I often look at recipes on various blogs as well as on recipe websites and Pinterest. One interesting and very easy recipe I kept seeing on Pinterest and found on various blogs was 7 Up biscuits. Since biscuits are usually filled with gluten, I decided to undertake making the gluten free version of them. Given that the gluten containing ingredient is Bisquick and there is a readily available gluten free Bisquick, I figured this was worth a try. Never mind the fact that I hadn’t had biscuits in nearly a year before I made these.
Both times that I have made these so far, my gluten eating husband also ate them and enjoyed them. He said he never would have guessed that they were gluten free. I made them the first time with gluten free Bisquick (definitely a good biscuit taste) and the second time with Bob’s Red Mill pancake mix (tasted more like corn muffins that time, but still great). Hope you enjoy these with chili, beef stew, and other meals as much as I have. I have also offered the option to turn these into biscuit muffins, which are great with butter and jam. These also store well in the refrigerator or freezer. Here is the recipe:
7 Up Biscuits – Makes 6 large biscuits or muffins or 9 smaller biscuits
2 cups of gluten free baking mix, biscuit mix, or pancake mix (like gluten free Bisquick)
1/2 cup of sour cream or plain Greek Yogurt
1/2 cup of lemon lime soda
1/4 cup of melted butter
Preheat the oven to 450F.
Melt butter in small saucepan on low heat until completely melted or in microwave for 20 to 30 seconds.
Add butter to the bottom of a 9 inch square pan or a muffin pan (6 muffin kind).
Add Baking mix into a large bowl.
Add sour cream and lemon lime soda into the bowl.
Mix everything together, the dough will be on the soft side.
Roll or drop into 6 to 9 dough balls (depends how big you want your biscuits) into the square pan or muffin pan.
Bake biscuits for 12 to 15 minutes or until tops begin to turn golden brown. Watch them carefully since they do cook at a high temperature.
I have noticed that many people have a preference for salty or sweet when it comes to snacks. I am more of a sweets person and often like to have something sweet for my evening snack/dessert after dinner. However, eating cookies, cake, candy, and other sweet treats are not something I want to be eating everyday for health reasons. On an average night I usually do healthier desserts like these baked apples. Baked apples are perfect for a healthier dessert that is delicious and takes care of that sweet craving. I have been making these for several years now in the fall and winter months when apples are in season and are cheaper to buy than most other fruits. These are great on their own or served with vanilla ice cream, vanilla yogurt (regular or Greek works), or whipped cream.
Sugar N Spice Baked Apples – Serves 2
1 Tablespoon of dark brown sugar, packed
1/4 teaspoon of ground cinnamon
1/4 teaspoon of pumpkin pie spice
1 Tablespoon of softened butter or margarine
Preheat oven to 375 degrees.
Wash and dry apples. Cut the apples in half and remove the core.
Place apples on a small, non-stick cookie sheet with the cut, flat side facing up.
Mix brown sugar, pumpkin pie spice, and cinnamon together in a small bowl to make your sugar and spice mix.
Spread the top of each apple with butter.
Coat each apple half with the sugar and spice mix.
Bake apples for 25-30 minutes or until apples are fork tender and soft.
Serve on its own or with Vanilla ice cream, vanilla yogurt, or whipped cream and enjoy.
Here is a different sort of vegetable dish for when you are tired of the same old buttered and steamed vegetables. Personally, I am also experimenting and exploring new combinations and recipes. I often cook on the fly and The use of dill along with garlic and onion in this dish along with an uncommon vegetable comination makes eating your vegetables more interesting and not a chore. While personally I eat and like almost every vegetable, I know some people that are not the same way. This may be a dish for you to try. Here is the recipe:
Garlic-Dill Vegetable Medley – Serves 2 to 4 people
1 Cup of shredded carrots (You can buy them shredded or shred peeled ones with a cheese grater or food processor using a shredder attachment)
1 Cup of sliced baby portabella mushrooms
2 Cups of baby spinach leaves
1 tablespoon of Butter
1/8 teaspoon of garlic powder
1/8 teaspoon of onion powder
1/8 teaspoon of dill (I used dried dill from the spices section)
1/8 teaspoon of black pepper
1/8 teaspoon of sea salt
1. Turn a medium sized non-stick pan on medium heat and add butter along with garlic, onion, dill, pepper, and salt to the pan. Stir spices into the butter, so that they are equally distributed into the butter.
2. Add carrots and cook for 5-7 minutes, stirring them occasionally.
3. Add mushrooms and continue cooking carrots and mushrooms for 2-4 minutes, stir vegetables every minute or so.
4. Turn pan off and add baby spinach, continue to stir for 1-2 minutes. The heat from the pan and vegetables will wilt the spinach.
5. Put vegetables into a bowl and serve. I served these vegetables with brown rice and lemon pepper chicken. Also would work well mixed with rice or quinoa. You can also serve this with roasted or baked potatoes and roast beef or steak. Enjoy and please provide me with feedback!