GLUTEN-FREE BISCUITS
Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
FLUFFY GLUTEN-FREE BISCUITS
Tender and fluffy gluten-free biscuits made with almond flour. Make these easy buttery biscuits with buttermilk or milk! Serve warm with butter and jam, topped with gravy, or add a tablespoon of sugar for strawberry shortcake biscuits!
Provided by Sarah Menanix
Categories Sides
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 259 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THE BEST GLUTEN FREE BISCUITS
I tried many gluten free recipes for biscuits. They were either crumbly, or lacked any flavor. I then went back through older recipes, and converted my "good ol'" biscuit recipe to a gluten free one. I use them for sausage gravy, chicken 'n' biscuits, shortcakes and even breakfast sandwiches. Everyone who has tried them, loves them.
Provided by BeckyCherwak
Categories Breads
Time 20m
Yield 6-8 biscuits, 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 331.3, Fat 14.7, SaturatedFat 4.6, Cholesterol 4.1, Sodium 803.7, Carbohydrate 45.2, Fiber 1.7, Sugar 2.6, Protein 4.5
GLUTEN FREE BISCUITS
This Recipe is from Roben Ryberg's Cookbook You Won't believe it's Gluten-free! Easy and super yummy! Even good re-warmed the next morning(it any left!) I followed directions exactly except used soy milk and marg. and patted out and cut with a knife, worked fine but might try dropping from spoon like traditional drop biscuits next time, don't know how that would work, I have only done as writen so far....
Provided by Robin Batterson
Categories Breads
Time 30m
Yield 6-8 biscuits, 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.5, Fat 8.8, SaturatedFat 5.6, Cholesterol 24.6, Sodium 565.3, Carbohydrate 29.3, Fiber 0.3, Sugar 1.4, Protein 1.2
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