Newest Biscuit Recipe...Its a Winner

Buttermilk Gluten Free Biscuits

2 cups Pillsbury Gluten Free Flour
2 Tbsp. baking powder
1 tsp. salt
6 Tbsp. cold butter
1 cup buttermilk


Preheat oven to 425 degrees.

Mix together, flour, baking powder, and salt.

Cut butter into flour using a pastry blender or food processor.  Add buttermilk.  Process until it is a wet and sticky dough.

Roll dough to 2 inches thick.  Cut biscuits with a biscuit cutter.  Place on baking sheet.  Biscuits should be touching.  Bake for 15 minutes.  If they are not browned cook for 3-5 minutes more.

Tempura Batter - Gluten Free

Gluten Free Tempura Batter

I have missed things that are deep fried, especially things like tempura.  Modifying recipes are always challenging when trying to get something to be gluten free and taste like the gluten filled alternative. My first try on tempura batter was a hit, even with my non-gluten free husband.

1 cup ice cold water
1 large egg
1 3/4 cups Pillsbury gluten free flour

Mix together water and egg.  Add flour.  If the mixture is too thick, add a little extra water.  Mix until smooth.

You can use this to batter shrimp, cut up chicken, cup up pork, etc.  You can also use this for vegetables.

Heat oil to about 350 degrees.

Dip items into batter and drop into oil.  Fry foods in small batches until crisp.  Drain and serve however you intend for it to be used.