Southern biscuits or baking powder biscuits, made gluten free
of course, are one thing I am passionate about; politics are not another. I
actually try to stay out of party politics entirely. During election season
though, it’s pretty hard to ignore.
The rough pastry method sounds a bit fancy, but it’s really
not; a fairly quick method that certainly doesn’t take an extra degree to
perfect. The idea is that by layering and re-rolling the dough, the cold butter
inside and the flour on the outside will help to form layers as it bakes.
INGREDIENTS
- 2 cups gfJules™ All Purpose Gluten Free Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
- 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (Vance’s DariFree™ Non-Dairy Milk Alternative or powdered Coconut Milk) OR almond meal (not preferred)
- 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen or frozen and grated
- 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
- 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
- 1/2 cup sour cream, dairy or soy OR plain coconut yogurt (So Delicious® Plain Coconut Yogurt)
- milk (dairy or non-dairy) to brush on tops before baking
INSTRUCTIONS
- Preheat oven to 375° F (static) or 350° F convection.
- Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
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full recipe : gfjules.com
