Easy Gluten Free Bisquick Biscuits Food
PERFECT GLUTEN FREE BUTTERMILK BISCUITS
These gluten-free biscuits are made with Bisquick and come together in under 25 minutes! Perfect for weekend breakfasts!
Categories Breakfast
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Combine flour, baking powder and salt.
- Using a fork, pastry blender, or stand mixer, cut the butter into the flour mixture until the butter is incorporated well. The mixture will be course and crumbly.
- Add in the beaten eggs and slowly add in buttermilk as you stir. When dough is completely blended it should be soft and slightly fluffy.
- Flip dough onto a floured work surface and roll out until it's about 3/4 inch thick.
- Use a biscuit cutter or the top of a mason jar to cut out biscuits.
- Place biscuits in a greased cast iron skillet or other oven-proof dish. Just be sure to place biscuits close together.
- Bake 15 minutes until fluffy and golden brown.
Nutrition Facts : Calories 258 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 919 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
4 INGREDIENT GLUTEN FREE BISQUICK BISCUITS: FOOLPROOF AND READY IN 25 MINUTES!
Steps:
- Heat oven to 400 F.
- In a medium size bowl, add the bisquick baking mix and the arrowroot powder.
- Mix until combined.
- Using a pastry blender, cut in the cold butter until mixture has small chunks of butter left.
- All at once, add the milk and stir until dough comes together and forms and ball.
- Turn dough onto a surface lightly dusted with biscuit baking mix.
- Form the dough into a round disk and pat it out until the dough is about 1 inch thick.
- Cut biscuits with a 2 1/2 inch biscuit or cookie cutter. Place on a baking sheet lined with parchment paper.
- Brush lightly with remaining milk.
- Bake for 18 minutes or until golden brown.
Nutrition Facts : Calories 286 kcal, Carbohydrate 34 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 488 mg, Sugar 3 g, ServingSize 1 serving
GLUTEN-FREE BISCUITS
Eating gluten free doesn't mean you have to miss out on the classics-for instance, you can still enjoy a traditional breakfast, courtesy of these light and flaky gluten-free biscuits. Made with gluten-free Bisquick™ mix, these simple gluten-free biscuits are easy to make and can be on the table in just 30 minutes. There's no limit to how you can enjoy one of these drop biscuits: serve them as a snack with a scoop of gluten-free jam, use them as a vehicle for your next breakfast sandwich or pair them with your favorite gluten-free entrée. Whatever way you decide to enjoy them, you'll want to bookmark this recipe for future gluten-free baking endeavors.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
- Onto ungreased cookie sheet, drop dough by spoonfuls.
- Bake 13 to 16 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Biscuit, Sodium 300 mg, Sugar 3 g, TransFat 1 g
GLUTEN-FREE BISCUITS
Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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