Gluten Free Bourbon Biscuits Recipes

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.

GLUTEN FREE BOURBON BISCUITS

Steps:

• Put all of the biscuit ingredients in a food processor or mixer and mix thoroughly until a dough forms.
• Roll the dough into small balls (just smaller than golf balls), and then using the back of a dessert spoon, flatten each biscuit gently. Dip the back of the dessert spoon into caster sugar between each flattening, as it helps the spoon not to stick, and gives the biscuits a lovely sprinkling of sugar.
• Bake for 12 minutes in a preheated oven at 180 degrees celsius, and leave to cool on the trays for at least 10 minutes before transferring to a wire rack to cool properly for a further 5 minutes.
• While they are baking, make the icing: I don't even use a mixer for this: if the butter is soft enough, I just mix all of the ingredients in a bowl with a spoon until you've got your icing.
• Wait about 15 minutes until the biscuits are cool, then sandwich together with the filling. These are delicious served with with vanilla ice cream for pudding.

BOURBON BISCUITS

Steps:

• Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
• Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
• Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
• Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
• Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
• When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.