4 Ingredient Gluten Free Bisquick Biscuits Foolproof And Ready In 25 Minutes Recipes

4-INGREDIENT GLUTEN-FREE DOUGH BISCUITS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into a 12-inch (30-cm) disk.
• Use a small cookie cutter to punch out 12 biscuit rounds.
• Transfer the rounds to a parchment-lined baking sheet.
• Use a pastry brush to brush the butter on the biscuits and lightly sprinkle the tops with salt.
• Bake for 15 minutes, until the biscuits are set and just starting to brown.
• Enjoy!

4 INGREDIENT GLUTEN FREE BISQUICK BISCUITS: FOOLPROOF AND READY IN 25 MINUTES!

Steps:

• Heat oven to 400 F.
• In a medium size bowl, add the bisquick baking mix and the arrowroot powder.
• Mix until combined.
• Using a pastry blender, cut in the cold butter until mixture has small chunks of butter left.
• All at once, add the milk and stir until dough comes together and forms and ball.
• Turn dough onto a surface lightly dusted with biscuit baking mix.
• Form the dough into a round disk and pat it out until the dough is about 1 inch thick.
• Cut biscuits with a 2 1/2 inch biscuit or cookie cutter. Place on a baking sheet lined with parchment paper.
• Brush lightly with remaining milk.
• Bake for 18 minutes or until golden brown.

EASY GLUTEN FREE BISQUICK BISCUITS

Steps:

• Add the gf Bisquick, baking powder, and salt to a large mixing bowl. Whisk to blend them together.
• Add the cold unsalted butter into the gluten free flour mixture. Hold the large bowl as you use a pastry cutter to cut the cold butter into the flour. You want the bits of butter to be the size of small peas.
• HINT: Be sure the butter is very cold! Many readers ask me if they can use a food processor to mix the flour and butter together. You can use the food processor, but it is very easy to over blend the butter in the dough. If the dough is over-mixed, it will not have flaky layers.
• Add 1 cup of milk to the dry ingredients and mix until a soft dough forms.
• Preheat the oven to 425º F.
• Important Tip: Let the soft dough sit for 15 minutes. This is critical because the gluten free Bisquick baking mix is gritty due to the large ratio of rice flour. Letting the batter sit will allow some moisture to absorb into the rice flour and let it soften.
• Place the dough on wax paper and press to 1 1/2 inches thick. Use a biscuit cutter to cut biscuits out of the dough.
• Place the biscuits onto a baking sheet. Line the baking sheet with parchment paper or use an ungreased cookie sheet. Brush the tops of the biscuits with milk. This will help the biscuits get a golden brown color on top.
• Bake the biscuits for 20-22 minutes until the tops are golden. Remove the biscuits from the oven and place them on a cooling rack. We love to enjoy them hot out of the oven with melted butter.