Three Ingredient Cream Cheese Biscuits

Three ingredient gluten free biscuits These three ingredient cream cheese biscuits are delightful little treats. There is really no redeeming factor about these – nothing healthy about them at all, but they taste so good and are so easy to make and they look cute – so all that has to count for something, right?!

I have been making these for years, and when our family changed our diet to do away with wheat flour I just switched flours.

Rice flour works just fine, but does make it a bit drier. I prefer to use a gluten free flour mix that combines multiple flours, but really, you can’t go wrong with these.

Three Ingredient Cream Cheese Biscuits

Three Ingredient Cream Cheese Biscuits

Ingredients

  • one 8 oz. package cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1 cup flour*

Instructions

  1. Preheat oven to 400 F and grease a mini muffin tin.
  2. Mix all ingredients together in a bowl.
  3. Spoon into muffin tin.
  4. Bake for 15 minutes.

Notes

*white or rice or a gf mix

http://www.jessicalynette.com/food/three-ingredient-cream-cheese-biscuits/

Cheddar cheese is a delicious addition to these cream cheese biscuits, as is black pepper. I am sure there are many other simple additions that could be made to these.

When I make these with rice flour they work perfectly as a crust for mini quiche. To make, simply mix up the batter as directed above.

gluten-free-breakfast-5Grease a normal size muffin pan and press dough across bottom and up sides of muffin pan to resemble a crust. Bake for 10 minutes at 400 F.

Beat eggs with a small amount of milk (approx 1 egg per quiche, less is fine, but not more and maybe a tsp of milk per egg) add salt, chives, crumbled bacon and shredded cheese.

Pour egg mixture into the baked cream cheese biscuits crust and bake until egg is firm, about ten minutes.

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Jessica Lynette

8 Comments

  1. Yum – I love any recipe with cream cheese so will be trying these. I have to ask if there is a secret to spooning into a mini muffin pan quickly without making a mess! I find it takes me forever but my kids eat mini muffins with much more enthusiasm than the large ones.

  2. Ahhh…why did you have to remind me about these?? I love them, but am trying hard not to bake too much this year!!!

    • I haven't tried it, so can't say! I will try to do it this week, but if you beat me to it try cutting the recipe down by thirds or quartered even and see if it works – that way the waste will be minimal if it flops!!
      Did you see the GF shortbread cookies?

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