Biscuits are one of those comfort foods that makes a meal fell special.
Making gluten free biscuits has never been hard in the past. I just used my favorite biscuit recipe and substituted gluten free flour and voila!
Today I decided to use the recipe from American Test Kitchen and adapt it to work with the type of flour that I have on hand.
Making gluten free biscuits has never been hard in the past. I just used my favorite biscuit recipe and substituted gluten free flour and voila!
Today I decided to use the recipe from American Test Kitchen and adapt it to work with the type of flour that I have on hand.
Costco is where I buy Namaste Gluten Free Organic Perfect Flour Blend. The flavor is different from the American Test Kitchen flour, but I really like both flavors. The main advantage to the Namaste flour is that it is already blended and I do not have to measure and blend the flours together myself. In reality the American Test Kitchen flour may be the better flour but the convenience for me wins for everyday recipes.
When I substitute the Namaste flour, more liquid needs to be added to the recipe.
When I substitute the Namaste flour, more liquid needs to be added to the recipe.
To make these biscuits I used:
9 oz flour
4 tsp baking powder
1 1/2 tsp powdered psyllium husk
1 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
3 Tb unsalted butter
3/4 cup yogurt (plain would probably be best but I used vanilla because that is what I accidentally purchased)
1 large egg
2 Tb oil
2 Tb lemon juice
2 Tb milk
First I combined the flour, baking powder, psyllium husk, sugar, salt and soda in a medium bow. Then with my fingers blended the butter into the flour mixture. In a separate bowl I whisked the yogurt, egg, oil, lemon juice and milk together and then added the wet mixture into the dry mixture. Making sure to stir it together completely. Cover the dough and let it rest for 30 min.
Drop the dough onto a rimmed baking sheet covered with parchment paper and placed in a second baking sheet to help with the insulation on the bottom of the pan.
Bake at 450 degrees for 15 min. turning the pan half way through. I used the convection setting and only cooked the biscuits for 12 min.
9 oz flour
4 tsp baking powder
1 1/2 tsp powdered psyllium husk
1 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
3 Tb unsalted butter
3/4 cup yogurt (plain would probably be best but I used vanilla because that is what I accidentally purchased)
1 large egg
2 Tb oil
2 Tb lemon juice
2 Tb milk
First I combined the flour, baking powder, psyllium husk, sugar, salt and soda in a medium bow. Then with my fingers blended the butter into the flour mixture. In a separate bowl I whisked the yogurt, egg, oil, lemon juice and milk together and then added the wet mixture into the dry mixture. Making sure to stir it together completely. Cover the dough and let it rest for 30 min.
Drop the dough onto a rimmed baking sheet covered with parchment paper and placed in a second baking sheet to help with the insulation on the bottom of the pan.
Bake at 450 degrees for 15 min. turning the pan half way through. I used the convection setting and only cooked the biscuits for 12 min.
I topped the biscuits off with a sausage gravy to make them my main course. After the meal was over my son commented that I had found our new Christmas morning breakfast. He then stated that it will probably be what he will ask for his birthday breakfast as well.