Gluten Free Biscuits

This week its all about biscuits.  Warm, fresh from the oven, with the butter melting into them as you bite.  One reason why biscuits are popular is because they are quick to make.  Unlike bread or buns which will take at least two hours because they need to rise, a batch of biscuits can be ready to eat in a little more than half an hour.  They also go great with a wide variety of meals; with soup or stew or just with cheese or honey.  For some people they are a "comfort food", bringing back childhood memories.  When I was a girl my mom would make biscuits before we went camping. The first evening we would sit around the campfire drinking hot chocolate and eating biscuits with honey!  Yum!

Biscuits are great if you follow a gluten free diet because the results are more consistent than bread or buns.  Bread is the hardest thing to make gluten free, biscuits are more forgiving.

I have been experimenting with this recipe for a while.  At first they were good fresh but then turned dry quite quickly.  I found the secret was to add some sour cream.  Some ground flax also helps to make them moist.  The batter isn't stiff like some biscuits so I cook them in muffin tins.  I found some square muffin tins a while ago and this makes it a bit more fun.  Sometimes I will bake the whole batch in an 8 inch cake pan and then cut them after they are baked.

Gluten Free Biscuits 

  • 21/4 cups Gluten Free Flour Blend
  • 1/3 cup flax, ground
  • 1/2 tsp GF baking powder 
  • 1/2 cup butter, at room temperature
  • 2 eggs, beaten 
  • 1/3 cup sour cream 
  • 3/4 cup milk 
Sift together dry ingredients.  Using a pastry knife cut in butter until mixture resembles coarse meal, make a well in the centre and add remaining ingredients.  Stir with a fork until combined. Batter will be soft.  Spoon into greased muffin tins.  Bake at 350 for 20 minutes or until lightly browned.  Turn onto a wire rack to cool.  Serve when slightly cooled.  Freeze extras in an airtight container.  

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