Mini Gluten-Free Carrot Cheddar Biscuits

Good morning and Happy Easter!

I hope you all are enjoying time spent with family and friends!

Hollywood over-exaggerates things.

Oh, those crazy celebrities…


Yesterday, I mentioned I was baking up a storm, so today I have another delectable recipe for you!  If you haven’t checked it out already, take a look at the Lemon Meringue Cookies I made.  It’s the perfect treat to stick in the oven (on low, of course) while you’re at church!

Today’s recipe comes from my experimentations in the Product Development class I am taking at school.  We are working with a carrot farm who creates baby carrots (they don’t grow in the ground like that!).  Their challenge to us is to develop up with a recipe that utilizes the extra shavings that pile up when the baby carrots are formed.  Here’s what I came up with…

Mini Gluten-Free Carrot Cheddar Biscuits

Prep Time: 1 hour

Cook Time: 15-18 minutes

Yield: 12 mini biscuits


  • 1 packet active dry yeast
  • 1/2 Cup warm water
  • 5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)
  • 2 tsp xanthan gum
  • 2 tsp baking soda
  • 2.5 oz shredded carrots (about 2 thin carrots)
  • 1/4 tsp dried oregano
  • 2 oz shredded cheddar cheese
  • 1 Tbs olive oil
  • 1 Tbs sugar
  • 1 tsp salt
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper


  1. Dissolve yeast into warm water for at least 10 minutes.
  2. In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.
  3. Also using the kitchen scale, measuring and separate the gluten-free flour.
  4. Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.
  5. In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast.  Mix well.
  6. Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.
  7. Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.
  8. Preheat oven to 350 degrees.
  9. Let dough rise again for another half hour.
  10. Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.
  11. Place in oven for 15-18 minutes.
  12. Let cool for half hour and enjoy!


Can I just toot my own horn for a second…

These things are GOOD!

They are so good that it prompted me to go out and buy my very first food scale just so I could make them at home!

It’s nothing fancy. You don’t need an expensive digital one, although those are very nice and precise!

I think it will go to good use, especially when it comes to making this recipe.

Don’t let yeast bread scare you! More than anything, it’s just a ton of waiting around for the dough to rise.

And the end result?


Gluten-Free, gobble-it-down goodness!

Happy Easter!


4 thoughts on “Mini Gluten-Free Carrot Cheddar Biscuits

  1. Pingback: A Recipe Flop | On the Road to RD

  2. Pingback: Chunky Carrot Guacamole | On the Road to RD

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