Gluten Free Biscuts

Now that my husband has been gluten free for a number of years there are things he greatly misses. Good breadstuff is at the top of the list. Its taken some experimenting and failed resepies but slowly I'm gathering recipes that I don't mind eating either.

Last week on an especially cold day I made a harty soup with whatever I found laying around the pantry and fridge. We were out of bread so these biscuits were perfect. I mad a half recipe for us. 2 biscuits each.

Ingredients

• 2 cups All-Purpose Gluten Free Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Fine Sea Salt
• 2 1/2 teaspoons Baking Powder
• 6 tablespoons Butter, Cubed and cold
• 3/4 cup Milk

 

 

Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
3. Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
4. Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ - 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
5. Place biscuits in a buttered cast iron skillet or on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
6. After 30 minutes chilling, bake 12-15 minutes or until done