Fluffy Gluten Free Biscuits Food

RECIPE: FLUFFY GLUTEN FREE BISCUITS

Steps:

• Whisk together flour, sugar, baking powder, baking soda, and salt.
• Cut 3 tablespoons of cold butter into small pieces. Cut butter into dry ingredients with a pastry cutter (a food processor also works!). Ensure butter pieces are around pea sized or smaller. This mixture will be dry and crumbly.
• Stir in yogurt and milk until mostly combined (the dough may not be smooth yet, and may not entirely stick together).
• Pick up the dough with floured hands and knead on floured surface. Knead and fold dough about 10 times (I usually fold in half, flatten, fold in half again, flatten, etc.). Once your dough is kneaded, mold it into a rectangular shape, flattening the edges with your hands. Cut into six equal pieces. Even out the individual biscuits with hands.
• Place onto parchment lined pan and bake at 450F for 7-8 minutes, or until golden brown. (I use a silicone mat instead of parchment, otherwise just a greased cookie sheet will also work just fine).
• Once golden brown, remove from oven and brush fresh biscuits with remaining 1 tablespoon of (melted) butter.

FLUFFY GLUTEN-FREE BISCUITS

Steps:

• If using milk, combine the cold milk with 1 tablespoon white vinegar to make 1 cup. Set aside while you prepare the rest. Alternatively, use 1 cup cold buttermilk.
• In a medium mixing bowl, sift together sweet rice flour, almond flour, millet flour, tapioca flour, baking powder, baking soda, and salt. Whisk the flours well to combine. For sweet biscuits, add 1½ tablespoons sugar.
• Grate the frozen butter directly into the dry ingredients using a coarse grater. Working quickly, use your hands to toss the butter into the dry ingredients until just evenly distributed. Chill the flour and butter for 10 minutes. Line a large bakingsheet with parchment paper.
• Once chilled, create a well in the center of the flour and pour the milk or buttermilk into it. Use a fork to mix gently until evenly distributed, forming a shaggy dough.
• Dust a work surface generously with tapioca flour and use a rubber spatula to dump the dough onto the surface. Use tapioca-flour-dusted hands to quickly form it into a ball - it will seem very moist. Dust the top with just a bit more tapioca flour. Working quickly, press into a ½-inch tall rectangle. Use a multipurpose scraper or chopper to create two creases to fold it in thirds like a letter, then again in half. Press out again and repeat the folding three more times, lifting the dough with the scraper and dusting the surface with tapioca flour as you go. Press into 1¼-inch tall round or rectangle. Use a 2-inch round pastry cutter or cookie cutter to cut as many rounds as possible (press down and up, but do not twist!). Using the scraper to lift it from the surface, transfer each biscuit to the lined baking sheet, at least 1½ inches apart. Reroll scraps once, repeating the folding a couple of times until you've cut out 9-10 biscuits. Place the baking sheet in the freezer for 10 minutes or fridge for 30 minutes.
• Preheat oven to 475°F. Remove the biscuits from the freezer and brush the tops with milk. If making sweet biscuits, sprinkle with remaining sugar. Bake for 16-20 minutes, until lightly golden brown on top.
• When the biscuits are warm, brush with melted butter. Transfer to a wire rack to cool slightly before serving.

FLUFFY GLUTEN-FREE BISCUITS

Steps:

• Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray and set aside. In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt. Pulse a couple of times to combine.
• Cut the shortening into small pieces and add to the flour mixture. Pulse several times to incorporate. Beat together the milk and egg white. Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl.
• Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough. With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness. Use a lightly floured 2" biscuit cutter to cut into 6 biscuits. Place on prepared baking and bake 12 to 15 minutes. Half way through baking, brush the tops with melted butter.

GLUTEN FREE BISCUITS

Steps:

• Preheat oven to 375 degrees.
• Grease a baking sheet.
• In medium bowl, blend all dry ingredients, cut in the butter/marg.
• Add milk and vinegar.
• Mix together well.
• Dough will be soft.
• Pat out on prepared pan to 1/2 inch thickness.
• Cut into square biscuits and separate with the sides of knife.
• Bake 20 minutes, will just start to turn brown. (they don't really look done but are -- also look like spread and stuck together but separate easily -- ).
• If you are able to have real butter and desire at this point brush with melted butter.
• Makes 6-8 biscuits depending on size.

THE BEST GLUTEN FREE BISCUITS

Steps:

• Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
• In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
• In mixing bowl, add dry ingredients.
• Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
• Add sour milk. Stir until combined.
• Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
• Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
• These can also be made on a baking sheet. Just don't coat them with the shortening.