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" 

Gluten Free Shortcakes

This time of year, I can't get enough strawberry shortcake.  I made some a few weeks back with homemade GF Pound Cake, which was amazing.  The pound cake got better with time, and will definitely make it again, but not for strawberry shortcake, because now I have this amazing recipe.  I have always loved a biscuit type of shortcake as opposed to a cake style.  This fits the bill, perfectly.  With a little less sweetener, these are going to be perfect for morning biscuits!

GF Shortcakes
Preheat oven to 425.
In a medium bowl, mix together:
2/3 cup rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
1 Tbs. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/4 tsp. salt
Mix all dry ingredients well with a whisk and set aside.

In a large bowl, combine 1/2 cup coconut oil + up to 2/3 cup sugar. ( next time I make this recipe, I'm using honey, and will prob only use about 1/4 cup)
Beat with an electric mixer until light and fluffy.

Alternate adding the dry mixture & the milk into the sugar mixture, until all combined.  The dough will look kind of fluffy.  Success!  Make shortcakes!
Drop by spoonfuls onto parchment lined cookie sheet and bake at 425 for 10 minutes.
I flattened mine out a little bit with the bottom of a glass dipped in water.  I wanted flat cakes.  They bake just fine if you don't flatten them out too, just like a drop biscuit.

For the berries, I cut up strawberries and tossed them with a little maple syrup and a bit of homemade vanilla extract.  I added blueberries and blackberries whole, and let mingle in the fridge while we cooked out on the grill.  Add a little homemade fresh whipped cream, and you have the quintessential summertime dessert.  Enjoy!