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I Finally Found An Edible Biscuit

Roda

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Roda Rising Star
Roda
Posted

My MIL found a copy of The Gluten Free Kitchen by Roben Ryberg (copyright 2000) at a yard sale and gave it to me last month. I used her sweet biscuit recipe so I could have strawberry shortcake later for desert. OMG!! They baked liked real biscuits, looked like real biscuits, and tasted like real biscuits! :) I will be using her regular biscuit recipe to have with sausage gravy. I have not had that is almost two years. :( It was not worth making it until I found an edible biscuit and now I have.

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kareng Grand Master
kareng
Posted

Thanks. I've requested it from the library. Now if I knew how to make a good sausage gravy.....Hmm

jerseyangel Proficient
jerseyangel
Posted

My MIL found a copy of The Gluten Free Kitchen by Roben Ryberg (copyright 2000) at a yard sale and gave it to me last month. I used her sweet biscuit recipe so I could have strawberry shortcake later for desert. OMG!! They baked liked real biscuits, looked like real biscuits, and tasted like real biscuits! :) I will be using her regular biscuit recipe to have with sausage gravy. I have not had that is almost two years. :( It was not worth making it until I found an edible biscuit and now I have.

I love that book. :)

Roda Rising Star
Roda
Posted
  • Author

Thanks. I've requested it from the library. Now if I knew how to make a good sausage gravy.....Hmm

I don't have a recipe I follow, just watched my mother growing up. I hope when I make it with gluten free thickners it comes out allright. Basically I brown and drain appx. 1 pound of sausage (swaggerty's is our favorite, it is a regional product out of the Seiverville area) then add it back into my pan and add enough milk to cover the sausage. When heated through thicken with flour dissolved in milk (gluten free now) until I achieve the thickness I want. Sometimes I have to mix up more flour. I taste and correct seasoning as necessary. Usually I only have to add some salt.

Mack the Knife Explorer
Mack the Knife
Posted

Biscuit with sausage gravy? I'm not sure what that is but it sounds interesting.

What is a biscuit in America? I know that what we call a biscuit in Australia is what Americans call a cookie. So what is a biscuit?

Roda Rising Star
Roda
Posted
  • Author

Biscuit with sausage gravy? I'm not sure what that is but it sounds interesting.

What is a biscuit in America? I know that what we call a biscuit in Australia is what Americans call a cookie. So what is a biscuit?

Here are some links to sausage gravy and biscuits and pictures of american biscuits. They would be somewhat similar to a scone. They are also good when you split them and eat them with a sausage patty and fried egg. In the south it is popular to eat them with country ham. They are also good with butter or jam/jelly.

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mindwiped Rookie
mindwiped
Posted

Biscuit with sausage gravy? I'm not sure what that is but it sounds interesting.

What is a biscuit in America? I know that what we call a biscuit in Australia is what Americans call a cookie. So what is a biscuit?

Somewhat similar to a scone, but they tend to be only savory, not sweet. If you're still curious, google "Southern Buttermilk Biscuit" and see what you think, realizing that this is the gluten version.

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mushroom Proficient
mushroom
Posted

Ah, how to describe a biscuit.... Kind of like a scone, only round - a baking powder bread roll??? In the southern parts of the U.S. usually served with gravy. Biscuits an' gravy, t'is almost a staple it seems. I think you probably have to be raised in the south to really appreciate them (and really know how to do them :P ) Now this is a forriner's take on them. Roda will probably have a different story:lol:

jerseyangel Proficient
jerseyangel
Posted

Here's a thread from a while back that has a lot of technical biscuit discussion.....

kareng Grand Master
kareng
Posted

I don't have a recipe I follow, just watched my mother growing up. I hope when I make it with gluten free thickners it comes out allright. Basically I brown and drain appx. 1 pound of sausage (swaggerty's is our favorite, it is a regional product out of the Seiverville area) then add it back into my pan and add enough milk to cover the sausage. When heated through thicken with flour dissolved in milk (gluten free now) until I achieve the thickness I want. Sometimes I have to mix up more flour. I taste and correct seasoning as necessary. Usually I only have to add some salt.

Thanks - a gravy recipe from a real Southener.

technical biscuit discussion.....

:P:P:P

Roda Rising Star
Roda
Posted
  • Author

Thanks - a gravy recipe from a real Southener.

Gee Y'all thanks. I reckon I can't take credit for being a "real" southerner. I'm actually a transplant for about 15 years. I did grow up in the middle of the Allegheny Mountains (part of the Appalachian Mountains) in NW Pennsylvania on a 60 acre farm that was surrounded by national forest. We grew up on country food, we planted our own garden every year, canned the veggies from it and raised our own meat. When I moved I had no idea how to buy meat at the grocery. Luckily I met and married a butcher so I leave those things to him. Now for a true southern buttermilk biscuit, I leave that to the "real" southerners I have become friends with. :lol: You can't beat a good 'ol southern biscuit!

Kim27 Contributor
Kim27
Posted

My MIL found a copy of The Gluten Free Kitchen by Roben Ryberg (copyright 2000) at a yard sale and gave it to me last month. I used her sweet biscuit recipe so I could have strawberry shortcake later for desert. OMG!! They baked liked real biscuits, looked like real biscuits, and tasted like real biscuits! :) I will be using her regular biscuit recipe to have with sausage gravy. I have not had that is almost two years. :( It was not worth making it until I found an edible biscuit and now I have.

So would it be totally wrong for me to ask if you ...might...post... that biscuit recipe???!!!! Is that allowed? I made some biscuits today actually and they are partly made from that garbanzo flour and they weren't as yummy as I would've liked them to be. Kinda disappointing. :( Would like to know there are real tasting gluten-free biscuits out there!

Roda Rising Star
Roda
Posted
  • Author

So would it be totally wrong for me to ask if you ...might...post... that biscuit recipe???!!!! Is that allowed? I made some biscuits today actually and they are partly made from that garbanzo flour and they weren't as yummy as I would've liked them to be. Kinda disappointing. :( Would like to know there are real tasting gluten-free biscuits out there!

I'm not sure either, but I found the recipe featured on here so here is the regular biscuit recipe. I have not made this version, but I suspect it will be just as good since it is very similar. I made the sweet biscuit recipe for shortcake and the differences are: 1/4 cup sugar,1 1/2 teaspoon xanthan gum, 2/3 cup milk and 1/2 teaspoon vanilla flavoring. All the rest is the same. I like really BIG biscuits so I rolled out the dough really thick and I got five out of the recipe. I baked them about 20 minutes. If you wanted a butermilk version you could sub it for the regular milk.

https://www.celiac.com/articles/405/1/Roben-Rybergs-Biscuits-Gluten-Free/Page1.html

sa1937 Community Regular
sa1937
Posted

So would it be totally wrong for me to ask if you ...might...post... that biscuit recipe???!!!! Is that allowed? I made some biscuits today actually and they are partly made from that garbanzo flour and they weren't as yummy as I would've liked them to be. Kinda disappointing. sad.gif Would like to know there are real tasting gluten-free biscuits out there!

I did a search and came up with this recipe for Gluten Free Buttermilk Biscuits from The Gluten Free Kitchen but following Cooks Illustrated's method of preparation. Is this the same one?

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Roda Rising Star
Roda
Posted
  • Author

I did a search and came up with this recipe for Gluten Free Buttermilk Biscuits from The Gluten Free Kitchen but following Cooks Illustrated's method of preparation. Is this the same one?

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That is essentially the same recipe I gave a link to except this one uses butter instead of shortening and buttermilk for the milk. This version has you make the biscuits a little different. I just patted out the dough and cut mine out really thick. I did not handle it much. But unlike regular flour, you can't overwork gluten free doughs making them tough. To me that is a bonus especially when I make rolled sugar cookies.

sa1937 Community Regular
sa1937
Posted

That is essentially the same recipe I gave a link to except this one uses butter instead of shortening and buttermilk for the milk. This version has you make the biscuits a little different. I just patted out the dough and cut mine out really thick. I did not handle it much. But unlike regular flour, you can't overwork gluten free doughs making them tough. To me that is a bonus especially when I make rolled sugar cookies.

Roda, do these biscuits freeze well? Yeah, I can see myself just sitting down and pigging out! tongue.gif I think they's also be good topped with creamed chipped beef. Now I'm hungry!!!

Kim27 Contributor
Kim27
Posted

I'm not sure either, but I found the recipe featured on here so here is the regular biscuit recipe. I have not made this version, but I suspect it will be just as good since it is very similar. I made the sweet biscuit recipe for shortcake and the differences are: 1/4 cup sugar,1 1/2 teaspoon xanthan gum, 2/3 cup milk and 1/2 teaspoon vanilla flavoring. All the rest is the same. I like really BIG biscuits so I rolled out the dough really thick and I got five out of the recipe. I baked them about 20 minutes. If you wanted a butermilk version you could sub it for the regular milk.

https://www.celiac.com/articles/405/1/Roben-Rybergs-Biscuits-Gluten-Free/Page1.html

Awesome! Can't wait to try it! Thanks so much!

ciavyn Contributor
ciavyn
Posted

Here's a thread from a while back that has a lot of technical biscuit discussion.....

I just made this, and it's yummy! The texture is more like a regular bread roll, but the taste is definite biscuit. Make it with buttermilk and it tastes just like a buttermilk biscuit. Did I just say like a regular bread roll?? It really does have that texture!!

Roda Rising Star
Roda
Posted
  • Author

Roda, do these biscuits freeze well? Yeah, I can see myself just sitting down and pigging out! tongue.gif I think they's also be good topped with creamed chipped beef. Now I'm hungry!!!

I will be freezing the ones we don't eat tommorow. If they freeze and thaw well then I'll have something quick to snack on!

Kim27...your welcome!

I may have to put the sausage gravy on hold for awhile. :( I have been toying with small amounts of dairy and I think milk is still bothering me. I'm doing OK with small amounts of hard cheese though which is a good thing.

gary'sgirl Explorer
gary'sgirl
Posted

I will be freezing the ones we don't eat tommorow. If they freeze and thaw well then I'll have something quick to snack on!

Kim27...your welcome!

I may have to put the sausage gravy on hold for awhile. :( I have been toying with small amounts of dairy and I think milk is still bothering me. I'm doing OK with small amounts of hard cheese though which is a good thing.

I have tried sausage gravy with coconut milk and it turned out pretty good. If you have a strong enough sausage you won't taste the coconut flavor much - if at all.

My whole family liked it when I tried it.

Juliebove Rising Star
Juliebove
Posted

The way I make sausage gravy is... To start with ground sausage. If I can't find that I buy pattties and cut them into little pieces. Then brown them in a skillet. When they are brown, I add enough sweet rice flour to coat then slowly add plain rice milk. If you can have dairy you can use regular milk. Then cook until thick and add plenty of freshly ground black pepper.

I serve this over baked potatoes because I've yet to find a biscuit that was good. I would like the recipe!

Roda Rising Star
Roda
Posted
  • Author

The way I make sausage gravy is... To start with ground sausage. If I can't find that I buy pattties and cut them into little pieces. Then brown them in a skillet. When they are brown, I add enough sweet rice flour to coat then slowly add plain rice milk. If you can have dairy you can use regular milk. Then cook until thick and add plenty of freshly ground black pepper.

I serve this over baked potatoes because I've yet to find a biscuit that was good. I would like the recipe!

Here is the link again.

https://www.celiac.com/articles/405/1/Roben-Rybergs-Biscuits-Gluten-Free/Page1.html

I may have to try a small batch with rice milk and try it out.

Roda Rising Star
Roda
Posted
  • Author

I have tried sausage gravy with coconut milk and it turned out pretty good. If you have a strong enough sausage you won't taste the coconut flavor much - if at all.

My whole family liked it when I tried it.

I'm not sure if anyone would like that or not. I don't think hubby would. The kids never liked it anyway so that not an issue.

sarahsmommy Newbie
sarahsmommy
Posted

i have that book, now that i have such a raving review i will make some. I dearly miss making biscuits.

gary'sgirl Explorer
gary'sgirl
Posted

I'm not sure if anyone would like that or not. I don't think hubby would. The kids never liked it anyway so that not an issue.

It does sound strange, but it was good. I think it is the closest to mimicking cow milk, but if you don't use it much it might not turn out quite how you would like.

I like using coconut because it is so easy to digest and is the best source of medium chain fatty acids - plus I just think it tastes better than any other milk substitute, but that's just me.

Anyway, I hope you find something that works good for you. :)

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