Friday, January 12, 2018

Gluten Free Biscuits

Kathleen made these last week and they are super delicious!

Gluten Free Biscuits 

adapted from

2 cups All-Purpose Gluten Free Flour
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk

Preheat the oven to 425°F.

In a large bowl, whisk together the flour, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.

Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.

Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking).

Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.

Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking.

You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.

After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

Store leftovers in an air-tight container or bag overnight or freeze.

    No comments:

    Post a Comment