For those of you who know me I love any kind of bread, including biscuits. However, when I discovered I had a severe wheat/gluten allergy I never imagined I would be able to have them again, let alone they be any good. Last Thanksgiving I made my Mom's biscuit recipe with the Better-Batter all purpose flour. While this mix of flour is perfect for cookies and cakes, I have discovered that it does not work well for biscuits. Over the past 8 months or so I have discovered that Cup4Cup(you can get it here) for biscuits makes a world of a difference. You can not see the difference between the two biscuits, but when you taste them I promise there is no aftertaste whatsoever. My parents, who both still eat wheat/gluten, tried them and I got their "stamp of approval."
I hope you all enjoy these as much as I do! :)
xoxo,
The Gluten- Free Project
Ingredients
~ 2 cups of Cup4Cup flour
~ 1 Tablespoon baking powder
~ 2 teaspoons sugar
~ 1/2 teaspoon cream of tartar
~ 1/4 teaspoon salt
~ 1/2 cup of butter
~ 2/3 cup of milk(you can also use buttermilk but it will be a thicker dough)
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| Flour mixture |
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| biscuits baking |
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| Finished biscuits |
Directions
1. Preheat oven to 450° F.
2. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt.
3. Cut in the butter either with two knifes, a pastry cutter, or a paddle attachment for your electric mixer.
4. Add the milk. If the mixture seems dry add a little bit more milk.
5. You should have a dough that is not too wet and not too dry. (You should be able to touch it without it falling apart, or sticking to your hands.)
6. Using a ice cream scoop-er(like the ones you use for muffins)transfer the biscuits onto a baking sheet.
7. Bake in a 450°F oven for 10 to 12 minutes or until golden.
8. Serve warm. Enjoy!
