Gluten Free Biscuits No Gums Food

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 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.

GLUTEN FREE BISCUITS (NO GUMS)

Steps:

• In a medium bowl mix all the dry ingredients.
• In a small bowl stir together all wet ingredients.
• With a spatula or spoon stir wet ingredients into dry, until combined. The dough is a bit sticky but holds together.
• Scoop ¼ cup balls of dough and drop on cookie sheet or roll them using your hands into balls. Bake for 10-12 minutes.
• Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or grease cookie sheet.

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.

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.