While I am still unfamiliar with gluten-free recipes, I am beginning to see how they work. They are definitely different, both in taste and texture. But this is not necessarily a bad thing. As pointed out with the gluten-free chocolate chip cookies, they are different from the usual chocolate chip cookie, but it was a nice change. I wouldn’t want to eat them everyday, but for a gluten-free diet, they are really good!
I decided I wanted to work more with Robin Hood Nutri Flour Blend Gluten-Free. I have a huge bag still, and while I look forward to trying all their recipes listed on their site, I began to think there was more out there. We decided to make my tomato basil spaghettini again, this time gluten-free for my mother-in-law. Working with the gluten-free pasta was interesting… the water got so thick and goopy-like, I was afraid I screwed up boiling pasta! Thankfully, all was well and I paired the meal with these awesome gluten-free biscuits! Best part? You don’t need to buy a gluten-free Bisquick mix.
- 1 cup Robin Hood Nutri Flour Blend Gluten-Free
- 1 cup potato starch
- 1 tsp. xanthan gum
- 3.5 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tbsp. granulated sugar
- 5 tbsp. butter, room temperature (I used salted)
- 1 cup buttermilk*
- 1 egg, room temperature
- Sift together flour, potato starch, xanthan gum, baking powder, baking soda, salt, and sugar into a medium bowl. Combine ingredients with a pastry blender. Add butter and cut in with pastry blender. I left some larger chunks of butter instead of blending to a fine crumb matter because I figured the biscuits would come out flakier like a pie crust.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine the buttermilk and egg. Pour the wet ingredients into the dry ingredients, stirring just enough to combine. Measure out 10 equal size rounds, dropping onto baking sheet to create "drop biscuits." You can also roll out the dough and cut 2-inch rounds with a circular disc. I think your best bet is the drop biscuits because you don't want to overwork or over-handle the dough.
- Pop into the oven and bake for 12-15 minutes (12 minutes was perfect for mine, but keep an eye on them depending on the size.) Serve immediately (they are soooo delicious!) Or you can warm them up for later use.
(Adapted from Domestifluff)
*If you do not have buttermilk on hand, add 1 tbsp. of white vinegar to a large measuring cup. Pour in enough milk to equal 1 cup total. Allow to sit 5-8 minutes and stir, creating “buttermilk.”
Very simple and delicious! I think I ate two before dinner was finished! I am already picturing savory biscuits in the future. Frying up some onions, adding some herbs, and perhaps some cheese… Yum!
Try not to overwork the dough. I went as fast as possible. Any recipe suffers from over-mixed dough, but in this case, I was especially worried since it was gluten-free and did not want to dry out the biscuits. If you think the baking powder is too much (some say they can taste it in baked goods), I don’t see the harm in dropping the measurement down to 3 tsp. I will try it next time.