Last night I made yet another attempt to make biscuits. Like my pancake fails, this is another food that is really hard to replicate into gluten free. I did finally crack the pancake debacle, but I am not sure I will be able to crack biscuits.
When you think of biscuits, you think of tender, flaky and hot from the oven. My biscuits are like hockey pucks. I tried a new recipe last night, to no avail. I was convinced that using King Arthur measure for measure gluten free flour would work. I even emailed them and asked it I could use it in their biscuit recipe. They said I could.
One of their expert bakers posted on Facebook yesterday that you could use your stand mixer to incorporate the fat into the flour, instead of using a pastry blender. She also said that you could flip the dough onto parchment, and use it to pat the dough together, while spritzing with water to address any dry spots. I thought this was intriguing. But, the recipe I chose also stated I could bake the biscuits in a muffin tin. I have never heard of this before. I always thought that biscuits should be baked on a baking sheet, slightly touching to help them rise. Thinking King Arthur knows what it is doing, I decided to try the recipe out.
- 3 cups King Arthur Unbleached All-Purpose Flour* I used gf measure for measure
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 to 4 tablespoons sugar, to taste* I used one tablespoon
- 4 to 6 tablespoons butter or shortening I used 6 tablespoons crisco butter sticks shortening
- 1 cup milk, buttermilk, or water I made dairy free buttermilk
I thought that the liquid to dry ratio was a bit off. 3 cups of flour is an awful lot.
- Preheat your oven to 425°F.
- Mix together the dry ingredients. With two knives, a pastry blender, or your fingertips, cut or rub the butter or shortening in until the mixture looks like bread crumbs. I used my stand mixer here-it actually worked pretty well
- Add the liquid all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.
- To make drop biscuits: Drop the dough by the spoonful onto a lightly floured baking sheet; or for tidier shapes, fill the cups of a greased muffin tin about two-thirds full.
- To make cut biscuits: Pat the dough into a rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
- Cut into circles with a biscuit cutter for traditional round biscuits. Or, to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or bowl scraper.
- Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
My dough was much too dry to “drop”. Perhaps I should have used the cut method and formed the dough in the parchment paper. I did add more water as I went but I think it was too late. I formed the dough into balls and put them into the muffin tin, flattening them down. Maybe that’s where I made my mistake.
I think that I will contact King Arthur and let them know what happened. Perhaps they can give me some tips.
I’m not ready to give up yet. As a Yankee girl living in the South, I feel almost obligated to make a good biscuit.
If you have any tips on making a flaky gluten-free biscuit, please share them.