Yummy Gluten Free Biscuits
Ingredients:
1 Cup Tapioca Starch (or Cassava flour/starch or a mix of the two)
3/4 Cup Corn Meal Flour
1/4 Cup Coconut Palm Sugar
1 Tablespoon Whey Protein Powder
3 – 4 Ounces Shredded Mozarella Cheese (I used a Mozarella/Provolone mix)
1/4 Cup Olive Oil
1/4 Cup Whipping Cream
2 Eggs
Directions:
Preheat oven to 375 degrees.
Mix Dry ingredients together. Add the shredded cheese. Put the wet ingredients into a measuring cup and stir/blend till smooth, then add it to the other ingredients and mix until fully combined.
Divide evenly into a 12 cup muffin pan that has been lavishly buttered.
Bake for 15 minutes, then pop them out of the pan and place on a wire rack. Eat them hot with butter and jam.
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