Have you ever wandered down the grocery isle and gazed upon all the varieties of frozen biscuits? Those things bake up fresh and hot with no real effort. They are great when you have company and want to have hot biscuits and gravy.
Last year at Christmas, I prepared brunch on Christmas Day. My daughter loves biscuits and sausage gravy. I used those frozen biscuits and in no time at all had wonderful hot (gluten filled) biscuits to go with my gluten free gravy. Typically when I make biscuits I always take leftovers, wrap them in foil, freeze and then reheat. They are good but nothing beats piping hot biscuits fresh from the oven.
Several months ago I started using Gluten Free Biscuits Made with Baking Mix by King Arthur Flour. They are the best! The recipe makes 8 biscuits so I always have “frozen” pre-baked biscuits in the freezer. Someone on the King Arthur site asked if the biscuits could be frozen before baking and Jon@KAF said that the biscuits could be frozen before baking without a problem. This got me to thinking. How about making sourdough biscuits that are gluten free and freeze those before baking.
Flourish had a recipe and directions for making sourdough using Floarapan. I bought the Floarapan and in no time at all I had this beautiful and active gluten free starter. The starter has been going strong for months and I am getting back into gluten free baking. Earlier this week I got my courage up and made biscuits, froze them and this morning had a fresh baked gluten free sourdough biscuits and all I had to do was pop it into the toaster oven at 400° for about 20 minutes.
I had tried this several weeks ago and it wasn’t until last week, quite by accident that I discovered if you let the biscuits begin to defrost before putting into the preheated oven they bake up high and proud.
1/2 cup cold butter, cut into small chunks
1 cup King Arthur Gluten-Free All-Purpose Baking Mix*
1 cup Gluten Free Sourdough Starter (King Arthur Flour)
2 large eggs
1/8 to 1/4 cup cold milk
In the bowl of a food processor fitted with blade attachment combine the baking mix with the freshly fed starter. Add in the butter a bit at a time and pulse just to combine but leaving small butter “chunks” in the dough.
Add in the eggs and enough milk to make a biscuit like dough, pulsing until combined. The dough should be stiff enough to gently fold other itself and knead but not sticky. Turn dough out on a lightly floured board and fold over a couple of times. Gently flatten the dough to about 3/4 inch thick. Lightly flour a biscuit cutter and press straight down. Scrapes of dough can be reshaped, flattened and cut into biscuits.
Place cut biscuits on an ungreased cookie sheet about 2 inches apart. Preheat oven to 400°. Lightly brush tops of biscuits with milk or melted butter. This will help to promote browning. Bake in preheated oven for 18 to 22 minutes.
Yield: 8 (2 1/2 inch) biscuits