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Monday, May 13, 2013

Pessimistic Biscuits

gluten free biscuits 

These are glass-is-half-empty kind of biscuits. I don't know if you've tried to make a gluten free biscuit, but it's rough. If you try to make them like a traditional biscuit, you get a mouthful of dust. Otherwise you have to settle for a kind of gluten free scone. Don't get me wrong; the only thing bad about scones is that they aren't biscuits. This recipe is somewhere in between. I think it's approaching the desired effect. Hey! It's gluten free baking, people. You get used to half triumphs and compromises (that's not saying much for my biscuits, is it?). Well, I've eaten many different gluten free biscuits. These are the definitely the best I've had.

Gluten Free Biscuits

1 cup corn starch (or tapioca starch)
1 tbs baking powder
½ tsp salt
1 tsp baking soda
2 tsp xanthan gum
½ cup cold shortening (or butter)
¼ cup coconut oil (solid)
¼ cup almond milk
1 tbs apple cider vinegar
2 eggs (beaten)

Preheat your oven to 350 degrees.
In a large mixing bowl, whisk together all your dry ingredients. Cut in your solid butter and coconut oil using a pastry cutter or butter knives or forks or any combination you like until you have pea sized balls or smaller. 

rather large peas

Now stir in your milk, vinegar and eggs until you're looking at a very stiff (even slightly dry) dough. Scoop out about a half cup of dough at a time and shape it roughly (real fast and loose) into a biscuit. Place your biscuits on an ungreased baking sheet, and bake for 15-20 minutes or until golden on top. About now things should be looking, tasting and even feeling a lot like biscuits. And we're okay with that. I hope.

biscuits in the pan

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