Ingredients
- 1 cup cornstarch
- ¾ cup gluten-free oat flour
- ¼ cup white rice flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon xanthan gum
- 1 teaspoon garlic powder
- 3 ounces cheddar cheese grated (1 tightly packed cup)
- 6 tablespoons cold butter cut into small cubes
- 1 cup cold reduced-fat buttermilk
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the cornstarch, oat flour, rice flour, baking powder, salt, xanthan gum, and garlic powder. Mix well, then stir in the cheese until well incorporated.
- Add the butter cubes and, using either a pastry blender or fork, cut it into the flour mixture until you have only small pea-sized pieces of butter.
- Add the buttermilk and stir until the dough starts to come together. Then use your hands to knead the dough in the bowl until it just starts to come together, about 1-2 minutes. I find it easiest to use slightly damp hands. Don't over-knead. The dough will be soft and sticky.
- Drop by heaping 2-tablespoon balls onto the prepared baking sheet and press out to about ¾-inch thick. Bake until the outsides are crusty and some of the cheese starts to brown, about 17-18 minutes.
- DEVOUR!
