For the best flavor, use a full-fat (whole milk) yogurt. Since it’s thicker than buttermilk and includes more protein, it helps the dough hold together and prevents the biscuits from spreading as they bake.īoth Greek yogurt and plain yogurt work. Instead, a cup of plain yogurt hydrates the dough. If the butter is warm, the flour absorbs the water and fat. This creates steam which helps leaven the biscuits. Why cold butter? As the biscuits bake, the water in the butter evaporates. If it’s rock-hard it will be difficult to work into the gluten-free flour mixture. You want it to feel very cool to the touch but somewhat pliable. If you’re dairy-free, use a dairy-free butter replacement meant for baking. Butter gives biscuits a lovely flavor and delicate texture. The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour. If it doesn’t, add one teaspoon xanthan gum to the flour blend. Since flour blends vary from brand to brand, each blend produces different results. Gluten-Free Biscuit Recipe: Ingredients and Dairy-Free Options. Enjoy them with butter, jam, or served as part of biscuits and gravy. This recipe makes light and fluffy biscuits that you can shape with a cutter or drop from a spoon. Terrific biscuits without gluten are possible. You’ll quickly have a batch of warm biscuits to enjoy!
To make a batch, simply mix together cold ingredients, let the dough rest, and bake the biscuits in a hot oven. If you’re craving tender and light gluten-free biscuits, this recipe is for you.
0 kommentar(er)
