GF Biscuits

This is a good old fashioned biscuit recipe that is gluten free and works at high altitude (currently we are at 7431 ft). 

Yay!!!  *For this recipe, I used Bob's Red Mill all purpose gluten free baking flour blend. 

Biscuits

Ingredients:

2 1/2 cups Bob's Red Mill all purpose gluten free baking flour blend

2 Tbs. Sugar

4 tsp baking powder

1/2 tsp. sea salt 

1/2 tsp. cream of tartar 

1 Tbs. Xanthan gum

1/2 cup shortening (I used spectrum brand organic all vegetable shortening)

Combine all of the above ingredients, cutting in the shortening until incorporated evenly.

Whisk together 

1 egg

2/3 cup milk/sour milk/ or buttermilk

Make a well in the center of the dry mixture and add the egg and milk combination.  Mix until combined, kneading the dough as needed to get a cohesive dough. Turn out to a floured surface, and fold the dough over itself a few times (this builds somewhat of layers in the biscuit).

Roll the dough out to 1/2" thick and cut as desired.

Bake at 450 until golden.

Check argue minutes, and keep he king until nicely browned.  

Dip the tops in melted butter as soon as they come out of the oven.  

Next time, I'm making two batches of these biscuits.  We had them with butter and honey, as a breakfast sandwich, and then alongside a skillet pot pie for dinner. 

Freshly cut biscuits about to go into the oven.  This biscuit cutter is 3"