WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, December 29, 2012

Refrigerator Biscuits Gluten-free, corn-free, dairy free

Though I really enjoy cooking, baking, etc there are times I need something fast to finish a meal. Or fast because Abby is hungry right NOW! Or I am just tired.


This stuff is great! You make a batch of the batter and throw it in the fridge. You can grab a spoonful at a time for a drop biscuit, or roll a small amount for a couple cut biscuits, or mix a bit of milk and sugar in and you have a fast cobbler or even cinnamon roll- Move over Pillsbury, I got something better!

It doesn't rise as much as I wish it would, but boy oh boy is it tender and a fine crumb- and who can beat how easy this is!!! A bucket of this in your fridge will keep for 2 weeks. Instant biscuits, pot pie topping, cobbler topping. Life made easy is rare when you have to cook everything from scratch!.

All 3 of the packets on a Red Star pack of three of yeast.
5 Tablespoons warm purified water.
3 Tablespoons granulated sugar(Dominio's)


2 1/2 cup gluten free flour
2 Tablespoons granulated sugar(yes, more!)
6 teaspoons baking powder(Hains or homemade)
1/2 teaspoon baking soda
1 teaspoon guar gum(soy lite)
1 teaspoon salt(we use pink himalayan)
2/3 cup palm shortening(so far I have only used spectrum.)

1 1/2 cup coconut milk (warmed to a bit above room temperature.)
1/4 cup warm water(maybe more or less, you want a very soft dough that borders on batter)


First, mix the yeast,water, and first 3 tablespoons of sugar in a bowl and set aside.

Then mix all the dry ingredients in a bowl. Cut palm shortening into dry ingredients.
Then mix the coconut milk into the yeast mix. Now, add all liquid ingredients to the dry ingredients that you cut with palm shortening.

Stir well. The dough will feel almost "foamy" . Put in airproof container and keep in the fridge.

DROP BISCUIT:
When you want quick biscuits, 1 cup of dough(will be thick and firm from the fridge) plus 1 Tablespoon warm water and 1 teaspoon sugar. (3 drop biscuits) Mix well into a stiff batter and pour into greased muffin tin or muffin tin lined(fill about 3/4 full). Place in oven. Now turn oven on to 375. Bake 15-20 minutes until brown.
Drop biscuits top a chicken stew for a quick dinner.


ROLLED BISCUIT:
Take out the amount of dough you want and pat on a lightly floured board. Cut biscuits. Place in cold oven. Then turn oven on to 375 and bake 15-20 minutes.
SHAPED BISCUIT:
I roll three small balls and jam them in the muffin pan(lightly greased or lined)bake at 375 for 15-20 minutes.


COBBLER TOPPING:
Grab 1-2 cups of the dough. Basically you could crumble it(would cook faster)or you can add 2 Tablespoons water/milk to each cup of dough. Mix well until it becomes more "batter" add 2 Tablespoons of sugar and mix well. Drop by the spoonful onto of your fruit.



CINNAMON ROLLS:
I grabbed two cups. Rolled on a board sprinkled with gf flour. Rubbed a couple teaspoons of coconut oil, some allspice and nutmeg(Abby cannot have cinnamon)some brown sugar. Rolled, sliced and baked for aprox 15 minutes at 400 until golden brown. Almost like the mini's from Burger King. Make a quick dipping/glaze with powdered sugar, vanilla and water.




DANISH:
1 1/2 cup of the dough. Mix in 1 egg and 1/4 cup warm water/warm alternative milk 2 Tablespoons sugar. Will be thicker then pancake batter but too thin to call a dough. I grease english muffin rings and pour a few tablespoons in. Make a little dip in the center and put a spoonful of diced peaches(or whatever fruit,preferably already cooked or canned for softness, jams, jelly all work well). Bake at 375 for 15-20 minutes until golden. Glaze if you want.

QUICK KOLACHE:
1 1/2 cup of the dough. 1 egg and 1/4 cup warm alternative milk or water. 1 teaspoon sugar. Mix well and again spoon into greased english muffin rings. Sprinkle with diced meat and cheese of choice. Place in cold oven and bake for 20 minutes at 375.

This isn't going to have a lot of height, but boy is it a tender biscuit! As you play with it, it is going to have better height and crumb if you mix egg or milk into the dough and use it in a batter state. A bit of sugar for any sweet dough. Terrific to make single portion foods. Not exactly a pillsbury pop and bake biscuit, but with the dough mostly made and kept in the fridge it sure has made life easier- and that is what we were after.

6 comments:

Anonymous said...

I like this idea a lot!!! What kind of gluten free flour are you using....are you using a blend or straight shots of something??? Have you tried coconut sugar? It is so yummy like a kind of brown sugar...and with certain flours...reminds me of a graham crackerish smell.
We are coconut nuts here....lol I make a fermented coconut sour cream,even....just chill the can and take out the solids...mix in a little whey and let it set for a day..depending on how sour you want it...we love it. Bet you prolly already do that right!! winks
Aliyanna

Diane said...

I make my own mix- rice,brown rice, Teff(usually, or sorghum, ) potato starch, tapioca..

Love coconut sugar- but like raw palm sugar even more! We love the taste, but better yet if you can find it, palm sugar is loaded with enzymes and minerals- good stuff!
I have not tried to ferment the coconut cream!!! WOW TY!!! I don't like the lacto ferment for veggies(beyond the nofu)but never thought to do sour cream that way! Going to give a try! What a fab idea Aliyanna!!!

Anonymous said...

We love both sugars....we end up with whichever our co-op has available. We are in WA state and use Azure Standard...I think they are in Texas, too...saves lots of money. Where do you get your things?
Why don't you like the lacto-ferments...that is interesting...bad taste??? What changed our mind was changing to an anerobic environment. We use fido jars and it has made all the difference in the world. My kefirs tastes soooooo much better. Also are you using whey or salt to ferment.....do you use caldwells starter? That really helps.
Do you have a part ratio...like how many parts of each flour and starch. Most of the things I have been baking of late are straight shots of fermented or sprouted grain flours I make.
I wish we could get beyond this gut issue...don't want junk food...but would like to eat without being sick or bloated.
Aliyanna

Diane said...

We shop the international foods stores(gobs cheaper!) Like Asian Markets(avoid chinese and Japanese, they tend to use more colors,chemicals, etc)...
I live for FIDO jars!
I usually use salt for ferments- we like how they taste better. I have not heard of caldwell's starter- going to go google! TY!
Yes, the gut issues are killing us- not for the junk food, but would love to feed her a simply fresh tomato salad, or tasty clean beef- nutrition would be so much easier with a healed gut!

Anonymous said...

I get Caldwells thru Wise Choice Market on line. I like Azure for us...since I buy in bulk and can get the weird stuff we need.

I wish I knew what exactly to do for us...it never seems to end. We soak grains and sprout grains to remove phytates and lectins which really agitate my kids.
We do a ton of fermented foods and drinks..their current fav is rejuvalac made from milo and assorted fruits. We are low sugar, low carbs..soaked meats and only home made foods..period...the preservatives and additives drive them nuts..can always tell if they get some....ugh!!
They take Grapefruit seed extract for yeast and biotin and larch...those have been very helpful...but we still are fighting so hard and it takes soooooo many twists. I thought split pea was a good choice for them...more protein...but the carbs were too high so changing again.

Don't get me wrong...they are so much better..my one son was a Kanner's kid...my other son was labled incorrigible at 2..and my daughter is fragile X. They are adopted FAS/autistic/drug kids. They are now doing much better...it is just that it keeps on going and goin...just like the energizer bunny!!!

The l-lysine and glutamine seem to be helping the gut and am looking into butyric acid.

Sorry for the whine...hope your day is better.

Just an odd question....is there a way to see where I am posting? I am rooting all over your site for ideas...and sometimes it is hard to find where I have been!!!!

Aliyanna

The Christians said...

What the what?! Refrigerated biscuit dough??? You are a genius! Thanks so much for sharing. Can't wait to give this one a try!

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