Monday, September 22, 2008

Cheese Rolls

First things first, I'm enthralled by my new computer. It has this little slot in the front where I stick my memory card! I don't have to wander around the house looking for my camera usb cord anymore! Uploading pictures is so easy. 

We've had a few bags of dried beans lying around in the kitchen, so Alex decided we should eat them and put a big bowl of beans to soak a few days ago. Last night, I decided they'd been soaking enough and that I was going to make a pot of chili. Which turned into the biggest pot of chili ever. Seriously, even after eating a lot of it, we still had to store the leftovers in two big containers in the fridge. I'm not going to post my chili recipe, since I mostly used this one, but with a lot of changes- chicken and pork instead of beef, added brown sugar, worcestershire sauce, a jalapeno, cinnamon, less spices, more beans, more broth, diced tomato
es instead of sauce, more onion, more garlic, no carrots... really I just used that as a jumping off point. 

However, I did make the 'shortcakes' that went with the chili in the recipe. I left out the jalapenos, since my chili was already wicked spicy and I thought we'd need something to cool our mouths, and made them gluten-free. Wow, were they fantastic. Light and airy, buttery and soft, they were really hard to describe. They're not biscuits, they're definitly not shortcake, they're closest to rolls. I can't wait til I get up off the couch and butter and toast two for breakfast. They're really really good, you should go make them. Seriously. 

Cheese Rolls
1 c flour mix
1/2 c cornmeal
2 t baking powder
1/2 t baking soda
1/2 t xanthan gum
1/2 t salt
2 T butter, cut into small pieces
1 1/2 c shredded cheese (I used mozzerella and cheddar)
1 c sour cream

Preheat oven to 400. Whisk flour mix, cornmeal, baking powder, baking soda, xanthan gum, and salt in a large bowl. Add butter, and either cut in or rub in with your hands, until the butter is in little pieces. Mix in the cheese, then the sour cream. I found it was easiest to just do this with my hands. Once everything is mixed in well, either roll pieces of the dough between your palms to form balls, flatten slightly, and put them on a cookie sheet, or place them in a well greased muffin tin. Bake 15 minutes, let cool on pan, and then eat!


  1. Anonymous7:18 PM

    I wish I wasn't out of rice flour so I could make these!!

  2. aw man! let me know how delicious they are when you do!

  3. Ooooh - anything combining cheese and rolls is a good thing :) These remind me of the cheesy rolls from Red Lobster (from many years ago before I was gluten free!).

  4. These really should come with and warning about how easy it is to eat too many of them at once. Made these last night and they are OUTSTANDING.
    Thanks for this recipe!