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.