I wish I never tried these Gluten Free BISCUITS! Now, I am doomed to be 500 lbs! 🙂
They are SO good that you CAN’T have just ONE!
I am by no means Southern and I could care less about biscuits, even before I went Gluten Free!
It all changed when my friend challenged me to come up with a Gluten Free version, knowing that her gluten-free Southern friends would do anything for a good biscuit…
I told her I can give it a try, but she would be the tester since I don’t know much about biscuits.
I researched recipes for traditional biscuits and then, its gluten free version. The recipe that made the most sense to me was by America’s Test Kitchen!
I decided to make my first batch while my friend was away, thinking the first batch would be so bad I would be ashamed to give it to her to try.
Surprisingly, it came out really good! I mean, I liked it, but what do I know about biscuits…
Shortly after, I noticed my biscuits mysteriously vanished… I suppose, they were half way decent, I thought, since my family members gobbled them up…
Just to make sure I was really on to something I decided to explore a few other recipes, watched some videos and was intrigued with what I saw. Majority of the Gluten Free Biscuits recipes online force the traditional method to cutting biscuits!
If you know anything about gluten free flours and gluten-free baking, you know excess of flour is not a good idea!
But – that’s what people do out there… so, I decided to put it into test! I made the biscuit dough the traditional way and used a biscuit cutter.
I knew even before baking that it will NOT be a good biscuit…
They looked pretty good BUT… trust me, they did not taste or feel like they should!
You see, you can’t work with gluten-free flours the same way you work with regular, gluten containing flour!
Gluten-free flours don’t absorb fat well, in this case, butter, the substantial ingredient for a buttery and flaky biscuit. Therefore, you can’t use as much butter as in a regular biscuit recipe.
Gluten-free flours don’t absorb liquid well either. If I used the same amount of buttermilk as in a regular recipe, I would end up with a pancake instead of a biscuit! And, that is why I used Greek yogurt (thicker consistency) with some lemon juice in place of buttermilk!
Gluten-free flours contain a lot of starches that need to be hydrated! It is very important to let the dough rest for 30 minutes before baking!
So, here is how I made My Gluten Free BISCUITS:
First thing first – FLOUR!
I make my own gluten-free flour blend. I had tried so many brands, cheap and expensive, and decided that this blend works for me the most, in so many different recipes.
I mixed my GF flour blend with baking powder, psyllium husk, sugar and salt.
Second – BUTTER!
I cut my butter into small cubes and chilled it in a freezer for 15 minutes.
Then, I quickly worked it into the flour. I did not use a pastry cutter. Just broke up the butter pieces with my fingertips and worked it into the flour.
Later, I’ve found a quicker and a better method for incorporating butter into flour…
I freeze a stick of butter. I peel the wrapping paper half way, make a mark at 4T and shred the butter on a box grater!
Third – YOGURT!
In place of buttermilk I used plain, non-fat Greek Yogurt, because that’s what I had on hand. I think whole milk yogurt would work even better, resulting in richer tasting biscuit. I added some lemon juice to obtain the buttermilk flavor.
I whisked the yogurt mixture with an egg, milk, baking soda and vegetable oil and quickly incorporated it with my flour and butter, using a rubber spatula.
I ended up with something more resembling batter than dough! And that was the key for a good fluffy, gluten-free biscuit!
I let the batter rest for 30 minutes, covered, to allow the starches to hydrate.
In the meantime, I preheated the oven to 450ºF.
Why a heavy pan? 450ºF is a high temperature, and I did not want to have burnt bottoms in my biscuits. I also could have used a cast iron skillet, but I did not feel like cleaning cast iron afterwords…
My 1/3 cup was perfect and made 6 beautiful biscuits.
Now, the next step I found optional. Since I sprayed my measuring cup with cooking spray, the biscuits already had some gloss to it. The first batch I baked just like that. The second batch I brushed with half and half, but did not notice a drastic difference.
Either way, with or without the wash, my Gluten Free BISCUITS came out beautiful. Maybe not in traditional “can” shape but very good looking.
I transferred my Gluten Free BISCUITS onto a cooling rack ….
… and could not wait to brake them in half and try it!
I had a dilemma though… what should I have my biscuit WITH first???
That’s a good dilemma to have. Don’t you think? 🙂
I went for jam. Cherry jam!
The next day I made breakfast sandwiches!
Bacon and scrambled eggs with scallions on a gluten-free biscuit!
The next day, my family wanted more Gluten Free Biscuits!
Since I am a pleaser, of course, I made more.
That was a GOOOOD breakfast!
I never knew how good a biscuit with butter and honey could be!!!
Later that day, I found out from my Southern friend about chocolate gravy! I mean, I did not even know something like that existed!…
Of course, she did not have to twist my arm.
I had to try it right away!
And, OMG! Why did she have to tell me about this sinful chocolate gravy???
(I subbed the regular flour with 2 T of my GF flour blend + 1 t of cornstarch).
Seriously! This should be against the law!!!
My husband, the Yankee, not knowing a thing about biscuits, said: “I never thought I would say this, but a biscuit with this chocolate thing is pretty awesome”!
I had my biscuit, the Polish way, I suppose, with the chocolate gravy sandwiched in between two halves. 🙂
What is your favorite way to eat a biscuit?
I added some cheddar to the batter in one of my batches! It was almost like eating the famous Red Lobster biscuits!
I also have made Chicken Pot Pie with Rainbow Swiss Chard topped with Cheddar Gluten Free Biscuits!
It was DELICIOUS! Comfort food at its best!
As Always, Eat Well, Spend Wisely!
- 2 cups Gluten Free flour blend (I used my homemade blend by ATK - recipe below)
- 1 T baking powder
- 2 t powdered psyllium husk
- 2 t white granulated sugar
- 1 t salt
- 4 T unsalted butter, cubed and chilled
- 1 cup plain Greek yogurt
- 1 T lemon juice
- 1 large egg
- 2 T vegetable oil
- 1/4 cup milk
- 1/4 t baking soda
- Whisk all dry ingredients in a large bowl.
- Whisk all wet ingredients in a 2 cup Pyrex or cereal bowl.
- Using pastry cutter, or your hands, quickly work cold butter into the flour mixture, breaking up chunks with fingertips until only small pieces remain.
- Stir in yogurt mixture into the flour mixture, using a rubber spatula, until thoroughly combined.
- Cover the bowl with a kitchen towel and let the batter rest at room temperature for 30 minutes.
- Preheat oven to 450F.
- Prepare either a cast iron skillet or a heavy duty baking pan with a thick bottom, lined with parchment paper or silicone baking mat. You want something with a thick bottom to prevent burning the bottoms of biscuits.
- Spray 1/3 measuring cup with cooking spray, scoop out batter and drop onto a prepared baking sheet.
- Re-spray and repeat with remaining batter, spacing biscuits about 1/2 inch apart.
- Optional - brush biscuits with half and half, milk or an egg wash.
- Bake for 15 minutes at 450F or until golden and crisp, rotating sheet halfway through baking.
- Cool down on a wire rack.
- Serve warm with butter and/or honey, jam, savory or chocolate gravy, or as a breakfast sandwich.