Gluten Free Taco Biscuit Poppers
Gluten Free Taco Biscuit Poppers

Gluten-Free Taco Biscuit Poppers

October 16, 2015

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 12-16 poppers

Ingredients

2 + 1/4 cups of gluten free biscuit baking mix (try gluten free Bisquick!)

1 cup (4 ounces) of shredded cheddar or taco seasoned cheese

2 tablespoons diced mild green chilies (canned chilis work)

2/3 to 1.5 cups of milk

Directions

Preheat oven to 425 degrees F.

Line baking sheet with parchment paper or with non-stick spray (I used aluminum foil with non stick spray)

Combine baking mix, cheese and chilies in a large bowl.

Slowly stir in the milk, starting with 2/3 cups and adding milk until dough is moist but not wet and gooey.

Using your hands, roll dough into small balls (about 12-16 balls) on prepared baking sheet.

Bake 11-13 minutes or until golden brown.

Remove from baking sheet and serve warm.

Optional: Just before serving, brush with butter and a tiny pinch of chili powder + garlic powder mixture

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