Can you tell that I am trying to perfect the gluten-free biscuit? It is no longer for my daughter, but for me now. I am going to have to be tested but I figure I already know what the results will be. Since going to a completely gluten free diet, I haven't had a single migraine. I did try half of a regular hush puppy the other day. I got sick. Sick! Ugh.
So, back to my quest for the perfect biscuit. Last weekend I made a 7-up biscuit recipe. I wanted to make some more this weekend but didn't have one of the ingredients. So, I found a regular biscuit recipe and modified it for the ingredients I had on hand. They turned out great! So, here is the recipe I simply call "Gluten Free Biscuits"
2 cups Pillsbury Gluten-Free flour
4 - 5 Tbsp baking powder
1 Tbs. sugar in the raw
1 tsp. salt
5 Tbs. coconut oil shortening
1/2 cup heavy cream
1/2 cup 7-Up
Preheat oven to 425 degrees. Mix together all dry ingredients. Cut in shortening. Add cream and 7-Up. Mix well.
I prefer to measure the biscuit dough by handfuls, roll dough in my palms and pat out to desired thickness. You can place on a baking sheet. I prefer to use my 18-inch cast iron skillet. Make sure the sides of the biscuits are touching. Bake for 15 minutes or until lightly browned.
Let me know what you think.
