Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, November 29, 2008

Best Ever Biscuits


I've adapted this recipe from Better Homes and Gardens. I used a multi-grain flour blend, and the quinoa flour in the blend gave the biscuits a nice savory taste. I served these with Beef Stew with Sweet Potatos and Apricots. Leftovers would be good split, toasted and stuffed with egg and ham for breakfast in the morning.


2 cups GF flour blend (I used this one)
1 tbsp. baking powder
2 tsp. sugar
1 tsp. xanthan gum
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup palm shortening
2/3 cup rice milk

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray, set aside.

Sift together the flour through the baking soda. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center, add rice milk all at once and stir with a fork until just moistened.

Turn dough out onto a piece of lightly floured wax paper. Pat the dough into a rectangle 1/2 inch thick. Cut dough with a floured biscuit cutter or cut with a knife into squares. Place biscuits 1 inch apart on the prepared baking sheet. Bake about 10 minutes, or until the bottoms of the biscuits are lightly browned. Remove to a wire rack to cool slightly. Serve warm.

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