Biscuits, revisited

Back in the day I posted a biscuit recipe that I'd tried and liked. Over the years, however, I've slowly changed and adapted it to a simplified version that I can now whip up without measuring by eyeballing and throwing stuff together until it looks "right." 

Biscuits

1 c. GF flour blend
1/2 T. baking powder
1/4 t. salt
1/4 c. butter, cut into tablespoons
1/4 c. milk,

Mix the dry ingredients together and cut in the butter until the mixture looks like little pea-sized balls of butter covered in flour. Stir in the milk to make a sticky dough. Drop little mounds onto a baking sheet. Bake at 350 for 12 minutes. Makes  6 biscuits.

P.S. Also makes a fantastic crust for chicken pot pie.

gluten free biscuits

Another good recipe from this cookbook that I've mentioned before: The Gluten-Free Kitchen by Roben Ryberg. This is one of them:

Gluten-Free Biscuits

1/3 c. butter (if using sticks, cut into tablespoon-sized pieces)
1/2 c. potato starch
3/4 c. cornstarch
1 3/4 t. xanthan gum
1 T baking powder
1/4 t. baking soda
1 T. sugar
3/4 c. milk
1/2 t. salt

Blend all the ingredients except for the butter and milk. Cut in the butter with a fork or pastry blender until the mixture is crumbly. Add the milk and stir until the batter is smooth. It's very sticky so instead of rolling it out and using biscuit cutters, I take an ice cream scoop and use that to plop the dough on a floured cookie sheet. Then I smash them down a bit. Of course, they're not as pretty and uniform but... most of my food doesn't look that pretty anyway.

Bake them at 375 for 12-15 minutes. It makes about 6 biscuits.

These can be refrigerated and heated back up in the microwave (slowly on the "defrost" setting) or toasted. They don't get funky the next day, a major PLUS.

I also mix up a double batch of the dry ingredients and store it as a biscuit mix. I just take 3/4 cup of dry mix, cut in a little less than 3 T butter and add 1/3 c. milk. That will make about 3 or 4 biscuits.