Why did I make Gluten Free (Mini) Biscuits? Because I do not have a real biscuit cutter and this was the size of the ring I used.Jump to Recipe
So not all results are created by design. While these were fun to eat, I think a biscuit needs to have some more size to it. It also depends on what you are eating them with or serving with them. In this case, they were simply a side so minis were fun. If they were being served with gravy, you would definitely want larger biscuits to ladle the gravy over and to sop up the gravy.
The key to a good biscuit is to get a flaky result. The key step is to use really cold butter. Any good Southerner will tell you this fact. Normally, I cut the butter in tabs and place it in the freezer for 15 – 30 minutes. This time I shredded the butter using a hand cheese shredder and then placed it in the freezer. Next time I will freeze the stick of butter, and finish, by shredding it. The other key step everyone says is not over mix the dough.
Turning to my memory bank on biscuits, it was a few years ago we took a family trip that included Portland. The first stop on our trip was PINE STATE BISCUITS. I see they are now up to 5 stores in Portland and 1 in Reno, NV. Our experience was great and this growth says many others had the same great experience. We learned about this place from DINERS DRIVE-IN DIVES.
The cast of characters.
The mixing and assembling of the biscuits.
The Gluten Free (Mini) Biscuits Plated.
Gluten Free Buscuits
A super flaky, tender gluten free biscuit follows all the same rules as its gluten counterpart. Be sure to use really cold butter and do not overmix.
- 2 + 2 Cups + Tbsp Gluten Free Flour (Bob's Redmill 1 to 1)
- 1/2 Tsp Xanthan Gum
- 1 Tsp Sea Salt
- 2 Tbsp Sugar
- 6 Tbsp Butter, cold shredded
- 1 Cup Buttermilk
- 1 Large Egg
Preheat oven to 450° F.
In a large bowl add the the dry ingredients, and give it a quick whisk to combine the ingredients. Take the shredded frozen and cut it into the dry ingredients until just combined. Try to use a cutter and not your hands to you do not warm the mixture. Mix the buttermilk and the whisked egg. Pour into the dry ingredients and mix just until a soft dough forms. The dough will likely be a little sticky. Add one tablespoon of flour to a large piece of parchment paper. You will not be rolling out the dough. Place the dough on top of the floured parchment paper. Dust the top of the dough with the other tablespoon of flour and gently fold dough over on itself a couple of times.
I have learned to use a chilled bread scraper. It keeps the chill and the sticky dough does not stick to your hands. It also makes it very easy to fold over the dough.You do this by folding the dough in half on top of itself and then doing it a second time. With your hands form a dough round that is about 7 inches in diameter and about 1 inch thick. Using whatever you have to cut out the biscuits, do so gently. Just push enough to cut the dough. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Pull the dough scraps together into a dough round and cut out as many more biscuits as you can.
Put the biscuits in a greased large cast iron skillet. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute mark, check the biscuits to see if they are golden brown. When you pull them out of the oven, you can brush them with melted butter if you like.
Serve warm and enjoy!
Adapted from the blog Mama Knows Gluten Free – https://www.mamaknowsglutenfree.com/gluten-free-biscuits/