Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Biscuit Recipe


  • Please log in to reply

13 replies to this topic

#1 mac3

 
mac3

    Community Member

  • Advanced Members
  • PipPipPip
  • 50 posts
 

Posted 10 June 2006 - 11:26 AM

Before my daughter was diagnosed with celiac disease, one of my favorite things to make was assorted biscuits. In all my cooking adventures, research, and cookbook buying-frenzies, I have yet to find a GOOD gluten-free biscuit recipe. Everything - in comparison to my old recipes - tastes terrible. Does anyone out there have a really good, tried-and-true, gluten-free biscuit recipe that you could share? I would greatly appreciate it!
  • 0

Celiac.com Sponsor:

#2 jmengert

 
jmengert

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 461 posts
 

Posted 10 June 2006 - 01:03 PM

I use Pamela's mix to make biscuits a lot. I haven't had a "real" biscuit in ages, so I may have forgotten what they taste like, but I like this recipe a lot and make them quite often.

2 1/2 Cups Pamela's
3/4 Cup butter
2/3 Cup milk

It makes about 7-8 biscuits, depending on how large you make them. I also flatten them a bit before baking them. Bake on 400 for about 8-10 minutes.

I hope you like them! I've used Cause You're Special's mix for biscuits and found it to be pretty horrible. This is the only other recipe I've used. Good luck!
  • 0
*Julie*
Gluten free since December 2004
Soy free since June 2005
Dairy free since July 2006

#3 queenofhearts

 
queenofhearts

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 884 posts
 

Posted 10 June 2006 - 07:02 PM

My family gobbled these up (adapted from an old family recipe):

1 cup rice flour
1/2 c. potato starch
1/4 c. tapioca flour
3/4 tsp. xanthan gum
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/4 c. butter (1/2 stick)-- cold
2 Tablesp. shortening such as Crisco
3/4 c. (or slightly more) buttermilk

Sift the dry ingredients & mix them thoroughly. Cut in the butter & shortening. Mix in buttermilk as gently as possible. Dough should be moist & slightly sticky so add more if necessary, a little at a time.
Roll out about 3/4" thick between sheets of plastic wrap or waxed paper. Chill until solid enough to cut. Preheat oven to 425 degrees. Cut with a floured cutter. Brush tops with cream if desired for a golden color. Bake 12-15 minutes for small cutter, longer if larger cutters used. The biscuits should be very light brown on bottoms, light golden on top (if wash is used). Don't overbake or they will be dry.

Hope they do the job for your gang!
Leah
  • 0
The Queen of Hearts,
She made some tarts
All on a summer's day.
The Knave of Hearts,
He stole the tarts
And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

#4 Guest_nini_*

 
Guest_nini_*
  • Guests
 

Posted 10 June 2006 - 07:33 PM

I just buy 1-2-3 Gluten Free Southern Glory Biscuit Mix... works for me.
  • 0

#5 Fiddle-Faddle

 
Fiddle-Faddle

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 4,159 posts
 

Posted 11 June 2006 - 07:37 AM

Thanks so much for the recipe--I've printed it out and will try it!
  • 0

#6 TCA

 
TCA

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 926 posts
 

Posted 11 June 2006 - 07:57 PM

I like the Cause You're Special Hearty Biscuit Mix. It's really good and my son loves them. I even make them up and cut them out, then freeze them on the pan. After they're frozen, I put them in ziplock bags and can take 1 or 2 out to bake. It worked really good. Who says we can't have convenience? :P
  • 0
If you're looking for info on how to get started on the gluten-free diet, check out this List for Newly Diagnosed.
Self - Pain free since going gluten-free 9/05 (suffered from unexplained joint pain entire life), asthma improving, allergies improving, mysterious rash disappeared (probably DH)
Husband - Type 1 diabetic, Negative bloodwork
Son - Elevated IgA, Very high IgG, 2 negative biopsies - HLA DQ2 and DQ8 positive, Amazing dietary response since 1/06
Daughter - Congenital Heart Defect (2 surgeries), Reflux, choking issues, eczema, egg allergy - HLA DQ2 positive, Good dietary response (via me because of nursing) since 9/05
"All things happen for good for those who love God..." Romans 8:28

#7 Katydid

 
Katydid

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 150 posts
 

Posted 12 June 2006 - 12:35 PM

I, too, was a miserable failure at biscuits. No matter what recipe I used, they turned out like hockey pucks. Then I stumbled upon 123 Gluten Free Biscuits. I absolutely could not believe how wonderful these biscuits are. I bake something everyday for my gluten free husband so I'm no stranger to the kitchen; but there is no way I will ever go back to baking biscuits from scratch when I can use this wonderful mix. They turn out great very time.

If you can't find locally, they are well worth ordering online.

Kay
  • 0

#8 GlutenFreeGirlie

 
GlutenFreeGirlie

    Community Member

  • Advanced Members
  • PipPipPip
  • 56 posts
 

Posted 12 June 2006 - 03:42 PM

I posted this recipe a few weeks ago. It's from the Bob's Red Mill site. It uses coconut flour and rice flour, but the biscuits are out of this world- flakey, soft, creamy! PLUS they don't taste like coconut, so they would be good for any recipe. I found the flour at a local store, but you might have to order it direct. I would try finding it local first. Here it is again:

Coconut Country Biscuits

Ingredients:
3/4 c. White Rice Flour
1/4 c. Organic Coconut Flour
2 Tbsp. Potato Starch
1 tsp. Sugar
1 Tbsp. Baking Powder
1/4 tsp. Sea Salt
1/4 c. Butter
1/2 c. Buttermilk

Preheat oven to 450°F.

Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1" thickness. Cut with 2" biscuit cutter and place on greased baking sheet.

Bake for 10-12 minutes. Yields about 9 biscuits.
  • 0

#9 mac3

 
mac3

    Community Member

  • Advanced Members
  • PipPipPip
  • 50 posts
 

Posted 12 June 2006 - 06:36 PM

Wow! Sounds like I'll need to spend a couple of days in the kitchen to try everything out. One recipe that I made called for olive oil as the fat...truly terrible! The coconut ones sound good...I don't think I've seen coconut flour though in the store...but I've ordered quite a bit on-line.

Another question...what's the difference between regular salt and sea salt? I see sea salt (that's a mouthful!!) in quite a few recipes.
  • 0

#10 Guest_nini_*

 
Guest_nini_*
  • Guests
 

Posted 13 June 2006 - 05:53 AM

Bob's Red Mill just came out with a gluten-free coconut flour...I was given a sample of it to try by the rep. but I haven't tried it yet since I've had bad luck with cc before from Bob's Red Mill

the difference between sea salt and regular salt primarily is in the texture. sea salt is a little coarser and bigger... regular salt is usually iodized and ground finer.
  • 0

#11 oceangirl

 
oceangirl

    oceangirl

  • Advanced Members
  • PipPipPipPipPipPip
  • 926 posts
 

Posted 15 August 2006 - 06:38 AM

Bob's Red Mill just came out with a gluten-free coconut flour...I was given a sample of it to try by the rep. but I haven't tried it yet since I've had bad luck with cc before from Bob's Red Mill

the difference between sea salt and regular salt primarily is in the texture. sea salt is a little coarser and bigger... regular salt is usually iodized and ground finer.

Leah and everyone
Thank you so much for the biscuit recipe and others for the other ideas! When I get brave, I may try them out. Still just eating fish, meat, veggies and fruits- some rice milk and rice krispies. I'm not daring because I still have some symptoms and I seem sensitive to SO much!!! Oh well... it's much better than it was. Be well everyone!
lisa
  • 0

#12 queenofhearts

 
queenofhearts

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 884 posts
 

Posted 15 August 2006 - 07:03 AM

Leah and everyone
Thank you so much for the biscuit recipe and others for the other ideas! When I get brave, I may try them out. Still just eating fish, meat, veggies and fruits- some rice milk and rice krispies. I'm not daring because I still have some symptoms and I seem sensitive to SO much!!! Oh well... it's much better than it was. Be well everyone!
lisa

I trust you're not taling about Rice Krispies brand-- the gluten-free kind, I hope!?

Leah
  • 0
The Queen of Hearts,
She made some tarts
All on a summer's day.
The Knave of Hearts,
He stole the tarts
And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

#13 FrostyFriday

 
FrostyFriday

    Community Member

  • Advanced Members
  • PipPipPip
  • 48 posts
 

Posted 15 August 2006 - 08:42 AM

I posted this recipe a few weeks ago. It's from the Bob's Red Mill site. It uses coconut flour and rice flour, but the biscuits are out of this world- flakey, soft, creamy! PLUS they don't taste like coconut, so they would be good for any recipe. I found the flour at a local store, but you might have to order it direct. I would try finding it local first. Here it is again:

Coconut Country Biscuits

Ingredients:
3/4 c. White Rice Flour
1/4 c. Organic Coconut Flour
2 Tbsp. Potato Starch
1 tsp. Sugar
1 Tbsp. Baking Powder
1/4 tsp. Sea Salt
1/4 c. Butter
1/2 c. Buttermilk

Preheat oven to 450°F.

Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1" thickness. Cut with 2" biscuit cutter and place on greased baking sheet.

Bake for 10-12 minutes. Yields about 9 biscuits.


What can you use instead of coconut flour?
  • 0

#14 lemontree1

 
lemontree1

    Community Member

  • Advanced Members
  • PipPipPip
  • 52 posts
 

Posted 29 October 2011 - 08:37 PM

I posted this recipe a few weeks ago. It's from the Bob's Red Mill site. It uses coconut flour and rice flour, but the biscuits are out of this world- flakey, soft, creamy! PLUS they don't taste like coconut, so they would be good for any recipe. I found the flour at a local store, but you might have to order it direct. I would try finding it local first. Here it is again:

Coconut Country Biscuits

Ingredients:
3/4 c. White Rice Flour
1/4 c. Organic Coconut Flour
2 Tbsp. Potato Starch
1 tsp. Sugar
1 Tbsp. Baking Powder
1/4 tsp. Sea Salt
1/4 c. Butter
1/2 c. Buttermilk

Preheat oven to 450°F.

Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1" thickness. Cut with 2" biscuit cutter and place on greased baking sheet.

Bake for 10-12 minutes. Yields about 9 biscuits.



We made these for dinner last night (with sausage gravy). My daughter microwaved the butter to a liquid, so they were more like drop biscuits and looked more like cookies than biscuits. :) We didn't have any coconut flour, so I used unsweetened coconut. The flavor was very coconut, but other than that, very, very yummy. I think, doing it again, I'd just have to use more rice flour and leave out the coconut.-- Oh, I also left out the starch, because I prefer less starch and more whole foods in my diet. And honey instead of sugar. I made a double batch and my family ate them all and were looking for more! This is definitely a keeper recipe (even though I can't help a little tweaking).
  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: