Gluten Free Southern Style Biscuits Recipes

GLUTEN FREE SOUTHERN-STYLE BISCUITS

Steps:

• Preheat oven to 465 degrees for at least thirty minutes, placing a baking stone on the middle rack to preheat with the oven. Grease an 8" cake pan. In a 1 1/2 quart bowl, combine the first six ingredients with a whisk. Cut in the coconut oil and butter until pea-sized or smaller. Whisk the cream and egg together until thoroughly combined and stir into the flour mixture with a fork. The dough will be very soft, allow to sit for 2-3 minutes: it will stiffen slightly. Spread the remaining potato flour in a small baking dish. Scoop up a biscuit sized portion of dough and drop in the potato flour. Roll around to coat, and carefully shape into a biscuit roughly 1" high and 2" across. Place in prepared pan, snuggling the biscuits together to help them rise instead of spreading out. Place biscuits on the hot stone, raise the temp to 485 degrees and bake for 5 min. Lower the temp to 465 degrees and bake for 10-15 min, until biscuits are lightly golden and a tester inserted in the middle comes out clean. Allow to cool in the pan for 2-3 min, then dump on a plate. Break biscuits apart and arrange attractively.

KRISTI'S GLUTEN FREE SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 (make sure you do this first). It's really important that you work these biscuits as quickly as possible and get them RIGHT INTO THE OVEN! It will help the rise and texture so much if you do --
• In a large mixing bowl, combine all dry ingredients. Work in butter and shortening with your fingertips until it is all broken up evenly (this might be effective in the food processor, but I haven't tried it). Feel free to squish it into the dry mix until it's all sort of rubbed in and no clumps are left. Work as quickly as you can to minimize softening the fat.
• Make a well in the center of your dry goods/fat combination and pour the buttermilk into the center. Start with just one cup and mix it all in by hand. If the dough isn't just almost so sticky it can't be worked, add more buttermilk (this is going to depend on many factors, including the weather and the mood of your flours).
• Flour your work surface (I like to use sweet rice flour) lightly and turn out your super sticky dough. Turn it into itself (like a knead, but more gentle) 5 or 6 times, just until it comes together.
• Push the dough out into a round that is about 1 inch thick. The best biscuits come from an evenly thick dough, but they are kind of forgiving, so don't worry over it too much if it's close. Find something round with an approximate measurement of 2" -- biscuit cutter would be great, but I don't own one, so I just use a cup that has a similar diameter (be sure to grease it REALLY good or that dough will never come out).
• Push your 2" round thing down through the dough completely before twisting to release. Put biscuits on a greased glass dish (pyrex type critter), so that they're touching but not squished together. Brush the tops with butter (or spray lightly with pan spray) and bake for 20 minutes for a soft biscuits, 30-35 for a hard biscuit.
• Let rest at least 10 minutes for structure to set, then eat until they make you sick. This will make 9-16 biscuits, depending on the size of your cutter and the thickness of your biscuits.