Gluten Free Biscuits Food

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.

GLUTEN-FREE BISCUITS

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.

GLUTEN-FREE BISCUITS

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.

THE BEST GLUTEN FREE BISCUITS

Steps:

• Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.
• Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!
• Add the milk and mix into a nice dough ball. It should be wet, but workable.
• Preheat your oven to 425º F.
• Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.
• Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
• Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
• Bake at 425º F for 15 minutes.

GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well.
• Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined.
• Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height.
• Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour.
• Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately.

GLUTEN FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.
• Cut 6 tablespoons of the butter into 1/2-inch cubes and place them in the refrigerator to stay cold. Melt the remaining 1 tablespoon of butter in the microwave or on the stovetop (this will be for brushing the tops of the biscuits later).
• In a liquid measuring cup or small bowl, whisk together the buttermilk and pumpkin puree.
• In a food processor, combine the gluten-free flour, almond flour, coconut sugar, baking powder, salt and nutmeg. Process to combine. Scatter the cold butter over top. Pulse just until the butter is incorporated but you can still see pea-sized pieces.
• Pour the buttermilk-pumpkin mixture over top then pulse until the mixture holds together when pressed-the mixture will still look a bit floury and you'll still see little balls of butter, but the dough should stick together. If the dough is too dry, pulse in more buttermilk, 1 tablespoon at a time, until it sticks together.
• Scrape the dough onto a piece of parchment paper and gently form it into a 1-inch-thick round (try to be as loving as you can-you want the dough to stick together, but you don't want to compress it too much, otherwise the biscuits could turn tough).
• Using a floured 2-inch biscuit cutter, press down to cut out the biscuits, cutting them as closely together as possible. Transfer the biscuits to the prepared baking sheet, spacing them at least 2 inches apart. Gather the remaining dough, pat it together, and cut out more biscuits. After that, discard any remaining scraps.
• Brush the biscuits with the melted butter. Bake the biscuits until they're golden brown, about 16-18 minutes. Transfer the biscuits to a rack and let cool slightly. Serve warm.