Growing up the southern part of the US, biscuits are a breakfast staple.  There are biscuits and eggs, biscuits and bacon, biscuits and grits, biscuits and sausage, biscuits and fried apples and the ultimate biscuits and gravy.  I have an aunt that could make the best biscuits ever.  She used self-rising flour, canned evaporated milk and some melted shortening.  She had her flour pan that she would used to mix the biscuits in and then she would pat them out with her hands to produce perfectly even biscuits.  Now thinking back it is amazing.  A real art form that I never developed.

Biscuit making for me is a little more complicated.  I would carefully measure out the flour, add in the baking powder, salt and if making buttermilk biscuits the baking soda.  After whisking this together I would then use a pastry blender and cut in the shortening or butter.  When the fat was evenly distributed I would add in the milk and mix till everything was moistened with a fork.  A cutting board was lightly floured and the dough turned out onto it.  I then rolled the dough and carefully cut the biscuits out with a cutter.  I have read some place that to produce high rising biscuits that the dough should be cut straight down and not twisted.  Using a rolling pin and biscuit cutter was the only was I could ensure conformity.

Since my switch to gluten free, I have really missed the delectable flaky biscuits of my childhood.  Recently I stumbled upon a recipe on the bag of Guar Gum from Bob’s Red Mill.  Now I frequent Bob’s site and have yet to find this recipe.  I have looked on several cooking sites and while there are several recipes for gluten free biscuits none quite like this one.  These look and taste like the real thing.

These biscuits are mixed in the food processor and as stated on the package they are easier to mix and handle when done this way.  First time out I got it right and this will become my go to recipe for flaky down home biscuits.

Gluten Free Biscuits

1 cup all-purpose gluten free baking flour
1/2 cup gluten free cornstarch
1 tablespoon sugar
2 teaspoon gluten free baking powder
1/4 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon guar gum
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 large egg white
cooking spray
1 tablespoon unsalted butter, melted*

Preheat the oven to 350°F.  Lightly spray a baking sheet with non-stick cooking spray and set aside.  In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt.  Pulse a couple of times to combine.

Cut the shortening into small pieces and add to the flour mixture.  Pulse several times to incorporate.  Beat together the milk and egg white.  Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl. 

Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough.  With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness.  Use a lightly floured 2″ biscuit cutter to cut into 6 biscuits.  Place on prepared baking and bake 12 to 15 minutes.  Half way through baking, brush the tops with melted butter.

*The melted butter was not part of the recipe but my addition.  I think that it helped to produce a nicer browned product.

Leave a Reply

Your email address will not be published. Required fields are marked *