Success!

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!

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Gluten-Free Biscuits

  • 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
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