I generally try to stay out of party politics. During the elections last fall though, it was pretty hard to ignore. So what, you might ask, do politics have to do with biscuits? While there’s nothing overtly political about biscuits, they did make the Comedy Central “news” during the Democratic National Convention in Charlotte, North Carolina.
The crack reporting team on Jon Stewart’s Daily Show did some color commentary on my home state, with Al Madrigal praising Carolina Barbeque and noting that “Any food you buy in North Carolina is served on a biscuit. I ordered a biscuit and it came inside another biscuit!” Well, I can’t disagree.
So, for all of you gluten free’ers who fear you will never again enjoy a biscuit inside a biscuit, I give you my GF Southern Biscuit Recipe! It, along with 149 other delicious gluten-free recipes, can also be found in my third book, Free for All Cooking. You can also watch my step-by-step video on how to make these easy and delicious southern staples. No matter which way you vote, I hope we can all agree that yummy gluten-free biscuits should be on the menu!
milk (dairy or non-dairy) to brush on tops before baking
Preheat oven to 375° F (static) or 350° F convection (preferred).
Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
If not using powdered buttermilk, add apple cider vinegar to measured half and half or creamer. Add with sour cream to dry ingredient bowl and stir with a fork to combine.
Pat the dough onto a lightly floured (with Jules Gluten Free™ All Purpose Flour or cornstarch) counter or pastry mat, forming a disc shape, approximately 1 inch thick. Dip a biscuit or cookie cutter into your flour and cut out biscuits (cut straight down, do not twist the cutter!).
Transfer each cut biscuit to a parchment-lined baking sheet. Brush each biscuit with milk before baking.
Bake for approximately 11-14 minutes (depends on biscuit size) or until the tops are lightly browned and they are firm, but not hard; bake for less time if biscuits are small. It is important not to over bake them!
Yield: 9 biscuits (approximately 2 1/2 inch diameter each)
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