INGREDIENTS
2 cups gluten-free flour blend
1 tablespoon baking powder
¼ teaspoon sea salt
2 cloves garlic, minced
6 tablespoons cold butter, cut into small pieces
½ cup shredded cheddar cheese
2 teaspoons fresh rosemary, minced
1 cup buttermilk
DIRECTIONS
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
Whisk together the flour, baking powder, and sea salt. Cut the butter into the dry ingredients until the mixture resembles small peas. Stir in the shredded cheese and rosemary. Stir in the buttermilk until uniformly moist. Spoon 12 “piles” of batter onto baking sheet and shape with hands to form disks.
Bake for 12-15 minutes until the biscuits are lightly browned.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
