INGREDIENTS
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1 ¾ cups gluten-free flour mix
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1 tsp xanthan gum
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½ tsp salt
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½ tsp baking powder
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5 tbsp butter (See notes for dairy-free option.)
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1 cup milk (See notes for dairy-free option.)
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1 cup shredded cheddar cheese (See notes for dairy-free option. I used a Mexican cheese blend that I already had open that contained mild cheddar, Monterey Jack, Queso Quesadilla, Asadero; therefore, it was a bit milder.)
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Topping
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2 tbsp butter, melted (See notes for dairy-free option.)
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1 clove garlic, minced