Last month, I blogged about my biscuit failures which were too awful to be photographed. I’ve continued to work at my recipe and to experiment with different gluten-free mixes. I’m pleased to present the edible and photograph-able result of my perseverance! Success at last!
- 1 1/2 cups of Pamela’s Bread Mix*
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1/4 cup butter (1/2 of a stick of butter)
Sift 1 cup of the bread mix with the baking powder and salt. Add milk and butter. Stir until no dry mix remains. Add bread mix until dough reaches biscuit-dough consistency. Knead the dough into a ball. Then pat the dough onto a surface floured with a little bread mix. Dough should be about 1/2″ thick. Cut into squares or use a small cup to cut round biscuits. Bake on an ungreased cookie sheet (or pizza stone) at 375° for 15 minutes. Yields 8-10 biscuits.
For flakier biscuits: Roll the dough out onto a floured surface. Fold into thirds and then roll out again. Do this a total of 3 times. Cut as desired and bake at 375° for 15 minutes.
* Pamela’s Bread Mix