|Not sure why the top one looks "wet". These are the prettiest of the batch.|
Here is the recipe. If you try it, let me know what you think.
You will need:
- 2 cups Namaste All-Purpose Flour (I am sure any gluten-free flour will work)
- 1 TBSP Corn-Free Baking Powder
- 1 tsp Salt
- 1/2 cup (1 stick) Butter, soft (I haven't tried different oils yet. That is next on my list.)
- 1 Cup Milk (I use So Delicious Coconut Milk, Unsweetened)
Preheat oven to 425.
In a large bowl, mix the flour, salt, and baking powder.
Mix in the butter and blend it with the flour mix until it is crumbly.
Add your milk substitute and mix until just blended together. Don't over mix it though. It should be pretty wet looking.
Flour a counter top and flop the dough onto the flour. Sprinkle lightly with more flour and roll out with a rolling pin until about 3/4" to 1" thick. Cut out biscuits with a cup or cookie cutter. Before putting them on a sheet, tap the biscuits gently on the side to get the excess flour off.
When I lived in Tennessee, I would cut my biscuits with tin cans that I saved and cleaned from soup. We don't use cans anymore so I just use a cup.
Place the biscuits on a greased/buttered cookie sheet.
Take the dough and shmoosh it back together but don't try to work it very much. They'll come out stiff if you do. Roll the dough out again and cut more biscuits. Continue until there is too little dough left to roll out.
I can usually get 10-12 biscuits out of a batch.
The last biscuit I always just clump together and put on the pan. That's the "testing" biscuit for making sure the gravy or jelly is good. Uh-huh!
Bake biscuits for 15 or minutes until they are brownish. Brush with butter and bake 1-2 more minutes.
Serve hot with jelly or gravy. Or save them for a "sandwich" later on.
|The whole batch! Tester biscuit is on the right in front.|