Tuesday, December 9, 2008

Biscuits

You know what goes well with fried chicken? Biscuits. While I didn't make these for with the fried chicken, they would be perfect with the chicken in my last post. Tonight we had leftovers for dinner, with these biscuits. I used them as a base for an open-face roast beef and gravy sandwich, and they were perfect. They held up the the gravy, didn't crumble into nothing or dissolve into a soggy mess when used to sop up extra gravy. I cut the dough into squares because it was easier (and faster) than cutting rounds and rerolling the dough. They fluffed up a bit in the oven, were super fast and easy to make, and I would absolutely use them to top whatever it is that you call that dish where you make a shephard's pie with biscuits on top instead of potatoes. You know, the one with meat and vegetables in gravy topped with biscuits? Yum. 
Biscuits
You can make these vegan by using only shortening instead of butter, and your choice of dairy-less milk. 
2 c rice flour mix
1/2 t xanthan gum
4 t baking powder
1/2 t baking soda
1/2 t salt
2 T butter
2 T shortening
1 c milk
2 t cider vinegar
sweet rice flour 

Preheat oven to 450. Stir the cider vinegar into the milk, and let sit 5 minutes. Mix together the rice flour, xanthan gum, baking powder, baking soda, and salt with a whisk. Rub in the butter and shortening with your fingers until pea-sized. Make a well, pour in the milk, slowly stir in just until combined. Sprinkle your work surface with sweet rice flour and turn out the dough, which will be very sticky (but not runny!) and sprinkle some more rice flour on your hands and the top of the dough. Fold the dough over on itself 5 or 6 times, and then shape into a square and pat down so its about 1" thick. Cut into squares about 1 1/2" and arrange on a cookie sheet. Brush tops with butter or milk, sprinkle with salt and pepper (or cinnamon and sugar if you want to go in that direction) and bake 12-14 minutes, until lightly browned. 

12 comments:

  1. This looks heavenly!

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  2. Sorry about that smudge mark... I think I may have just tried to lick that buttered biscuits! (Or at least I SURE WISH I COULD!)

    YUMMMMMM, Jill! OMG.... YUM YUM YUM!

    I can't wait to make these!

    =) Kate

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  3. I'm sorry... can me & my fiance move in with you & yours??? ALL OF THE FOOD YOU MAKE LOOKS SO GOOD!!!!!!

    I am making those tonight.

    YUM.

    Thanks!

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  4. What a smart idea, cutting them into squares! For some reason, I've never thought of that. Will have to give it a shot...

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  5. I just found out this week that I am allergic to milk, wheat, gluten and eggs. This recipe was my first attempt at an allergen-free life - and life is looking pretty good. I used "safe" margarine instead of butter and rice milk. I topped it with sugar and cinnamon. It turned out fantastic.

    I have been hurting big time over what to eat for breakfast, since all of my breakfast foods are gone. But this has recipe has given me hope. Thanks for sharing it.

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  6. these look very good, fluffy and flaky, something I have missed in GF baked goods. Gonna try it soon.

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  7. My sister just directed me to this recipe! It looks amazing! By the way, she says the dough freezes great, and bakes up just as well, so you can have ready-to-bake biscuits anytime! I'm so excited to make these this weekend.

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  8. Oh, yum!! These are amazing! They tasted like the buscuits I used to make . . . seems like so long ago! Thank you for your recipes -- they are all wonderful.

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  9. I made these for breakfast today and they were sensational! Thank you so much for creating a recipe that makes REAL, flaky biscuits that puff up into gorgeous layers. they were utter perfection!

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  10. Thank you for this recipe! I had all but given up on a GF biscuit. I made a few modifications (using a mix of sorghum and brown rice flour, and tapioca starch; and all firm coconut oil instead of butter/shortening). Mine were more of a drop biscuit, but baked up beautifully and delicious!

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  11. legeraghty10:51 PM

    Thank you, thank you, thank you! My son and I have not had a decent biscuit in two years. These were simply wonderful, and they turned out exactly like the pictures! Loved them! Thank you for the recipe!

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  12. When you say "rice flour mix" do you mean a mixture of white and brown rice flour or does it matter? Thank you.

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