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 regular 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 with 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!
.JPG "Gluten Free 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 prefer the lower temp recipe.
LOWER TEMP RECIPE: (Need to feed a crowd? If you quadruple (x4) the recipe - the biscuits will fill ONE large cookie sheet (you can butter it or line with parchment paper). Scoop dough using a large cookie scoop, leaving a little space between them and flattening slightly before baking - it may need a little extra baking time until they're a nice light golden brown on top.)
Chop in using a pastry cutter:
Mix in with a spoon until combined:
Scoop into prepared skillet using a medium cookie scoop OR just large scoops with your spoon. Flatten gently with hands. These will spread quite a bit while cooking at the lower temperature.
HIGHER TEMP RECIPE: (YES - the recipe is a bit different from the lower temperature recipe - oil used here instead of egg.)
Gluten Free Biscuits - ready to eat! These were the higher heat variety.
Gluten Free Biscuits – a naturally sweeter biscuit
Makes 6 large or 12 small biscuits (can easily be
doubled or tripled or quadrupled, or used for bigger biscuits)
Preheat oven to 350 F. Butter a skillet (that can be used in an oven).
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
1/2 cup milk
Scoop into prepared skillet using a medium cookie scoop OR just large scoops with your spoon. Flatten gently with hands. These will spread quite a bit while cooking at the lower temperature.
Bake at 350F for 15-20 minutes, until light golden brown. Remove from oven, cool on a cooling rack, if desired.
Best served warm.
You can see how these will spread and run into each other as they bake. They are so yummy!
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!
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
1/2 cup 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 won't run into each other or spread as much as the lower-temperature version.
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!
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!!
ReplyDeleteThanks! 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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