Biscuits–a Good place to Start
I am just getting this blog started and I have over thirty recipes to share. But for you to see them, I have to write a blog for each one. I was not sure where to start. I have started but there are so many Spring events that you might want to bake for–Mother’s Day, wedding or baby showers, graduations, etc. So many! Then, just last night, I received a request for biscuits using Baking Free gluten-free all purpose flour, and I was inspired. We all need a standard recipe for biscuits so here it is! Note the recipe is for cut out biscuits but you can do these as drop biscuits if that is your preference. I hope your family enjoys it!
- 2 cups Baking Free gluten-free all purpose flour (for best results flour should be weighed--248 g)
- ⅓ cup cold chips of unsalted butter (plus 1 tbsp. to brush tops)
- 3 teaspoons gf baking powder
- 1 teaspoon Ener-G egg replacer (or one egg)
- 1 teaspoon salt
- ¾ cups milk
- Blend flour, butter, baking powder, sugar and egg (or replacer) with a pastry cutter until butter is well distributed and in tiny pieces.
- Add ¾ cup milk and stir until a ball forms. Let sit for a few minutes.
- Roll out on floured counter (I often use floured plastic wrap--keeps the mess contained). Cut with floured 2½ inch biscuit cutter. Cut straight down, do not twist the biscuit cutter. Makes 10-12 biscuits.
- Place on ungreased baking sheet. Bake at 450 degrees F for about 10 minutes or until brown. I brush the tops with bitter to get the tops to brown.