Thursday, October 8, 2009
GF Southern Biscuits
So it's 11pm on a Thursday night and I'm in the kitchen baking and I blame Alton Brown. I really do. I got the kids in bed early tonight and with nothing on TV I turn to the food network to find Alton Brown making Biscuits. As he is dumping each ingredient Oh I can change that to this and that to that. Oh I wonder if I can make it work? Not only work I can get out my cast iron biscuit pan I found this summer for like 2 bucks at a garage sale. I have been wanting to use that thing?
So here went nothing. And normally I do not taste my own baking I have never been one for sweets but I do like a good biscuit so I had to try this, so I smothered on the butter and went for it. I am amazed. I will be doing something different next time to see if that may work better, more below on that one.
Recipe from Alton Brown
Made gfcfsf by myself
2 cups Mock Better Butter Flour Mix (Below)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter (I used earth balance that is cfsf)
2 tablespoons shortening (I used spectrum)
1 cup buttermilk chilled (I used one cup rice milk with added vinegar) (I mixed this first and set aside until I needed it)
Preheat oven to 450 degrees.
In a large bowl, combine flour, baking powder, baking soda and salt. Using your fingers, rub in butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until dough comes together. The dough will be very sticky.
I then grabbed a handful and rolled into a ball and put it into my biscuit pan. I have not tried to roll it out like Alton says to do and to cut out with a 2 inch cutter. I will be trying it and updating this when I can.
Bake until biscuits are light golden on top 15-20 minutes.
I tried these as they came out of the oven and I normally do not eat my own baking. These are ones I will eat again. This will be a fun recipe to play with.
Mock Better Butter Flour Mix
2 Cups Brown Rice Flour
2 Cups White Rice Flour
1 Cup Tapioca Flour
1 Cup Potato Starch
1/4 cup Potato Flour
1/4 cup Guar Gum
1/8 cup Pectin