You might remember me telling you about my wife being gluten-free due to post-transplant wackiness. As we continue to explore the gluten-free world I intend on sharing some of our favorite recipes along the way.
When you can find substitutions for southern classics that are still delicious, it’s a plus in my book. I don’t desire to live without biscuits and nor should anyone because of celiac disease or a lifestyle change.
Biscuits are a southern dinner table staple that I don’t believe will go away anytime soon and why would you want them to? The crispy, flaky skin encasing that fluffy pillowy center can do all but solve world hunger. But then, again, it might be worth a try so bake away friends. Lets show the world what they’ve been missing.
I recollect biscuits being a regular fixture at our dinner table as kids growing up and they all differed depending upon whose house you visited. At my grandmothers you would be greeted by the lard and butter combo biscuits that just barely met the top of the cast-iron skillet. You know the ones holding on to so much grease that they have a light sheen on the top. If you ventured to our home you could easily be met with a sheet pan of Pillsbury buttermilk biscuits. Which I was okay with. But if my mom wasn’t putting in twelve-hour days at the hospital then you might be lucky enough to find grandma’s recipe on the range.
2 cups Gluten Free Pantry All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons granulated sugar
1/3 cup chilled butter cubed
1 medium egg
3/4 cup almond milk
1. Preheat oven to 375. Place the first five ingredients in to a bowl. One large enough so that you don’t lose the ingredients. I like to lightly whisk all of my dry ingredients together.
2. Create a well in the center of the mixture and add cubed butter. Using both hands, pinch your butter and flour together until get grainy pea size balls forming.
3. Slowly add in your almond milk until dough begins to form. You should be able to use most of the milk. The mixture should be able to hold together.
4. Pull mixture onto floured surface. Roll your dough out into 1/2 an inch thick and cut your circles. if you don not have a biscuit cutter a mason jar or both ends of a canned food item will work fine. Just be sure to sprinkle some flour on it.
5.Let your biscuits bake for 15-20 minutes. They only took about 16 minutes my oven which runs higher. So gauge for yourself, no two ovens are alike.
Side Note: The wife and I enjoyed these biscuits with pepper gravy and they were delicious. But because this recipe is slightly sweetened, but not overwhelmingly so. These biscuits will also be great for dessert with some macerated fruit and Chantilly cream.
6 thoughts on “Gluten Free Biscuits”
Charles these look divine! As you know i am always noodling around with gluten free recipes so this is a nice one to add to my collection. Photos are lovely by the way.
Thanks Teresa! I’m really falling in love with food photography and I’m loving your gluten-free post & those Blueberry Biscuits. I plan to make them soon.
Hi Charles, Good for you for making this gluten free effort for your wife. I just started a 30 day gluten free diet (just as an experiment) soon to post the results. I’m happier cutting wheat out for the most part. I am going to attempt some biscuits using my recipe with buttermilk and I’ll let you know if they turn out. I think baking gluten free takes lots of experiments but can be very delicious as I’m sure your biscuits are.
Can I have your email. My email is email@example.com
Thanks Angela! It’s firstname.lastname@example.org
These biscuits look great Charles!