Sunday, December 7, 2008
Gluten Free Biscuits - Sweet
Warm biscuits fresh from the oven...yum. It has been a while since I've had a biscuit. Almost 7 months actually. Sadly, the very last gluten-y item I ate was a butter biscuit with grape jelly. They were a breakfast standard for me. Being a Southern girl, I am a lover of biscuits, both sweet and savory.
I had been craving sweet biscuits for about a week, but as I'm sure you've noticed I needed a little bit of time off after cooking all day on Thanksgiving. I had attempted making thyme crackers earlier this week, but I don't quite have the recipe down yet. Hopefully I will be able to share a recipe for those later this week. Sweet biscuits are easy to make and only require a few ingredients. You'll need:
2 cups all purpose gluten free flour (I used Gluten Free Pantry of course!)
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup raw sugar
2 cups heavy cream (I used Organic Valley heavy whipping cream)
Mix together all the dry ingredients, then add the heavy cream one cup first. Mix together, knead a bit, then add the second cup. You will have to knead this dough quite a bit, but you'll want to be sure to get it mixed well. You'll want the dough to have even moisture throughout.
On a floured surface, use a floured rolling pin to roll out the dough to 1/2 inch thickness. I was able to get 12 3-inch rounds out of one dough ball. Bake the biscuits at 450 for about 15 minutes. In my wonky stove I baked the rounds for 10 minutes and then checked the bottoms. They were getting pretty brown, so I switched the oven to broil for a few minutes until the tops were brown and had cracked a bit.
These are so good! They are pretty dense, but still light. They would serve well with savory dishes, but are best eaten with a simple butter and jam.
I had mine with Aunt Suzanne's homemade preserves. My sister will die when she hears that I still have some of my preserves!! I've been rationing my jars.