Monday, March 22, 2010
Recipe of the Week: Gluten Free Biscuits
I've been on a quest since my celiac sprue diagnosis to find a biscuit that could hold up to the rigors of my biscuit expectations. These expectations include flakiness, a perfect medium for sweet and/or savory sauces/gravies/honey/jam/butters/jellies, and to be the antithesis of tough.
Shug and I have endured many a hockey puck pretending to be an edible biscuit. I've tried tapioca, rice flour, garbanzo bean flour concoctions. I've tried biscuits from mixes and from scratch. I've tried promising my firstborn to the gluten free gods, but nobody fell for that one.
Enter Bob's Red Mill Biscuit and Pancake Mix. It made the Best. Biscuits. Ever.
Best Gluten Free Biscuits Ever
Makes 9-12 biscuits
2 1/2 cups Bob's Red Mill Biscuit and Pancake Mix
1/2 cup cold unsalted butter cut into small chunks
3/4 cup milk
Preheat your oven to 350 degrees. Put the biscuit mix in a large mixing bowl and add the butter. Using a pastry cutter, cut in the butter until the mixture resembles a coarse meal. If you don't have a pastry cutter, remove your bling and massage the butter into the flour.
Add the milk to your bowl and using your hands, knead the butter-flour mixture and the milk together. Make sure all of the flour is moistened, but not soupy.
Grab a piece of dough about the size of a ping pong ball, shape it a little in your hands and place on an ungreased cookie sheet. Continue until you use up all of the dough. Make sure you leave a couple inches space between the biscuits.
Bake for 20-25 minutes or until the bottoms are a golden brown. The tops won't change color too much, so you'll have to check by lifting up one of the biscuits to see if they're done.
Remove from oven and let sit on the baking sheet for another 5 minutes if you can wait that long! Serve with whatever your heart desires and send an air-kiss to Bob's Red Mill.