What do people who have Celiacs or a gluten allergy miss the most? Bread. All bread. Soft, chewy, flakey and delicious. There really is no gluten-free substitution that truly tastes like wheat flour bread. And making biscuits that taste like what your grandma used to make? Forget it. Until now. I won't promise these are just like hers, but they are as good as gluten-free biscuits get and for someone who hasn't eaten a regular biscuit in over ten years, these are melt-in-your-mouth amazing. I bet you will agree.
What makes these biscuits so much like the real thing? I use gluten-free self-rising flour in combination with my normal gluten-free all purpose flour. Where do you find self-rising GF flour? I won't lie, it's hard to get. I have yet to find it in any store. I buy it on Amazon and it comes all the way from England! Needless to say, I stock up when I order it. But think of the things you can make with self-rising GF flour!
This recipe is easy too. Make sure you start with clean hands. And I find it goes smoother if I prep everything before I get my hands in. Preheat your oven, line your pan, flour your work surface and measure everything out. Once that's all done, get started with a big bowl to combine all your dry ingredients.
Next start "rubbing in" your cold butter (meaning leave the butter in the fridge until the last minute!) into your dry ingredients. Work quickly so that your don't melt the butter. It will start to form into pea size chunks.
Next start working in your almond milk and apple cider vinegar mix. Wait, what in the world is that for? The vinegar slightly curdles the almond milk and creates a tangy buttermilk taste. Just like grandmas! And don't over-work it. Just let it come together so it forms a loose ball and then turn it out onto your floured surface.
Lightly kneed and turn a few times and then start forming it into a disk about half an inch in thickness. Using a biscuit cutter or a wide lipped glass, press your individual biscuits and lay then on your lined pan. You will have to form the scraps into smaller balls and reflatten until you have used up all the dough. Remember, keep moving quickly to try and keep the cold butter pieces from melting too much.
Brush the top of the unbaked biscuits with the melted butter for added deliciousness and they are ready to go into the oven.
13 to 15 minutes later and you have delicious, flakey, buttery biscuits. Sop up your gravy with it, slather it with blueberry jam, or just add a little more butter and eat all by themselves. As with any biscuit, the are best when warm so pull them out of the oven 15 minutes before meal time to let them cool a little, and then dig in!
Time: 30 minutes
1 1/4 c. gluten-free all purpose flour (I like Cup4Cup Wholesome blend)
3/4 c. Doves Farm Gluten-Free Self-Rising Flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
4 tbsp. earth balance butter (cold) + 1 tbsp. of melted to brush tops
3/4 c. unsweetened low sugar almond milk + 1 tbsp. apple cider vinegar
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Flour a surface to work on ahead of time so it is all set when the dough is mixed. Get your biscuit cutter or drinking glass ready as well. This is a good time to melt your extra tablespoon of butter for brushing the top of the biscuits and getting your brush out.
Combine the almond milk and apple cider vinegar in a small cup and set aside.
In a bowl, mix the flours, baking powder, baking soda and salt. With your fingers, rub in the butter to the flour to combine, working quickly as to not melt the butter too much. Add half the milk/vinegar mixture and with your hands, start to work the wet ingredients into the dry, adding the second half of the milk/vinegar until just combined.
Place just formed dough onto the floured surface and kneed/turn lightly a few times. Pat out into a round, about 1/2 inch thick. Tap your biscuit cutter or drinking glass into the floured surface to dust and then start pressing out your biscuits, again, working quickly.
Place each round onto your pan and brush with the melted butter.
Place in oven for 13-15 minutes, or until very slightly golden.
Makes 8 biscuits.
Nutritional Estimations for 1: Calories 221. Total Fat 10 g. Cholesterol 0 mg. Sodium 463 mg. Potassium 17 mg. Total Carbs 35 g. Fiber 3 g. Sugars 0 g. Protein 3 g. Vitamin A 1%. Vitamin C 0%. Calcium 5%. Iron 4%.
I hope you love them as much as I do. While they aren't as good as my grandma's were, they are the best gluten-free biscuits I've had and made. Enjoy!