- 4 Tbsp butter
- 1 c. milk
- 1/4 c. vegetable oil
- 3 1/2 c. Rice Flour (-ish — due to variations in absorbency, you may need more or less flour)
- 2 eggs, slightly beaten
- 1 c. shredded mozzarella
- 1/4 c. shredded cheddar
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a dutch oven or other large pot, melt butter. Allow butter to brown slightly but not burn.
Add milk and oil. Bring to boil, stirring frequently.
As soon as the mixture boils, remove from heat.
Add flour, mixing well. Mixture should be fairly dry and crumbly at this point.
Stir in eggs and both cheeses. Mixture should be smooth and slightly shiny.
If mixture is too dry, add additional milk in 2 Tbsp increments, stirring well after each addition, until mixture holds together. Do not over moisten.
Form dough into discs 3-4″ in diameter and about 1/2″ thick. Place on parchment lined baking sheet and bake for 20-25 minutes. Dough will lose its shininess and you may see errant pieces of cheese begin to brown.
Let cool before serving. These are best slightly warm but quite good at room temperature or even cold for a quick snack.