Cutting to the chase and just posting the photo first. Look closely at the one on top, you can see the actual layers this biscuit had. I have never had a Gluten-free, dairy-free, soy-free biscuit turn out this way before. In the past they were usually dense, hard, tasteless hockey pucks that I enjoyed putting under hamburger gravy just to hide them.
But today, (what a week I have been having) I got crispy on the outside, soft, flakey, moist, melt in your mouth on the inside biscuits. I literally cringed as I poured my hamburger gravy over them. So I only allowed one (okay half of them were gone by the time supper came along so I had to be stingy) and if they wanted another then they better do it justice by putting butter (gf/df/sf earth balance butter) on it!
Okay you want to know how I did it? Yep I just threw it all together. Started out with 2 cups of Tom Sawyer Flour, added in 5 tsp baking soda and 4 tsp sugar. then I took about 3/4 cup palm shortening. I took the pastry cutter and just sat there and cut until it was like coarse crumbs. I took 1 egg and beat it with 2/3 cup of almond milk with a dash of lemon juice and added it to the dough. mixing only until combined. Do not over mix……not sure if that makes a difference but I barely mixed. Then I took a handful and placed it on parchment paper squished with my hand and cut a circle then put it on a cookie sheet. took another handful of dough till I had all my biscuits. If I would have made them thicker they would have been higher but like I said I don’t ever make biscuits so I wasn’t sure how thick they should be.
place in a 450 degree oven for 10 minutes. I even rotated (love you Alton Brown) 1/2 way through cooking for an even cook. I cannot even stress how lucky my husband was to actually have biscuits to come home too tonight.
Hamburger gravy? Well I tried something new and it was okay. sautéed lean ground beef up with 1/2 onion diced and then when done added 1/4 cup tom sawyer flour and spice such as garlic powder, sea salt and pepper. then added almond milk till the right consistency and (cringe) poured it over a biscuit. And no you won’t get a photo of the gravy I now will reserve that for yucky gluten-free bread flops but not by biscuits!
I enjoyed it.
Any chance we could use a different type of flour? I don’t have any of Tom Sawyer Flour, but I have bags and bags of other flours.
These look good and are holding together well in the picture. GREAT JOB!
I honestly don’t know if another type of flour mix would work. I don’t have a lot of luck with mixing flours which is why I rely on Tom Sawyer Flour. If anyone has luck with another blend can the please post.
Theresa, here’s the base gravy recipe I use with biscuits. Usually add ground sausage too it. I thinK it turns out great.
4 T Earth’s Balance (or fat of any type)
4 T Sweet Rice Flour
2 C Rice Milk (or any milk)
1 t salt
Pepper to taste
Melt fat and whisk with flour. Cook 2 to 3 minutes. Whisk in milk and simmer on low. Season with salt and pepper and stir regularly until thickened.
Thanks for that recipe, sausage would be awesome! Normally I do it like you but this time I added onions becuase I know a few people who do. I didn’t like it with chunks of onions as much.