free from gluten and the top 8 food allergens
Citizen Jane says, you know you want one, or two, okay…three.
I’m not blogging about Pillsbury or KFC. I’m rolling out the truth here. There is nothing that beats a home-made biscuit!
Whether it’s breakfast, brunch or dinner time, the exclamations of delight as your friends and family gather round the table with sighs of satisfaction, make the extra effort completely worthwhile.
Be prepared for a Standing O!
It’s nice to hear from Citizen Jane. We look forward to introducing her in the next couple of weeks, as she joins our cause in helping those with special diets.
With just a few simple ingredients, biscuits are unbelievably easy to make and go with almost anything.
Sift together your favorite all-purpose gluten free flour blend with xanthan gum (if it’s not already in the flour blend), baking powder, baking soda and sea salt.
Biscuit Method
The biscuit method of mixing is used for biscuits, shortcakes and scones. The goal is to create a baked good that is light, flaky and tender.
The cold fat is cut into the flour using a pastry cutter, a mixer fitted with the paddle attachment, or it may also be rubbed in by hand using your fingers.
Our favorite way of cutting the fat into the flour is by grating the chilled margarine. It works great and is so much quicker.
Cold hemp milk, or other milk alternative, is gently stirred in until incorporated. A portion scoop is a great way to portion the biscuits onto a silpat-lined baking sheet. Brush each biscuit lightly with melted margarine and pop into an oven preheated to 425-degrees F. Baking time is about 18-20 minutes.
Yum! Just like a biscuit should be, flaky and tender.
The only thing missing is the gravy! Stay tuned…
Drop Biscuits
Yield 8 biscuits
Free of: gluten and top 8 allergens.
Whether it's breakfast, brunch or dinner time, the exclamations of delight as your friends and family gather round the table with sighs of satisfaction, make the extra effort of home-made biscuits completely worthwhile.
Ingredients
2 cups all-purpose gluten-free flour blend
1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
2 tsp baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp fine sea salt
8 tbsp allergy-friendly margarine, such as Earth Balance
1 cup hemp milk, chilled
Instructions
- Preheat the oven to 425-degrees F.
- In a large bowl, sift together the flour, xanthan gum, baking powder and baking soda. Add the sugar and salt and whisk to combine.
- Grate half of the margarine into the flour. Toss together. Grate remaining margarine into the flour and toss well, breaking up any large clumps.
- You can also cut in the margarine with your fingers or a pastry cutter, until they are the size of peas.
- Working fast, so the margarine doesn't warm up, stir in the milk until incorporated. Drop by spoonfuls into 8 portions on a baking sheet lined with parchment paper or a silpat. If desired, lightly brush each biscuit with melted margarine.
- Bake about 18-20 minutes or until done. Cooking time will depend on thickness of the biscuit.
- Serve and enjoy!
Courses Breakfast & Brunch
looks great bring on the gravey.