Blue Cheese and Tomato Biscuits - Refrigerator Cookies
Ingredients:
2 cups rolled oats
2 cups rice flour
4 teaspoons baking powder
1 cup natural blue cheese, crumbled
4 tablespoons canned crushed tomatoes
4 tablespoons canola oil
1/2 cup filtered water
1.) Preheat oven to 325o F.
2.) Measure all the dry ingredients into a mixing bowl and whisk until blended together. Add the blue cheese and crushed tomatoes stirring until everything is combined.
3.) Make a well in the center of the dry ingredients and add the canola oil. Mix on medium speed until the mixture turns crumbly. Add all of the water at once and mix together to form a dough.
4.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least one hour.
5.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment paper-lined cookie sheet. Bake for 12-15 minutes or until the biscuits are dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in an airtight container. * Remember to use as soon as possible, to avoid spoiling.