GLUTEN FREE BUTTERMILK BISCUITS
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Provided by elainegl
Categories Breads
Time 27m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
- Bake 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 165.3, Fat 7.9, SaturatedFat 5, Cholesterol 21.2, Sodium 419, Carbohydrate 22.4, Fiber 0.7, Sugar 3, Protein 1.6
GLUTEN-FREE BUTTERMILK BISCUITS
Do you want flaky biscuits with a light-as-air rise made of flour and butter? You don't need gluten for that. The only essentials are cold flour and butter, quick hands, a skillet, some time in the freezer and a hot oven. Plus, lots of practice. Even if they are a little lumpy and misshapen the first time, everyone will love them with gravy or jam.
Provided by Shauna Ahern
Categories side-dish
Time 2h
Yield 6 to 9 biscuits
Number Of Ingredients 7
Steps:
- Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well.
- Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined.
- Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height.
- Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour.
- Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately.
GLUTEN-FREE BUTTERMILK BISCUITS
Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!
Provided by Gabby Morano
Categories Healthy Recipes Gluten Free Breakfast and Brunch
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
- Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
- Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g
GLUTEN-FREE BUTTERMILK BISCUITS
When I was a little girl, making biscuits was one of my favorite things to do because they were so easy and so delicious. Not until I began my experiments with gluten-free baking did I realize the gift my mother and grandmother had passed on to me in the process: They taught me that in order in making the very best biscuits, it was all about the touch. The less you touched the dough, the better the biscuits. If you over-kneaded the dough, the biscuits would be much drier and would turn to stone twice as fast. So as you are kneading your dough, remember less is more, and you will have those moist, mouthwatering biscuits you've been dreaming about. Any of the suggested accompaniments you choose will sing atop this Southern classic.
Provided by Karen Morgan
Yield Makes about 8 large biscuits
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 425°F.
- In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
- Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
- Serve hot, with butter, agave syrup, or preserves of your choice.
GLUTEN-FREE BISCUITS
Eating gluten free doesn't mean you have to miss out on the classics-for instance, you can still enjoy a traditional breakfast, courtesy of these light and flaky gluten-free biscuits. Made with gluten-free Bisquick™ mix, these simple gluten-free biscuits are easy to make and can be on the table in just 30 minutes. There's no limit to how you can enjoy one of these drop biscuits: serve them as a snack with a scoop of gluten-free jam, use them as a vehicle for your next breakfast sandwich or pair them with your favorite gluten-free entrée. Whatever way you decide to enjoy them, you'll want to bookmark this recipe for future gluten-free baking endeavors.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
- Onto ungreased cookie sheet, drop dough by spoonfuls.
- Bake 13 to 16 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Biscuit, Sodium 300 mg, Sugar 3 g, TransFat 1 g
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.
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