Gluten Free Cheesy Dill Bread

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     I’ve had half a box of gluten free Bisquick mix in the back of my cupboard for the past month and I’ve been dying to get rid of it.  I wanted to make soup for dinner along with some type of biscuit and the only thing I could think of was a cheesy biscuit. 

     I finally went with a cheesy dill biscuit.  Making it with the gluten free Bisquick made it incredibly easy.  They baked up puffy and golden brown.  My husband couldn’t tell that they were gluten free.  They were light and fluffy with a lot of cheddar cheese and flecks of dill in them.  These are perfect for anyone who is on a gluten free diet and looking for a delicious biscuit to go with dinner.

Gluten Free Cheesy Dill Biscuits(adapted from Sweet Beginnings)
1 c. gluten free Bisquick
1/2 c. sharp cheddar cheese, shredded
1 t. sugar
1/2 c. low fat milk
1 egg white, beaten
1 t. vegetable oil
1/2 t. dill
1/2 t. dry mustard
1/2 t. salt
1/2 t. parsley

1.  Preheat the oven to 350 degrees.  Spray a muffin tin with cooking spray.

2.  In a medium mixing bowl combine the Bisquick, cheese, and sugar.  In another bowl combine the remaining ingredients. 
3.  Stir the liquid ingredients into the dry ingredients and mix well removing the large lumps.  Pour the batter into 6 muffin cups, filling about 2/3 of the way full.

4.  Bake for 17-23 minutes or until the tops are golden brown.  Remove to a wire rack to cool.

This post linked to:
Friday Potluck, Bacon Time with Hungry Hippo

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