HOMEMADE GLUTEN FREE BISCUITS
These homemade, gluten free Southern Style Biscuits are perfect naked or swimming in Country Sausage Gravy. Best of all, they are easy to make. Just scoop, drop and bake!
Provided by Teri Delany
Categories biscuits
Time 45m
Number Of Ingredients 11
Steps:
- Move oven rack to center
- Preheat the oven to 450 degrees Fahrenheit (232 C)
- Line a baking sheet with parchment
- Place the lined baking sheet inside (or on top of) another baking sheet
- If you are using honey (8g) instead of cane sugar, mix the honey with the oil and vinegar in a small bowl, set aside
Nutrition Facts : ServingSize 1 Biscuit, Calories 250 calories, Sugar 2g, Sodium 460mg, Fat 15g, SaturatedFat 7g, UnsaturatedFat 8g, TransFat 0g, Carbohydrate 22g, Fiber 2g, Protein 3g, Cholesterol 60mg
KRISTI'S GLUTEN FREE SOUTHERN BISCUITS
Based on Alton Brown's Southern Biscuit recipe from Food Network. If you like your biscuits hard and crunchy, increase bake time to 30-35 minutes.
Provided by Kristi Waterworth
Categories Breads
Time 30m
Yield 9-16 biscuits, 9-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 (make sure you do this first). It's really important that you work these biscuits as quickly as possible and get them RIGHT INTO THE OVEN! It will help the rise and texture so much if you do --
- In a large mixing bowl, combine all dry ingredients. Work in butter and shortening with your fingertips until it is all broken up evenly (this might be effective in the food processor, but I haven't tried it). Feel free to squish it into the dry mix until it's all sort of rubbed in and no clumps are left. Work as quickly as you can to minimize softening the fat.
- Make a well in the center of your dry goods/fat combination and pour the buttermilk into the center. Start with just one cup and mix it all in by hand. If the dough isn't just almost so sticky it can't be worked, add more buttermilk (this is going to depend on many factors, including the weather and the mood of your flours).
- Flour your work surface (I like to use sweet rice flour) lightly and turn out your super sticky dough. Turn it into itself (like a knead, but more gentle) 5 or 6 times, just until it comes together.
- Push the dough out into a round that is about 1 inch thick. The best biscuits come from an evenly thick dough, but they are kind of forgiving, so don't worry over it too much if it's close. Find something round with an approximate measurement of 2" -- biscuit cutter would be great, but I don't own one, so I just use a cup that has a similar diameter (be sure to grease it REALLY good or that dough will never come out).
- Push your 2" round thing down through the dough completely before twisting to release. Put biscuits on a greased glass dish (pyrex type critter), so that they're touching but not squished together. Brush the tops with butter (or spray lightly with pan spray) and bake for 20 minutes for a soft biscuits, 30-35 for a hard biscuit.
- Let rest at least 10 minutes for structure to set, then eat until they make you sick. This will make 9-16 biscuits, depending on the size of your cutter and the thickness of your biscuits.
Nutrition Facts : Calories 144.9, Fat 6.3, SaturatedFat 2.6, Cholesterol 8.1, Sodium 647, Carbohydrate 20.1, Fiber 1.2, Sugar 1.9, Protein 3.3
SOUTHERN BISCUITS
I normally don't use a recipe for my biscuits,but I've learned from experience that the recipe on the bag of flour does not make the best biscuits. Here is an approximate recipe.
Provided by Dale Goodman
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour and shortening in a mixing bowl.
- Using a pastry blender or a fork, cut in shortening until mixture resembles coarse crumbs.
- Add buttermilk and stir.
- Start out with a little and add more as you need.
- The dough should be wet and gummy.
- THEN, sprinkle a little flour on top and work it in with your hands.
- Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much.
- Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown.
- You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.
Nutrition Facts : Calories 215.9, Fat 10.9, SaturatedFat 2.8, Cholesterol 1.5, Sodium 435.5, Carbohydrate 24.9, Fiber 0.8, Sugar 1.8, Protein 4.3
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