I love it when I use my gluten free flour in a traditional recipe and the flavor and texture turns out so well. This is an example of one of one of my many triumphs. I have had a recipe for simple biscuits on hand for a very long time. It had been a while since I made them. The family was eating breakfast out a little while back and something occurred to me… my oldest son often orders biscuits and gravy, and I don’t think I have ever made gravy from scratch for him. Well, now I can say I have. The recipe in this post is for the biscuits, but the next post will be for my gravy. As with most of my gluten-free baked goods, you can use traditional flour in it’s place.
Pictured below are both gluten free and regular flour biscuits. Can you tell the difference?
- 2 cups gluten free flour* or regular flour
- 4 tsp. baking powder
- 1 1/2 tsp. xanthan gum for gluten free
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup shortening
- 1 egg
- 2/3 cup milk
- Heat oven to 450° F
- In a medium bowl combine flour, baking powder, xanthan gum (if using), sugar and salt. Mix well.
- Add shortening, and using a pastry cutter, blend until the mixture resembles coarse crumbs.
- In a separate small bowl, beat the egg into the milk.
- Pour the egg and milk into the flour mixture and stir until just moistened.
- Turn onto a floured surface and knead about 15 times.
- Roll to approx. 3/4 inch thickness. Using a biscuit cutter (or empty tin can), cut out biscuits and transfer to a baking sheet.
- Bake at 450° for about 8-10 minutes or until the tops begin to turn golden brown.