Allergy friendly. cupcake happy!

I remember when I first made these biscuits. Kevin and I were having lunch at Red Lobster, eating their Cheddar Bay Biscuits. I admit, they are addicting. But I remember thinking, I wish Savannah could have these. Then I thought, Well, why can’t she?!

So, deciding that I would make this possible, I adapted a Bisquick recipe for Cheesy Garlic Biscuits. The result is a tasty biscuit, which is nut-free, dairy-free, egg-free and soy-free. Serve them to your non-allergic friends and they will be surprised when you tell them they are dairy-free.

I haven’t tried it with the gluten-free Bisquick, but if anyone out there is feeling adventurous enough to do so, please comment at the end of this post and let me know your results.

Happy baking!

Adapted from bettycrocker.com

Cheezy Garlic Biscuits

2 cups Heart Smart Bisquick® mix or other allergen-safe biscuit mix
2/3 cup non-dairy milk
1/2 cup vegan cheddar-style shreds (recommended: Daiya Cheddar Style Shreds)
2 tablespoons non-dairy margarine (recommended: Soy-Free Earth Balance)
1/8 teaspoon garlic powder

Procedure:

1. Heat oven to 450ºF.
2. Stir Bisquick mix, non-dairy milk and cheddar-style shreds until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together margarine and garlic powder; brush over warm biscuits.

Makes 9 biscuits.