Thursday, May 28, 2015
I have never been a great biscuit maker. Then when we went to gluten free(plus everything else) I really struggled. Right now, these are the biscuits we are most happy with and I make them frequently. They are pretty close to the traditional wheat based biscuit, though slightly more crumbly- which in our book is better then hard or rubbery!
I used a fried egg(I cook it in the same sized biscuit cutter I used for the biscuits so it fits nicely). I also cooked some chicken with some smoked paprika,salt and a bit of sugar. I had some asparagus and quickly blanched it and added it on top, this was definitely a do again mix of fillings!
Usually I love these soaked in honey and Abby safe homemade margarine- but was feeling like "brunch" today.
Smoked Paprika is hit or miss with Abby. We aren't sure if it is corn tainted or she is reactive to something they use to process it, but we save smoked paprika for her most empty bucket days and if she just eats it once in a blue moon she generally tolerates it.
1 3/4 cups all purpose Gluten-Free Flour
1/2 teaspoon salt(we use pink himalayan)
1 teaspoon Now brand guar gum
2 teaspoon homemade baking powder
1/2 teaspoon baking soda
3/4 cup cold organic palm shortening
1/2 cup thinned homemade coconut yogurt(so it has the same consistency as buttermilk)
In bowl combine all dried ingredients.
Then cut palm shortening into the dried ingredients.(should look like pea sized bits)
Now mix in coconut yogurt and mix until it comes together.(less handling the better)
The dough should be slightly softer then working with wheat.
Flour cutting board or counter.
Place dough on flour and flour hands. Pat dough about 2 inches thick.
Cut biscuits(no twisting!!)and place on parchment paper on a cookie tray. I place them so they are not quite touching one another.
Place biscuits into freezer for about 15 minutes.
Preheat oven to 425
Bake chilled biscuits for 13-16 minutes.
NOTE: You can freeze the raw biscuits and keep in a freezer bag and then bake 1 at a time.