Wednesday, January 13, 2010

GF Biscuits

GF Biscuits


3 Cups Gluten-Free Flour :
¾ Cup GF Potato Starch
1 Cup GF Oat Flour* (or Sorghum Flour)
¾ Cup GF Tapioca Starch
½ Cup GF Corn Flour**
1 ½ tsp. Guar Gum
¼ tsp. Xanthan Gum
4 tsp. Baking Powder
1 Tbsp. Sugar
1 tsp. Salt
¾ tsp. Cream of Tartar
½ Cup Butter, cold, cut into 1/2 inch cubes
6 Tbsp. Shortening (GF Margarine)
1 Cup Milk

Preheat oven to 425°. Measure out Gluten-Free flour ingredients into a medium bowl, stir with a whisk and/or sift together until completely combined. Re-measure the flour ingredients as 3 cups (dry measure); reserve any remaining flour for rolling out the biscuits. Sift remaining dry ingredients and the 3 cups of flour into a large bowl.

Using a pastry blender or two butter knives cut the butter into the dry mixture until the mixture resembles coarse crumbs (do not over mix, some small pieces of butter should still be visible!). Using a fork, make a well in the center of the mixture; add Buttermilk (or milk) all at once. Stir just until moistened.

Turn dough out onto a lightly floured surface (use extra reserved flour) or a large piece of parchment paper. Knead dough gently; just until dough holds together. Roll out dough to 3/4 inch thickness, cut dough out with biscuit cutter (I like large biscuits so I use a 3 ½ inch biscuit cutter). Re-roll out excess dough for additional biscuits. (NOTE: each time that you knead/roll out the dough, the dough gets tougher; so try to cut out as many biscuits as possible each time that you roll it out.)

Place biscuits one inch apart from each other on an ungreased baking sheet. Bake at 425° for 20 to 30 minutes or until golden brown. Serve immediately.

For Chive Biscuits OR Herb Biscuits:
Stir 1-3 Tbsp. minced Chives OR Fresh Herbs (Thyme, Rosemary, etc.) into the dry mixture, just before cutting in butter.

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