Gluten Free Cheddar Biscuits

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My friend Heather asked me for this recipe and I was just going to copy and paste it from my Epicurious app, but I realized that I changed it so much that it would be better if I wrote it out.

It is adapted from a recipe that according to the app appeared in Bon Appetite in 1992. For dinner last night I doubled the ingredients. This made a large cookie sheet worth of biscuits that we cut into squares. The original recipe said it is supposed to yield 35 biscuits, but there is no way because I don’t think we even had that many with the recipe doubled.

Ingredients:

1 3/4 cups Pamela’s Baking Mix
2 teaspoons baking powder
3 tablespoons cold butter (mine was salted so I omitted the 1tsp salt called for in the original recipe, the original recipe also used shortening instead of butter), chopped into little squares
1/2 cup shredded cheddar cheese
3/4 cup buttermilk (I used leftover whey from making and straining yogurt, but buttermilk would work, the vinegar trick in milk would work, or the flour mix already has buttermilk in it so you could just use regular milk if you wanted and they’d probably still taste fine)

Preparation
Preheat oven to 425°F. Line a cookie sheet with parchment paper.

Combine flour and baking powder in your mixing bowl. Cut in butter with a pastry cutter until mixture is crumbly. Stir in cheese until distributed throughout the flour mix.

I cheated and used my stand mixer, but you have to be careful with it for this next step or you will over mix and your biscuits will not be fluffy. Start the paddle attachment on stir then slowly pour in the buttermilk/whey/milk until it is just combined then immediately turn it off. If doing this by hand you probably only need a few stirs to get it mixed.

Now, you can either use my friend Cara’s family biscuit making technique for fluffy flakey biscuits that are heavenly, you could drop heaping spoonfuls on your cookie sheet for drop biscuits or you could do what I did and spread an even layer over the cookie sheet and then cut them afterwards.

No matter the technique you choose, you will then place in the oven and bake until just golden. Remove from oven and enjoy fairly immediately. Or if there are leftovers, toast them lightly as I did for the picture above. Biscuits should be eaten warm, in my opinion.

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Filed under Gourmet Lisa

One response to “Gluten Free Cheddar Biscuits

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