Kristis Gluten Free Southern Biscuits Food

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°F (218°C). Lightly grease a baking pan or line with parchment paper; set aside. You can also use a cast iron skillet.
• In a large mixing bowl whisk flour, baking powder, and salt until combined.
• Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs. You can also grate the butter into the flour and stir it to coat it.
• Make a well in the center of the flour and butter mixture. Add the half and half, or buttermilk for gluten-free buttermilk biscuits, into the well you created.
• Stir in the half and half until the dough starts to pull together into a ball.
• Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Do this two more times, for a total of three times.
• Place a piece of wax paper on top of the dough and gently roll it out until it's about 3/4 of an inch thick.
• Cut biscuits with a biscuit cutter. Don't twist the biscuit cutter after you press it down. Continue to cut biscuits. If needed, pull dough back together and roll it out again until all dough has been cut into biscuits.
• Place the gluten free biscuits close together on the parchment lined baking sheet. They should be close enough together that they touch.
• Bake for 15-17 minutes or until golden brown and cooked through.
• Enjoy warm.

HOMEMADE GLUTEN FREE BISCUITS

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

KRISTI'S GLUTEN FREE GREEN BEAN CASSEROLE

Steps:

• Melt 1/4 cup butter in med saucepan. Work in 1/4 cup rice flour, seasonings and cook until lightly browned (or until it gets a little dry).
• Add 2 1/2 cup milk and stir until thickened. It should be thin enough to pour, if it is too thick, add more milk. Leave heat on low. Keep stirring occasionally so that it doesn't clump up.
• In a cast iron pan, heat about 1/4 inch of oil. Add mushrooms and fry for about 5 minutes, or until they are golden brown and you can smell mushroomy goodness.
• Remove mushrooms from fry pan and drain. Leave the oil in the pan, we'll need that later. Add drained mushrooms and about 3/4 cup cheese to your sauce and stir over low heat until fully incorporated.
• Add onions to the hot oil and fry for 4-5 minutes per batch. Don't get too excited or you'll crowd the pan and they'll never cook right. Remove to apparatus of your choice and allow to drain. Repeat until all onions are done. Repeat with jalapenos (they should be able to be done in one batch).
• Preheat your oven to 325°F.
• While you're waiting for those onions and jalapenos to finish, get out your cleaned and prepped fresh green beans. Arrange them in a 8x8 baking dish or other small casserole. Pour about 1 cup of the cheese sauce over the green beans. Add more if you like it really cheesy. Mix it in the best you can, it won't be perfect.
• On top of the green bean and sauce, scatter 1/2-1 cup of cheese. Scatter drained onions and jalapenos and green onions. Stick in oven and bake for approx 40 minutes. Pull out and let rest for 15-20 minutes.
• With the remaining cheese sauce, add whatever leftover cheese you might have and stash in the fridge for later. This is super good on veggies and noodles. I have long dark dreams about it sometimes.