Most of the time I like to think I’m pretty smart but every once in a while it takes me an embarrassingly long time to catch on to certain things – like the fact that biscuits are not a universally enjoyed food. Unbeknownst to little old me livin’ it up with the buttery biscuits of the South, this breakfast staple is not as readily available throughout the U.S. as I originally believed. I thought they were just as widely consumed as, say, toast or muffins. But no, they appear to be a popular regional food that has sorta kinda spread to other parts of the country. Who knew?!
Whether you grew up without a clue such an amazing food could exist or you’re a biscuit connoisseur, I can guarantee you will loooove these biscuits – now gluten free just for you and me! Unlike the buttery, flaky biscuits of fast food chains, diners, and old-school Southern cookbooks, these biscuits almost approach a scone-like consistency and pair well with just about every topping I can imagine. Amazing on their own or loaded with jams and jellies, this biscuit will not disappoint you.
In my last post, I meant it when I said that adjusting to gluten-free meals wasn’t that hard. But here’s something I didn’t mention: I miss brunch – and all the croissants, pastries, biscuits, pancakes, waffles, scones and breads that come along with it – even more than my Cheez-Its and pretzels. My mom used to make these incredible biscuits known in our family cookbook as “mile high” biscuits because, you guessed it, they’re tall.
My gluten-free version stay true to the original recipe but they’re not as tall because I wasn’t quite sure how they’d bake the first time sans gluten. It turns out I worried for nothing because they are still incredible! After making so much lemon curd and spooning most of it directly into my mouth, I decided the time came to get civilized and make something to put it on. These biscuits were just what the doctor/dietician/gastro ordered. Enjoy!
- 2 c. AP gluten-free flour blend (try Cup4Cup, Glutino or Betty Crocker’s rice flour blend if you don’t have you’re own mix you like to work with) plus extra for rolling out dough
- 2 Tbsp. sugar
- 1 Tbsp. plus 1 1/2 tsp. baking powder (lots of baking powder to make them a mile high!)
- 3/4 tsp. cream of tartar
- 3/4 tsp. salt
- 3/4 c. shortening (butter flavored is fine)
- 1 egg, beaten
- 3/4 c. milk
1. Preheat the oven to 450 degrees and grease a baking sheet or line with parchment paper.
2. Combine the first five ingredients on the list in a large bowl, being sure to mix well.
3. Cut in the shortening with a pastry blender until the mix looks course and the shortening is fairly evenly distributed throughout.
4. Combine the egg and milk in separate bowl before adding to the flour mixture. Stir until the dry ingredients are wet, but do not mix too long.
5. Turn out biscuits onto lightly floured surface. (Here I used the rice flour blend but it may give your biscuits a veeery slightly gritty quality on the outside, so just keep that in mind when choosing which flour to roll these biscuits out on.) Roll dough to a 1 inch thickness and cut with a round cookie/biscuit cutter. I use a 2 in. but you can use one with fluted sides or a slightly larger one works very nicely as well.
6. Place biscuits on prepared pan (they don’t really spread out, just up, so you don’t have to worry about that) and bake for 12 minutes, rotating halfway through. If yours are truly one inch thick, they will take a few minutes longer to bake but check them throughout the process as gluten-free flours tend to be a little more temperamental where the ovens concerned!
7. Eat plain, with butter, jam, lemon curd, eggs and sausage… whatever you’d like! The skies the limit with these towering biscuits.