Homemade Gluten Free "Bisquick" Biscuit Casserole from Skinny GF Chef

From Farrah: Hi, everyone! We're settling into our new home this week, so Ali from Skinny GF Chef is kind enough to share her recipe for Gluten Free "Bisquick" Biscuit Casserole! It sounds delicious and I hope you enjoy her post. Follow her on Facebook or Pinterest for more recipes.

Covers 2 large casseroles

Ingredients:

• 3 cups Bob's Red Mill Gluten Free Pancake Mix
• 1 tablespoon baking powder
• 3 teaspoons apple cider vinegar
• 1 1/2 cups milk of choice
• 1 large egg, beaten
• 1/2 cup organic unsalted butter, cold and cubed

Instructions:

Preheat oven to 350 degrees

1. In a small bowl, mix the apple cider vinegar with the milk.  Set aside to curdle for 5-10 minutes
2. In a large bowl, combine the pancake mix and baking powder.  Add the cubed cold butter and using a pastry blender, or two butter knives, cut in the butter until you have the consistency of a fine meal. You can also do this in the food processor.
3. Add the curdled milk and beaten egg.  Stir just until incorporated.
4. Pour over hot casserole filling by dropping across the casserole at intervals and spreading evenly with a spatula out to edges.  Apx 1/2 inch or enough that you can't see the filling.  It will puff up on baking.
5. Bake for 30-40 minutes until golden brown.