Published in Recipe

Baking Powder Biscuits

Biscuits on a baking sheet

A recipe from my mom, adapted from the book Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin (Amazon)

Ingredients:

  • 2 cups King Arthur Gluten Free Measure for Measure Flour (Amazon)
  • 1 tablespoon baking powder
  • 1 teaspoon iodized sea salt (Amazon)
  • Optional - 1/2 teaspoon xanthan gum (optional, but helps them hold together a little better) (Amazon)
  • 1/2 cup Spectrum Organic Palm Oil Shortening (Meijer)
  • 1 cup So Delicious Unsweetened Coconut Milk (Amazon) (quart size - larger size packages have sunflower lecithin)
  • 2 cups Our Family Finely Cut Mexican Shredded Cheese (Family Fare)
  • A bit of avocado oil (Amazon)
  • Spray avocado oil (Amazon)
Argo Baking Powder
Spectrum Palm Oil Shortening
Morton Iodized Sea Salt
So Delicious Coconut Milk
Xanthan gum

 

Dishes you'll have to wash:

  • Bowl
  • Measuring cup and spoons
  • Rolling pin
  • Mat
  • Baking sheet
  • Cup for cutting out circles

Instructions:

  1. Preheat oven to 400°F
  2. Mix together dry ingredients.
  3. Add shortening in small cubes.  Mix into the dry ingredients by repeatedly squishing the flour into the shortening with your fingers.
    Showing squishing the shortening and flour together
    Correct size of crumbles
  4. Add coconut milk and mix.
    Measuring out coconut milk
    Adding coconut milk to dry mix
  5. Dust a mat with gluten free flour and roll out the dough with a rolling pin.
  6. Fold dough in thirds one way, then fold in thirds again the other way.  This creates the layers.
    Folded dough
  7. Spray the baking sheet with avocado oil.
  8. Roll out and cut out circles using the cup.  Place them onto the baking sheet.
  9. Coat the top of the biscuits in avocado oil and salt the tops of them.
    Biscuits on baking sheet in oven
  10. Bake at 400°F until the cheese starts to brown but before the dough browns.  Otherwise if you wait for the dough to brown, the biscuits will be overdone.

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Use this information at your own risk. Food product manufacturers have an annoying habit of changing their products' ingredients without marking it on the label, so the foods that were allergy-safe one month may not be the next month.