MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fluffy Gluten-Free Biscuits
Categories: Biscuits
Yield: 8 Biscuits
1 c Milk
1 tb Vinegar
2 c Gluten-free all-purpose
-flour
2/3 c Almond flour
1/4 c Corn starch
1 tb Baking powder
1/2 ts Salt
1/2 c Cold butter
2 tb Honey or sugar
Preheat oven to 450 F. In a small glass or measuring cup, mix
together the milk and vinegar and let sour while you prepare your
biscuit mix.
In a bowl, combine gluten free flour, almond flour, corn starch,
baking powder, and salt. Use a pastry blender to blend in butter
until the mixture is coarse and crumbly.
Add sweetener and pour in the soured milk, stirring just until
combined. Dough should be moist, not dry and crumbly. If your dough
is dry, add milk a tablespoon at a time until dough comes together.
Dump the dough out onto a lightly floured surface (I use a piece of
parchment paper.)
Sprinkle a bit of flour on top, if needed, and press or roll dough to
1-inch thick. Fold the dough in half and pat again to 1-inch thick.
Dough should be moist and a little sticky. Dust with a little flour
if needed, but don't use too much or it will make biscuits hard.
Repeat folding and rolling one or two more times. This makes the
biscuits fluffy with lots of flakey layers. On the final roll, keep
the dough thick, around 1", before cutting.
Use a 2"-3" biscuit cutter or rim of a round glass to cut biscuits
out of dough. Place biscuits close together on a parchment lined
baking sheet.
Gently combine the scraps and repeat the process until all dough is
used up. Alternatively, you can roll the dough into a square or
rectangle and use a knife to cut biscuit "squares" so that there is
no scraps and no re-rolling.
If butter has softened, pop the pan in the refrigerator for 10-15
minutes to chill, then place in preheated oven. Bake for 10-12
minutes, or until biscuits are lightly golden and center is fully
cooked. Makes about 8-9 large biscuits, more if you make them smaller.
Recipe FROM: <
https://www.wifemamafoodie.com/
fluffy-gluten-free-biscuits/print/14959/>
Recipe by Joscelyn Abreu
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