Remember when we made this high protein veggie sauce? And we served it over noodles? Yeah, well what we didn’t show you is that we made these amazing “cheese” and garlic drop biscuits to go with it.

I don’t bake often because most of the time baking involves time, and that I don’t have a lot of being a homeschool, work at home mama to two amazing little stinker boys. But, when my husband asked for some “bread” to go with our spaghetti that night, I came up with this easy recipe that literally tastes like the cheddar bay biscuits from Red Lobster.  My midwest folks feel me on those amazing, melt in yo mouth goodies?! Dang, they’re good.

So let’s just get right to these knock offs. I mean, let’s use a little analogy. You can have a real Louis Vuitton purse which is amazing, delightful, and wallet busting. Or you can get the knock-off which looks just as amazing, delightful, but wallet friendly. Both are pretty much the same thing…except not…not really at all…but close enough to where it hits that desire…..ya feel me? These aren’t the same thing, but they are good enough and thats all that your craving needs!

“Cheese” and Garlic Drop Biscuits
(Gluten Free, Dairy Free, Vegan)

INGREDIENTS
1 3/4 CUP A ONE TO ONE GLUTEN FREE FLOUR (I USED JOVIAL GLUTEN FREE BREAD FLOUR FOR THIS RECIPE)
1/2 TSP SEA SALT
2 TSP ALUMINUM FREE BAKING POWDER
6 TABLESPOONS OF HALF COCONUT OIL AND HALF GHEE
3 SLICES OF DAIRY FREE CHEESE CUT INTO TINY PIECES
1 CUP OF MILK WITH 1 TSP OF VINEGAR (LET SIT AND CURDLE)
2 TSP GARLIC POWDER
1 TSP ORGEANO

Directions
Preheat oven to 425 degrees. In a bowl, mix together flour, salt, and baking powder.  Cut in your coconut oil and ghee. Stir in the cheese. And your “buttermilk” mixture and stir until it becomes a sticky dough. Drop by spoonfuls on a baking sheet either covered in parchment paper or my favorite, rub some coconut oil on it. Bake at 425 for 15 minutes or until golden. Melt a few more tablespoons of ghee and baste on top for the last few minutes of baking. Serve and enjoy!