My Favorite New Gluten-Free Breakfast Treat

This morning I decided I wanted to do something a little different for our Sunday breakfast than gluten-free pancakes, so I turned to my Evernote Food cookbook for a little inspiration and stumbled across a recipe from I’m a Celiac that I had clipped a couple weeks ago – Bacon Ranch Cheddar Puffs.

It was a total home run – easy to put together, quick baking time and minimal mess.  And the result was almost exactly like the biscuits I so fondly remember from my past, with the added bonus of bacon and cheese already mixed in!

It only takes a few ingredients – head over to I’m a Celiac to get the recipe – and it took me less than 10 minutes prep to get them into the oven.  I ended up adding a splash more milk than Pam’s recipe called for, but I also shorted the ranch dressing a bit as I was using the end of my bottle.

I used center-cut bacon, Ken’s Ranch, and Sargento 4-State Cheddar (if you haven’t tried this cheese yet, put it on your shopping list – it is easily the best shredded cheddar we’ve tried).

I used my cookie dough scoop to portion them out easily and quickly onto a parchment-lined baking sheet.  It made exactly a dozen.

After just a few minutes in the oven, we had hot, fresh biscuit puffs! 

They were amazing when they were hot, and later on I snacked on them cold and they were still really good.  I’m definitely going to be making these regularly, and I’m looking forward to playing around with other mix-ins.

Thanks, Pam, for coming up with this genius recipe!