Spicy beef. Shredded cheese. Hearty beans. Fresh lettuce and tomato and a dollop of sour cream atop a crispy tortilla. Can a recipe this tasty be better-for-you? Oh yes, it can.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Think you've tasted refried beans? You haven't tasted anything until you've taken a bite of our melty-cheese-and-tomato version. Better than just good. Supreme.
A little Mexican, a little Italian and a whole lot of kid-pleasing flavors. Salsa adds the kick, cheese adds the smoothness. All you add is 5 minutes prep.
