Easy Gluten-free Biscuits
Posted May 2014
No, these aren't like the melt-in-your-mouth true southern biscuits. I'm not sure it's possible to replicate them. In fact, I read recently that you have to use just the right wheat flour – general all-purpose wheat flour just won't do. That's probably why I could never get them to turn out. However, these GF biscuits hold together well, are fairly light, and have a nice flavor. Be sure to note the baking instructions for each type of pan. I tried using buttermilk but couldn't tell a difference.
2 cups Pamela's™ Gluten-Free Baking and Pancake Mix
3 tablespoons cooking oil (I use peanut oil)
2 eggs
½ cup milk (I use 2% milk)
⅛ teaspoon salt
Mix well with a spoon but don't beat the batter. Let sit a few minutes while preheating the oven to 375 ºF. See below for baking instructions for type of pan.
Posted May 2014
No, these aren't like the melt-in-your-mouth true southern biscuits. I'm not sure it's possible to replicate them. In fact, I read recently that you have to use just the right wheat flour – general all-purpose wheat flour just won't do. That's probably why I could never get them to turn out. However, these GF biscuits hold together well, are fairly light, and have a nice flavor. Be sure to note the baking instructions for each type of pan. I tried using buttermilk but couldn't tell a difference.
2 cups Pamela's™ Gluten-Free Baking and Pancake Mix
3 tablespoons cooking oil (I use peanut oil)
2 eggs
½ cup milk (I use 2% milk)
⅛ teaspoon salt
Mix well with a spoon but don't beat the batter. Let sit a few minutes while preheating the oven to 375 ºF. See below for baking instructions for type of pan.
- I have a cast iron biscuit pan that makes 7 large biscuits, 3¼ inches in diameter. For this one, preheat the pan and generously oil the baking cups. Fill each cup about half full. This recipe makes exactly 7 biscuits in this pan. Bake about 18 - 20 minutes. Remove from oven and let sit for 5 – 10 minutes before you remove them from the pan and they'll hold together better. These have a slightly crispy crust on the bottom and sides.
- I have also made these in the standard size silicone reusable cupcake cups. This recipe makes 12 biscuits in the standard cupcake cups. Fill the cups about half full, place on a cookie sheet, and bake about 15 minutes. Let stand for 5 – 10 minutes before you remove them from the baking cups.
- I tried using standard muffin tins once, and it works fine, too. Either grease the muffin cups well or use the paper liners. Bake the same as for the silicone baking cups.