So This is it.
The straw that broke the camel’s back and spurred me on to starting a blog. What’s so special about this recipe? How could it be so unique? Hey Lady don’t you have 3 kids and a full-time job? Don’t you bake every meal from scratch to the point of milling some of your own flours? When, how and why? Just why?
I’ll tell you. It took 6 tries to get the recipe correct. SIX. Most of the batches just failed to rise properly and so were still edible, one batch was flat and salty so utterly inedible. The learning curve for becoming a gluten ans soy free family has been steep. Yet, the only difficult thing i tried has been a light flaky gluten, dairy,soy, and egg free biscuit. Most of the recipes abounding on the internet call for the biscuits to be baked at much to high a temp for a satisfactory biscuit. Some of those recipe’s say “flaky” but what they really mean is fluffy. For crying out loud I found drop biscuits labeled as “flaky” it’s absurd. After 5 failures i was ready to throw in the towel. so i stepped away for a few weeks and came back to it. I found a somewhat satisfactory fluffy biscuit recipe and was set to simply make drop biscuits but Taking a queue from my tenacious 13 month old, I refused to give up. And one more revision later theses are the results. Perfection!
I prefer to mix my own using the following Jeanne’s gluten free flour mix.
For Non-Dairy Buttermilk use 2 TBS of Lemon juice in a measuring glass the fill the rest glass up to the 2 cup mark with you choice of non-dairy milk. Set aside for at least 5 minutes to allow curdling. My preference in unsweetend coconut milk.
3 cups all-purpose GF flour
2 TBS Baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp sugar
1/4 tsp xantham gum ( If using better batter omit)
1/3 cup shortening ( I use spectrum palm shortening)
1/4 cup frozen non-dairy butter
2 cups + 2 TBS Non- Dairy Buttermilk
Pre-heat oven to 350 degrees F.
Whisk Dry ingredients together in a large mixing bowl. Whisk them well you want to make sure xantham gum and baking powder are well blended. Cut frozen butter into 1/4th in cubes. add shortening and butter to flour bowl. Cut in using pastry cutter, two knives, or a fork. you want to have big chunks of butter. Chunks are good. They will melt during baking creating pockets of air and thus your flakey layers. Slowly pour in 2 cups buttermilk. Until dough holds together and is sticky. You may need to add the 2 TBS of buttermilk at this point to get it all to hold together and be sticky.
To prepare your rolling surface cover it a sheet of plastic wrap about 15 in long. Scoop the dough out onto your plastic wrap. Shape the dough into a rough rectangle. Place another 15 in sheet of plastic wrap on top of the dough. Roll it out into a 1/2 in thickness. Flour a 2 1/2 in cookie cutter in your gluten-free flour. Use it to cut your biscuits. place biscuits on a baking sheet lined with parchment paper. Once all biscuits are on baking sheet freeze sheet for 5-10 minutes.
Bake for 15 minutes at 350. Flip biscuits over and continue baking for an additional 5 minutes for a total of 20 min baking time. Makes appx 18-20 biscuits
To make these dairy free and soy free I use Earth Balance Soy free spread .
For a soy free shortening I use Spectrum Plam oil shortening. I have not used teh butter flavor.
This can be baked with guar gum instead of xantham gum but guar gum must be increased by 50% for baking.