• 1 c (75.6g) butter or df alternative, melted
• 1/2 tsp garlic powder
• 2 c Better Batter pancake and biscuit mix
• 1/8 tsp garlic powder
• 4 oz finely shredded mozzarella cheese or df alternative
• 1 1/2 c water
• Better Batter gluten free flour for rolling (or you can use cornmeal or biscuit mix)
• 2/3 c melted butter or df margarine
• 1/4 tsp garlic powder

 

Preheat oven to 425 F. Line a 15 inch jelly roll pan with parchment paper.  In a bowl combine 1/3 c melted butter and garlic powder (you will want to use about 1/3 of this mixture, reserving the rest for later). Use a pastry brush or fingers to spread the melted butter all over the parchment paper, then set the bowl and the prepared pan aside.

Prepare rolling surface by dusting generously with flour/cornmeal/biscuit mix.

Combine Ingredients. In a separate bowl, combine the Better Batter pancake mix, cheese and garlic powder, stirring well to combine. Add water and stir for about 30 seconds. Mixture will be loose at first and then will thicken rapidly to about drop biscuit texture.

Place dough onto prepared rolling surface and dust with additional flour/cornmeal/biscuit mix. Gently roll into a 9×13 inch rectangle – dusting with more flour as necessary. Cut evenly with a knife or pizza cutter into ‘sticks’ – about 25.

Lay. Use a spatula to gently lay each stick on the prepared parchment paper. Generously brush with additional melted butter (you should use about half of the remaining mixture and set the rest aside for after baking).

Bake for 12-15 minutes, or until hot. Brush with remaining garlic butter and serve hot. These are best served hot.

Note: if making ahead, allow to cool and store airtight. Wrap in foil and reheat for about 10 minutes. Brush with butter just before serving

This recipe was originally tested and adapted from a recipe published by Naomi Poe in June 2020. Original photo of food by Jennifer Bigler.