Gluten-Free Cheddar Bay Biscuits

Add flour, baking powder, and salt to the food processor.

Pulse to combine.

Add butter and pulse until the mixture is coarse and resembles the texture of cornmeal.

Use 3 cups for the cheddar bay biscuits, and store the remaining (if any) in an airtight container in the fridge for up to 3 months.

Preheat the oven to 375°F.

Coat a cookie sheet with nonstick cooking spray or line with parchment paper.

Combine 3 cups of gluten-free baking mix with cheddar cheese in a large mixing bowl.

Begin adding in the water and working the dough until well formed. This works well with a Danish dough whisk or by hand, working the dough into a ball. This does take 1-2 minutes to work the dough fully.

Drop by tablespoonfuls onto the prepared baking sheet 2 inches apart.

Bake in the oven for 15-20 minutes or until lightly browned on top.

Add the butter to a small microwavable dish, and heat in the microwave for 10-15 seconds or until fully melted.

Add the garlic powder, salt, onion powder, and parsley to the butter.

As soon as the biscuits are removed from the oven, brush and drizzle the melted butter over each biscuit.

Let cool for 5 minutes and serve.

To store leftovers, place them in an airtight container at room temperature.