brown on top and a toothpick comes out clean.
While the biscuits are baking prepare the sauce. Combine the melted butter, garlic powder, dried parsley and red pepper flakes in a small bowl.
Once the biscuit bites come out of the oven, transfer them to a large bowl and pour over the butter sauce. Carefully toss the biscuit bites in the sauce until they are fully coated. Serve warm topped with freshly grated parmesan and marinara for dipping.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.
