Tuesday, May 4, 2010
Gluten Free Biscuits (Great for Biscuits & Gravy)
This is my new and improved Biscuit Recipe. These are so light and fluffy and have the taste of "Grands" biscuits. I made these for dinner tonight and was very happy at the result. I didn't have all the ingredients needed for my usual biscuit recipe so while improvising a new flour mixture I stumbled upon these awesome biscuits!
1 cup brown rice flour
1/2 cup millet flour
1/2 cup sweet white sorghum flour
1/2 cup sweet rice flour
1/2 cup potato starch
2 teaspoons Xanthan Gum
2 teaspoons salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup Crisco butter flavored shortening
1 cup 2% Milk
1 tablespoon cider vinegar
3/4 cup water
I used my stand mixer with dough hooks attached. Begin by thoroughly mixing all the dry ingredients together. Make a well in the center of the bowl deep enough to hold the liquid ingredients except for the water. Mix all the ingredients together and begin adding in the water (all of it may not be necessary). The dough should be light and fluffy and smell like biscuits. Preheat oven to 350 degrees and grease a nonstick cookie sheet. I dolloped the dough out onto the cookie sheet with a wooden spoon, then with wet fingers smoothed the top and sides of the dough into a biscuit shape. Bake at 350 degrees for 15 minutes.
These are great with country gravy, or butter and jelly. I tend to eat too many. Shawn says these are by far my best biscuit yet! Give them a try and let me know what you think.
© The Gluten Free Spouse / Shawn Christopher Mooney
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