Cheddar-Bay My Way

I think we all remember those wonderful biscuits from Red Lobster, Mmmmm Cheddar Bay. In this recipe, I've actually managed to make it both Lactose Free, and Gluten Free.  This is a recipe I'm still working with, as different dairy-free milks have different consistencies.  These biscuits were made with rice milk.  I will be updating the recipe once I find the perfect milk to use.  My suspicions are that goats milk would work quite well next time.  

2 baking sheets, oiled with vegetable oil
6 or so cloves of garlic, unpeeled
2 cups "All Purpose GF" (found on blog page 1)
6 tablespoons of margarine or butter
pinch of salt
2 teaspoons of xanthan gum
1 tablespoon of baking powder
2 large eggs, beaten, at room temp
2 teaspoons of sage (I prefer fresh, but dried is fine)
1/2 cup dairy free cheese (I used goat cheddar cheese) grated
1/2 cup dairy free milk, warmed (unsweetened preferably)
cornstarch, for dusting
dairy free milk for dusting


Preheat oven to 400º.  Wrap the garlic cloves in tinfoil, and put in the oven for 20 mins.
Remove the skins and crush the roasted garlic, set aside.  Reduce oven temperature to 350º.
Place the flour, margarine, salt, and xanthan gum in a bowl, and mix together until it resembles a fine bread crumb mixture.  Add the baking powder, eggs, sage, cheese, milk and roasted garlic.  Mix together to form a dough.  
Dust your work surface with cornstarch and roll the dough out to just under an inch thick.  Using a 2 inch plain cookie cutter, stamp out your biscuits.  Place on the oiled baking sheets, brush with milk, and bake for 10 - 15 mins (or until golden).  Remove from oven , and cool on a wire rack, or plate.