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Sunday, 15 September 2013

Gluten Free Biscuit Recipe - a naturally sweeter biscuit

I enjoy making biscuits occasionally to liven things up.  I really wanted a biscuit that was a bit lighter and sweeter in flavor than my buttermilk biscuits.  I discovered by using coconut flour in the recipe, I could end up with neatly shaped biscuits without rolling or cutting.  I really like these in my biscuits n' gravy recipe.  With some experimentation, I discovered I could get a bit softer, lighter biscuit by lowering the cooking temperature and modifying the ingredients a bit.  Both high and low temp options are here for you to try.  Enjoy!

Biscuits – a naturally sweeter biscuit
Makes 6 large or 12 small biscuits (can easily be doubled or tripled, or used for bigger biscuits)
 
There are TWO ways to make this  with slight modifications in amounts of butter/liquid  - 1. higher temp = slightly more crumbly biscuit or 2. lower temp = A bit softer, less crumbly
 
Both taste great, but I think I might prefer the lower temp recipe. 

 
LOWER TEMP RECIPE:

Butter a skillet (that can be used in an oven). Preheat oven to 350F.
Mix together:
¼ cup coconut flour
¼ cup white rice flour
¼ cup tapioca starch
¼ cup brown rice flour
1 ½ tsp baking powder
½ tsp salt
1 tsp sugar

Chop in using a pastry cutter:
4 Tbsp butter

Mix in with a spoon until combined:
1 egg
8 Tbsp milk
Scoop into prepared skillet using a medium cookie scoop OR just large scoops with your spoon. Flatten gently with hands.
Bake at 350F for 15-20 minutes, until light golden brown. Remove from oven, cool on a cooling rack, if desired.
Best served warm. 


These are great warm with jam. We love them with eggs and sausage or bacon. They’re also delicious with biscuits n’gravy. You can even use them as the foundations for strawberry shortcake!
Enjoy!

HIGHER TEMP RECIPE:
Butter a skillet (that can be used in an oven).  Preheat oven to 425F.
 
Mix together:
¼ cup coconut flour
¼ cup white rice flour
¼ cup tapioca starch
¼ cup brown rice flour
1 ½ tsp baking powder
½ tsp salt
1 tsp sugar
 
Chop in using a pastry cutter:
2 Tbsp butter
 
Mix in with a spoon until combined:
2 Tbsp oil
8 Tbsp milk
 
Scoop into prepared skillet using a medium cookie scoop.  Flatten gently with hands. 
 
Bake at 425F for 12 minutes, until light golden brown.  Remove from oven, cool on a cooling rack, if desired. 
Best served warm. 




These are great warm with jam.  We love them with eggs and sausage or bacon.  They’re also delicious with biscuits n’ gravy.  You can even use them as the foundations for strawberry shortcake!
 



Enjoy!

2 comments:

  1. These were really great! I substituted coconut sugar and my family loved them!! If you ever make a Facebook page I'll certainly like you!!

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    1. Thanks! I actually recently made a facebook page, so it's still in the early stages. I just called it Successfully Gluten Free and there's a picture of my blueberry-plum galette as the main picture. ;)

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