Wednesday, September 8, 2010
Gluten Free Featherlight Biscuits
1 ¾ Cup Authentic Foods Multi-Blend Gluten-Free Flour Mix
1 tsp Xanthan Gum
3 tsps Baking powder
1 tsp baking soda
2 tsps sugar
1 tsp salt
6 Tbs cold butter or alternative (like Earth Balance), cut into small pieces
1 cup plain yogurt (or an alternative like soy or coconut yogurt)
Preheat oven to 425 degrees. In a mixing bowl, combine all of the dry ingredients and whisk to mix. Mix the cold cut butter in until the mixture resembles crumbs. Add the yogurt and gently mix until the dough forms a ball. Turn out onto a piece of plastic wrap and pat to ¾” thickness. Cut the dough into 2 ½” squares or use a biscuit cutter**. Place 1” apart on an ungreased baking pan (or pizza stone) Bake for 15-20 minutes. Makes 6 large biscuits.
**If you don't have a fancy schmanscy biscuit cutter, take a used tin can (like one that holds corn or beans) and remove both the top and bottom. Once you pat out the dough use the can as your cutter, if you can't shake the dough out it can be poked from the other end to drop on the cookie sheet.