This is a great biscuit recipe. They remind of the biscuits you can have at Red Lobster if you are not eating gluten-free. When we have company for dinner and they aren’t used to eating gluten-free, I like serving these biscuits. They taste very close to regular biscuits and they are always a favorite. I usually make these the day before without cooking them. I scoop them out onto a cookie tray and freeze them on the tray. After they are frozen I put them in a baggy and put them back into the freezer. The next day I take them out and defrost them about an hour before cooking them. Mmmmm good!
Makes about 12 biscuits
Ingredients
2 cups Gluten-Free Baking Classics” brown rice flour mix, page 6
1 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1-1/8 cups cold milk + 1 Tablespoon lemon juice (let sit about 10 minutes)
3/4 cup unsalted butter, melted and slightly cooled
1/2 cup shredded sharp cheddar cheese
Directions
Preheat oven to 450F.
Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again
Cut butter into pats and melt in the microwave, set aside and let cool a bit.
Sift and whisk together dry ingredients (flour mix, xanthan gum, baking powder, baking soda, sugar and salt) in a small mixing bowl.
Pour the melted butter into the cold milk while stirring. The butter will form small clumps within the milk. Don’t worry - This helps disperse the butter in little chunks throughout the dough when it bakes.
Add milk/butter mixture and cheese to dry ingredients and stir gently until combined. The dough should not be too sticky. If it is, add a tablespoon of flour mix at a time until it comes together better but isn’t super-sticky.
Scoop out with a 1/4 cup measuring cup and drop onto a cookie sheet.
Bake for 10-12 minutes or until golden brown. If you like, you can brush the baked biscuits with melted butter (mixed with garlic, optional).
Sandra D. Halpenny © 2010 All rights reserved
Makes about 12 biscuits
Ingredients
2 cups Gluten-Free Baking Classics” brown rice flour mix, page 6
1 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1-1/8 cups cold milk + 1 Tablespoon lemon juice (let sit about 10 minutes)
3/4 cup unsalted butter, melted and slightly cooled
1/2 cup shredded sharp cheddar cheese
Directions
Preheat oven to 450F.
Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again
Cut butter into pats and melt in the microwave, set aside and let cool a bit.
Sift and whisk together dry ingredients (flour mix, xanthan gum, baking powder, baking soda, sugar and salt) in a small mixing bowl.
Pour the melted butter into the cold milk while stirring. The butter will form small clumps within the milk. Don’t worry - This helps disperse the butter in little chunks throughout the dough when it bakes.
Add milk/butter mixture and cheese to dry ingredients and stir gently until combined. The dough should not be too sticky. If it is, add a tablespoon of flour mix at a time until it comes together better but isn’t super-sticky.
Scoop out with a 1/4 cup measuring cup and drop onto a cookie sheet.
Bake for 10-12 minutes or until golden brown. If you like, you can brush the baked biscuits with melted butter (mixed with garlic, optional).
Sandra D. Halpenny © 2010 All rights reserved
