If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful. ~ William Morris

06 May, 2017

My Recipe for the Best Gluten Free Biscuits

Mr. Ken's Favorite Biscuits

Being married to a Texan comes with its own set of culinary requirements.  Being gluten free comes with another.  So making my husband's favorite recipes and having them taste good and familiar is a constant challenge.  

After years of experimentation (literally, we have been gluten free since 2007) I finally hit on the perfect combination of workability and taste.

These biscuits taste just like the real thing, are flaky, pull apart and delicious.

1 3/4 cup all purpose GF flour (I use Better Batter)
3 tsp baking powder
1/2 tsp soda
1/2 tsp cream of tartar
1 tsp salt
2 Tblsp nonfat dry milk powder
1/4 c salted butter
1/4 crisco, lard or shortening substitute
1/2 cup buttermilk
1/4 cup whole milk plain yogurt

Combine the dry ingredients and mix well.  Cut in the butter and shortening until crumbly and well combined.  Mix yogurt into buttermilk and gently mix the wet and dry ingredients to bring them together.  At this point I use my hands to pull it together, gently knead enough to shape and turn it out onto a parchment lined baking sheet.  I form a rectangle and use a rolling pin to get the dough to about 1" thick.  You can cut your biscuits to size.  I usually do 9 medium or 6 large biscuits.

At this point you should let them rest at least 15 minutes.  I have refrigerated the unbaked dough overnight with no issues.  I even tried freezing the unbaked biscuits.  They still worked fine, but the texture was slightly different although not unpleasant.

Put them in a pre-heated 425 degree oven for 18-20 minutes.

Serve hot or lightly toasted the next day.

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