The original recipe for these biscuits has been in my family for years - I don't know how many, but many none-the-less. The taste of them brings back distinct childhood memories of my mom's baking. These go on that list of things I knew I would miss greatly when I had to give up gluten. But, alas, I have come up with a completely successful and delicious altered recipe that allows me to, once again, enjoy the taste of my mom's baking.
Whisk together:
1 C White rice flour
3/4 C Millet flour
1/4 C Sorghum flour
3/4 tsp Xanthum gum (just a titch less)
1 tbls baking powder
1 tbls sugar
1/3 tsp salt
1/2 tsp cream of tartar
1/2 tsp soda
Cut in to dry ingredients with pastry knife:
1/2 C shortening
1 C buttermilk (just a tad less, again, and I always just use regular milk with a touch of vinegar to curdle)
mix until well moistened and then kneed on lightly floured surface (I used white rice flour but it gave the outside too grainy of a texture - I think sorghum would work better). Roll out to be 1/2 inch thick and cut with biscuit cutters. I'm not how many this makes because I've used different size biscuit cutters each time.
Bake at 450 degrees for 10-12 minutes - watch them close that they don't get overdone or they will be too crispy on the bottom.
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