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Help My Biscuits

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idibs.com Newbie
idibs.com
Posted

Help My Biscuits

I got up early this morning to cook for Shanay my 14 year old daughter some biscuits, all I had was buckwheat flower. The buckwheat biscuits had a really strong buckwheat taste. I have made buckwheat crapes and buckwheat waffles that taste amazing. I don't think the buckwheat translates very well to my biscuit recipe. The more I read the more I'm getting an understanding that blending your gluten-free flowers is a better way to go.

Is there such a think as a universal gluten-free flower blend that I can blend on my own that works well with most recipes? If anyone has a great biscuit recipe I would love to try it.

Thanks

River

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JennyC Enthusiast
JennyC
Posted

I use the featherlight mix a lot, but lately I've been adding in fava bean flour, up to 25% of the flour the recipe calls for. It is pretty much tasteless and adds protein and structure.

The featherlight mix:

1 cup rice flour

1 cup corn starch

1 cup tapioca flour/starch

1 TBSP potato flour

* 1 tsp xanthan gum per 1 cup of flour

This is a GREAT recipe for "biscuits." It's actually a roll recipe, but the texture is like the Red Lobster biscuits! B) I like to make them savory by increasing the salt, adding garlic powder and cheese. I also usually add sugar instead of honey and I decrease the amount to 2 TBSP.

Ingredients

4 tbspn of shortening

3/4 tspn of vinegar

3/4 tspn of salt

2 tspn of xanthan gum

1 tbspn of baking powder

1/2 tspn of baking soda

1 c of cornstarch

1/2 c of potato starch

1 c of sour cream

1 packet of yeast (about 1 T

2 eggs )

3 tbspn of honey

Directions

MIx up all the ingredients real well to where there are no lumps.

Your going to want to wet your hands to handle dough.

Take about 1/4 cup of dough and shape into a ball.

Start placing it into a muffin tin or on a greased pan.

Preheat your oven to 350

bake the rolls for avbout 18-20 minutes.

Here's a link to the recipe:

Open Original Shared Link

celiac-mommy Collaborator
celiac-mommy
Posted

I have tried just about every biscuit recipe out there (it seems...). I actually worked for a freakin month, determined to create the perfect, southern style gluten-free biscuit. I have come to the decision that there are a few decent gluten-free "biscuits" but nothing like the real thing. It's been the only recipe I cannot recreate-can't even come close. It drove me crazy for a long time, but I have finally given up. I make a killer country sausage gravy though--you just have to use more :rolleyes:

celiac-mommy Collaborator
celiac-mommy
Posted
This is a GREAT recipe for "biscuits." It's actually a roll recipe, but the texture is like the Red Lobster biscuits! B) I like to make them savory by increasing the salt, adding garlic powder and cheese. I also usually add sugar instead of honey and I decrease the amount to 2 TBSP.

Ingredients

4 tbspn of shortening

3/4 tspn of vinegar

3/4 tspn of salt

2 tspn of xanthan gum

1 tbspn of baking powder

1/2 tspn of baking soda

1 c of cornstarch

1/2 c of potato starch

1 c of sour cream

1 packet of yeast (about 1 T

2 eggs )

3 tbspn of honey

Directions

MIx up all the ingredients real well to where there are no lumps.

Your going to want to wet your hands to handle dough.

Take about 1/4 cup of dough and shape into a ball.

Start placing it into a muffin tin or on a greased pan.

Preheat your oven to 350

bake the rolls for avbout 18-20 minutes.

Here's a link to the recipe:

Open Original Shared Link

Haven't tried this one--will do!! ;)

JennyC Enthusiast
JennyC
Posted
Haven't tried this one--will do!! ;)

It's really great. It's a drop biscuit, so it won't look like a southern style biscuit. Try the savory variation I wrote about, I swear it's so close to the Red Lobster Cheddar Bay biscuits. I don't let them rise, I just mix them and bake them. I hope they work out for you!

  • 2 weeks later...
nb-canada Apprentice
nb-canada
Posted
It's really great. It's a drop biscuit, so it won't look like a southern style biscuit. Try the savory variation I wrote about, I swear it's so close to the Red Lobster Cheddar Bay biscuits. I don't let them rise, I just mix them and bake them. I hope they work out for you!

I tried these biscuits today. They are great! :D

I put a little shortening on my hands so they wouldn't stick when I put then in the muffin pans. I also didn't let them rise but they rose a lot in the oven. They were very light and the texture inside reminded me of the Chebe rolls. The top looked like a drop biscuit and the taste was similar to a tea biscuit but a much lighter texture.

Another favourite recipe for me. :) Thanks JennyC.

JennyC Enthusiast
JennyC
Posted
I tried these biscuits today. They are great! :D

I put a little shortening on my hands so they wouldn't stick when I put then in the muffin pans. I also didn't let them rise but they rose a lot in the oven. They were very light and the texture inside reminded me of the Chebe rolls. The top looked like a drop biscuit and the taste was similar to a tea biscuit but a much lighter texture.

Another favourite recipe for me. :) Thanks JennyC.

I'm glad I could help you find a new favorite recipe. :) I have found many on this site.

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Sweetfudge Community Regular
Sweetfudge
Posted

i also have pulled my hair out at the failures of recreating a "good" biscuit! i am definitely going to try that recipe :)

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