Broccoli Cheddar Biscuit Bake
60 Minutes • Gluten-free • Low FODMAP • Serves 8 • A mix between delicious broccoli cheddar soup and a savory biscuit-topped cobbler, this creamy dish is baked and served warm with fresh thyme. A perfect family-friendly meal all by itself fit for any night of the week. No need to add anything else!
INGREDIENTS:
2 tablespoons garlic-infused olive oil
2 tablespoons butter
1 carrot, diced
6 Scallions (green part only) chopped
1/3 cup Betty Crocker gluten-free rice flour blend (or other rice flour-based gluten-free blend such as Bob’s Red Mill)
3 cups low FODMAP veggie or chicken broth
4 cups broccoli florets (no stems), cut into bite-size pieces
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne, more or less to taste
Kosher salt and pepper to taste
1 1/2 cups lactose-free whole milk (you can use 2% lactose-free milk if you are very sensitive to fat)
2 cups shredded sharp cheddar cheese
2 tablespoons fresh thyme leaves, plus more for serving
BISCUIT INGREDIENTS:
2 1/2 cups Betty Crocker gluten-free rice flour blend (or other rice flour-based gluten-free blend)
1 tablespoon gluten-free baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1 cup buttermilk (or make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator)
6 tablespoons unsalted butter
1 large egg
2 tablespoons gluten-free all-purpose flour
DIRECTIONS:
Preheat the oven to 375 degrees F.
Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the carrot and cook until starting to get tender, about 10 minutes adding scallions to cook for the last 3-4 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in the broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the broccoli is tender about 10 minutes.
Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the thyme and cook for another 5-10 minutes or until the mixture has thickened. Remove from the heat and transfer the mixture to an oven-proof baking/serving dish.
BISCUIT DIRECTIONS:
In a large bowl combine the gluten-free flour, baking powder, salt, and sugar, and give it a quick stir to blend the ingredients.
If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold.
Cut the butter into small pieces then use a pastry cutter or fork to cut the butter into the flour mixture until it’s distributed evenly and looks the size of small peas.
Whisk the egg and then add it to the buttermilk. Add in the buttermilk egg to the dry ingredients and stir just until combined. If the dough is very wet add a tad more flour. The dough will be sticky.
Sprinkle about one tablespoon of flour on a large piece of parchment paper.
Place the dough on top of the floured parchment paper. Dust the top of the dough with about 1 tablespoon of flour and gently, with your hands, form a circle that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
Use a large sharp knife to cut the dough like a pie so you have multiple triangular pieces.
Use a spatula to pick up each piece and lay it on top of the broccoli mixture in the baking dish.
Transfer to the oven and bake until the liquid is bubbling and the biscuits are golden brown, 25-30 minutes. Top with fresh thyme and enjoy!
Pro tip: Make a second batch of biscuit dough, cut into rounds with a glass or cookie cutter and bake on parchment a baking sheet during the last 20 minutes of baking time to serve on the side.
Original recipe inspired by Tieghan Gerard of Half Baked Harvest
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