Egg Yeast Casein And Gluten Free Biscuits Recipes

EGG, YEAST, CASEIN AND GLUTEN FREE BISCUITS

Steps:

• Mix dry ingredients.
• Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
• Add rice or soy milk and mix.
• For a traditional biscuit add 1/2 cup of milk.
• For a drop biscuit add up to 3/4 cup of milk.
• The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
• For traditional biscuits roll to 3/4 inches thick and cut.
• For drop biscuits drop 1 tbs of batter onto cookie sheet.
• Bake 10-12 minutes at 400°F.
• Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.

THE BEST GLUTEN FREE BISCUITS

Steps:

• Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
• In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
• In mixing bowl, add dry ingredients.
• Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
• Add sour milk. Stir until combined.
• Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
• Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
• These can also be made on a baking sheet. Just don't coat them with the shortening.

FLUFFY GLUTEN-FREE BISCUITS

Steps:

• Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray and set aside. In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt. Pulse a couple of times to combine.
• Cut the shortening into small pieces and add to the flour mixture. Pulse several times to incorporate. Beat together the milk and egg white. Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl.
• Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough. With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness. Use a lightly floured 2" biscuit cutter to cut into 6 biscuits. Place on prepared baking and bake 12 to 15 minutes. Half way through baking, brush the tops with melted butter.

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.