Author: Andrea

We found a recipe for savory cheese sofganiyot in the DK Jewish Holiday Cookbook that I checked out of the library.  It was not gluten free and I wanted to make it for Daddy.  Here is what I came up with.

For biscuits

• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1/2 cup sweet rice flour (or more sorghum flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1 1/4 teaspoon kosher salt
• 4 tablespoons butter
• 1 egg white
• 3/4 cup buttermilk (or milk or water with dry buttermilk powder added to dry ingredients)

Combine all the dry ingredients. Stir well and sift if desired.

Cut the butter into small pieces. Cut the butter into the flours until the size of small peas.

Froth up the egg white and pour with buttermilk into the dry mixture. Stir them in slowly taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Use your hands to form a ball.

Wrap in plastic wrap and place in fridge.  We left ours for 3 days and it still worked great.

For filling

• 3 oz softened cream cheese
• 1 cup shredded cheddar cheese, we like sharp!
• 1 tsp dried basil

Mix filling ingredients together.  Place a little filling in some rolled out dough.  Seal edges well.

Drop biscuits in 350 degree frying oil.  Cook 2-3 minutes per side or till golden brown. Remove from oil and drain on paper towel lined plate.  Sprinkle with salt if desired.

Optional:  Use your favorite biscuit dough or even store bought dough!  We preferred the taste of the gf rolls better though.