Cheese Biscuits (gluten-free)

2 c. tapioca starch
2 eggs
1/2 c. Chipotle Olive Oil (or Butter Olive Oil)
1 c. milk
1 tsp. baking powder
1/2 tsp. salt
1/2 c. medium cheddar cheese, shredded


Place all ingredients in a blender. Blend till smooth. Pour into muffin tins, about 3/4 full. Bake at 400F for 20 minutes. Serve hot.

*Tested in a private Cooking Class to rave reviews!

Yield:12 biscuits

Submitted by: Josi Unrau

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