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his recipe is for a basic gluten free biscuit. The beauty of it is that you can easily add cheese and make them a dinner accompaniment. Or add some cinnamon and make them cinnamon biscuits. Cinnamon biscuits happen to be one of my favorite gluten free biscuit recipes, but I came upon them by pure experimentation. I had made the biscuits and cut them out with a cookie cutter. But I wanted to jazz them up some so I spread some melted butter across the tops, sprinkled some cinnamon and sugar on them and popped them into the oven.
The type of fat you use can make a world of difference in your biscuits. This is regarding taste, and even texture sometimes. Butter is going to result in a buttery, almost sweet taste in your biscuits. Shortening can also be used – it’s going to lend more height to your biscuits and they may also be softer. Shortening is flavorless so the end result will taste a bit different than your butter counterparts. The final verdict between the two is if the recipe calls for butter or margarine, use the butter option. If the recipe calls for any type of fat (as in, it gives you options), choose the one that will compliment the rest of the meal best.
Secret # 4
You don’t have to make drop biscuits. This is a little secret I discovered while multi-tasking. Just because the recipe is directing you to drop the biscuits on the cookie sheet doesn’t mean you have to. Instead, if you prefer round, cookie-cutter biscuits, make those instead. The secret is that because gluten free biscuit dough will be quite sticky, you’ll have to do some creative positioning. Take a piece of plastic wrap and dust a little flour on it. Lay your biscuit dough on it and cover it with another piece of plastic wrap. (You might need a little more flour). Gently roll out the dough to a nice thickness – about ½ inch or so. Use a floured cookie cutter to cut out your biscuits. Slide a metal spatula underneath the dough and place your biscuits on the baking sheet. A nice, easy way to get beautiful round biscuits!
Secret # 5
Placing the biscuits close to each other helps them rise higher. However, in most biscuit recipes, not just the gluten free ones, the directions state to place the biscuits 2 inches a part to bake. Well, if you want to see some nicely risen biscuits, try placing them closer to each other. Allow them some space, but if you try for about ½ inch apart, they will be able to grab onto the other biscuits, thus baking up sky high and light.
Gluten Free Biscuits
1 ¾ Cup Light Mix*
1 tsp. Xanthan Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Sugar (if you like a sweeter biscuit, add 1 tsp. more)
1 tsp. Salt
6 Tbsp. Cold Butter, cut into small pieces
1 Cup Plain Yogurt
Directions
Step 1:
Preheat oven to 425 degrees.
Step 2:
In a large mixing bowl, combine all of the dry ingredients and whisk to mix.
Step 3:
Add the cold cut butter in with a pastry blender or fork, until the mixture resembles crumbs.
Step 4:
Add in the yogurt and gently mix until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and pat to ¾” thickness.
Step 5:
Cut the dough into 2 ½” squares or using a biscuit cutter**. Place 1” apart on an ungreased baking pan (or pizza stone).
Step 6:
Bake for 15-20 minutes.
Makes 6 large biscuits.
**Cutting your biscuits can be fun using a variety of fun shapes. We like hearts and eggs. Really, any similar size biscuit cutter will work great. Alternatively, if you want round biscuits and you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter. A very creative biscuit cutter.
*For the Light mix -
Combine:
1 ½ Cups Brown Rice Flour
1 ½ Cups White Rice Flour
3 Cups Tapioca Flour
3 Cups Cornstarch
3 Tbls. Potato Flour
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1st Keep
 Becki
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