A best-loved Italian appetizer is translated into a flavorful, better-for-you lettuce salad with tomatoes, balsamic vinaigrette and pre-cooked chicken for easy prep.
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.
Muffin pan cups hold the crumb crust and cheese filling for these mini no-bake treats. Made with a cheesecake mix, they're ready to chill in just minutes.
