alisoncooks Posted June 4, 2020 Share Posted June 4, 2020 I'm not fabulous in the kitchen, but I make do. I've been feeding this family, reasonably well, for two decades. And yet I cannot make good biscuits to save my life. I have even screwed up frozen biscuits - more than once, idk how, don't ask. My poor family is biscuit-deprived. So...do you have a no-fail, biscuit recipe (preferably easy and not messy and quick because I'm not fond of baking)? I also don't have any fancy kitchen gadgetry... Also, related: any time I make ANYTHING with baking powder, my kids whine that they can taste gross, little baking powder balls/chunks. I whisked my dry ingredients -- what am I doing wrong? Please don't tell me to use a sifter, lol -- I don't want to! Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted June 4, 2020 Share Posted June 4, 2020 I can give you my scone recipe: Take a block of salted butter. Rub in as much self raising flour as it will take. Add enough buttermilk/kefir/whatever is in the fridge to make a soft dough. Roll out to about 3/4" thick and cut. Bake at 400F until not burnt. Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted June 4, 2020 Share Posted June 4, 2020 I wrote 2 blog posts on this. I make very very good biscuits. https://fruitsoflaborblog.wordpress.com/2014/09/13/baking-biscuits-from-scratch/ https://fruitsoflaborblog.wordpress.com/2014/12/23/scrumptious-biscuits-recipe/ 4 2 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 4, 2020 Author Share Posted June 4, 2020 (edited) 11 minutes ago, CuriousMomof3 said: I buy those biscuits in a can. They turn out fine. Is that an option? Meh. We eat the cinnamon rolls from a can, but I never liked the taste of the plain biscuits. (LOL, but they're probably better than what I've been serving!) 11 minutes ago, Rosie_0801 said: I can give you my scone recipe: Take a block of salted butter. Rub in as much self raising flour as it will take. Add enough buttermilk/kefir/whatever is in the fridge to make a soft dough. Roll out to about 3/4" thick and cut. Bake at 400F until not burnt. Oh my. This is the difference a real baker and myself. I can do nothing without precise details! LOL. I'm doing the Wayne's World "we're not worthy" thing right now. ETA: my gran makes very good buttermilk biscuits -- but that's the sort of recipe she follows. 🙂 Edited June 4, 2020 by alisoncooks Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 4, 2020 Author Share Posted June 4, 2020 9 minutes ago, fairfarmhand said: I wrote 2 blog posts on this. I make very very good biscuits. https://fruitsoflaborblog.wordpress.com/2014/09/13/baking-biscuits-from-scratch/ https://fruitsoflaborblog.wordpress.com/2014/12/23/scrumptious-biscuits-recipe/ I'll check it out. 🙂 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted June 4, 2020 Share Posted June 4, 2020 1 minute ago, alisoncooks said: Oh my. This is the difference a real baker and myself. I can do nothing without precise details! LOL. I'm doing the Wayne's World "we're not worthy" thing right now. There were precise details. One block of butter. Flour that already has the baking powder added. 😄 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted June 4, 2020 Share Posted June 4, 2020 Oh damn. Now I can smell scone dough and I *know* there is none here. 😪 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 5, 2020 Author Share Posted June 5, 2020 25 minutes ago, WendyAndMilo said: Boxed Bisquick mix. I have done drop biscuit things with Bisquick (like Red Lobster copycats). They're okay for some meals...but not really biscuit-biscuits. (Tonight I tried some Southern Biscuit mix --just add buttermilk!-- and it was a wet mess. We tossed the batter and started over from scratch.) Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 5, 2020 Share Posted June 5, 2020 Do you have a fine sieve or soup strainer? You can stick that in your mixing bowl and just shake the ingredients through. You really shouldn’t have balls of baking powder. Have you tried drop biscuits? They’re less fussy and contain a little more moisture so you might be more successful. Have you tried self rising flour? have you tried grating the butter so you don’t have to do the whole pea-sized pastry blender deal? Try this: 2 cups self rising flour 1 cup milk or buttermilk 1/2 cup frozen butter grated Dump the flour in the bowl, grate the butter into it and stir. Add the milk and stir just until the flour is wet but not more. Drop 8-10 blobs of dough into your baking pan. If you want, brush the tops with a little melted butter before baking bake at 425 for about 12-15 minutes. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted June 5, 2020 Share Posted June 5, 2020 I've been told that you want a soft wheat. If you can't get the brands sold in the South, maybe sub in half pastry flour for the all purpose? 2 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 5, 2020 Share Posted June 5, 2020 I was posting while you were explaining you didn’t want drop biscuits.🤣 If you’re in the north, look for Lily brand flour to get the right kind. Also try baking them in a cast iron skillet and placing them so they barely touch. This forces them to rise up. If you’re really on a mission try using lard. 1 Quote Link to comment Share on other sites More sharing options...
Noreen Claire Posted June 5, 2020 Share Posted June 5, 2020 I make this recipe often - and I ALWAYS use King Arthur Flour flours. They are just better. https://www.kingarthurflour.com/recipes/easy-self-rising-biscuits-recipe I use my food processor to cut in the flour if I'm being lazy, then I dump it into a bowl to add the milk. Sometimes, I throw in a cup of shredded cheddar and a sprinkle of garlic powder. I pat it into a rectangle and cut it into rectangle-ish pieces. They always come out yummy! Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 5, 2020 Share Posted June 5, 2020 23 minutes ago, /'/'/' said: Another note. Buttermilk is a very diferent thing up North. I couldn't find buttermilk like we always had all over the South when we lived in NH. I finally went to a food co-op and talked to them to see if they could get me some. They had NO idea what I was talking about because, according to them, buttermilk is SUPPOSED to be thin and watery (ick). But I've always used the thick stuff we have in the South and that's what the above recipe is for. I eventually learned to alter my recipe slightly to use that watery stuff, but it took a lot of practice. lol Oh yes, you’re right! Last year we moved back to Georgia after 25 years in northern Illinois. Buttermilk here is thick like a melted milkshake, but what I bought up north was not thick at all. My biscuits are much better since moving back south. Cornbread, too! 1 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted June 5, 2020 Share Posted June 5, 2020 (edited) I have no idea what you're talking about, folks... our buttermilk seems plenty thick to me? Both when I buy the cultured kind and when I go out of my way to whole foods and get the real buttermilk that's leftover when making butter...? Do you want it at some sort of sour cream or yogurt texture? I know you can sub sour cream or yogurt in for buttermilk in many recipes, so....? Edited June 5, 2020 by Tanaqui 1 Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted June 5, 2020 Share Posted June 5, 2020 Try cream biscuits. Easier for non-bakers to work with than butter. Here’s a great recipe. I do not sift and it always turns out fine. These are the biscuits I make when cutting butter into flour seems like too much d@mn work. https://smittenkitchen.com/2009/12/cream-biscuits/ 1 Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 5, 2020 Share Posted June 5, 2020 5 minutes ago, Tanaqui said: I have no idea what you're talking about, folks... our buttermilk seems plenty thick to me? Both when I buy the cultured kind and when I go out of my way to whole foods and get the real buttermilk that's leftover when making butter...? Do you want it at some sort of sour cream or yogurt texture? I know you can sub sour cream or yogurt in for buttermilk in many recipes, so....? I think what I was buying in IL was about as thick as when I made my own buttermilk by adding lemon juice. Yeah, it was thicker than regular milk, but now I use marburger gourmet buttermilk (which is not gourmet at all) and it’s THICK. Like, way thicker than whipping cream. My understanding is that you want cultured buttermilk, which is the only kind I’ve seen commercially. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted June 5, 2020 Share Posted June 5, 2020 The other thing is, cut them straight down with a sharp cutter, not a dull edged glass or jar. The dull edges pinch the sides together and inhibit rise just enough to be annoying, and tend to lead to very lopsided biscuits. 2 Quote Link to comment Share on other sites More sharing options...
sweet2ndchance Posted June 5, 2020 Share Posted June 5, 2020 (edited) Here is a precise scone recipe that I adapted to be like American biscuits (basically I omit the sugar so they aren't sweet). I didn't have any milk at the time and I wanted some scones so this recipe uses yogurt (which I did have) instead of milk. 2 1/2 cups flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup (one stick) of butter, very cold 1 cup plain yogurt (Greek yogurt is what I usually use) 1 egg, beaten Combine flour, baking powder, baking soda and salt in a large bowl (chill the bowl if you have time in the fridge or freezer) Cut in the butter until mixture resembles coarse crumbs (I use my KA mixer and the paddle attachment also chilled if I have time) Stir in the yogurt and egg until dough forms (I do this by hand, too easy to over mix in the mixer) On a floured surface, roll out dough to 1/2 inch thickness. Cut the dough into eight equal pieces (or use a circle cutter or just put into triangles or squares with a knife. My family really doesn't care what shape they are) Place pieces on parchment paper on a cookie sheet (I use dollar store parchment paper) Bake at 350 degrees for 15 - 18 minutes or until golden brown on top. Brush hot biscuits with melted butter after baking if desired (this makes them nice and soft instead of getting hard as they cool and adds more butter flavor...and yummy calories lol) To make sweet scones instead, add 1/4 cup of sugar to the flour mixture at the beginning. Edited June 5, 2020 by sweet2ndchance Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted June 5, 2020 Share Posted June 5, 2020 8 hours ago, LucyStoner said: Try cream biscuits. Easier for non-bakers to work with than butter. Here’s a great recipe. I do not sift and it always turns out fine. These are the biscuits I make when cutting butter into flour seems like too much d@mn work. https://smittenkitchen.com/2009/12/cream-biscuits/ I also recommend cream biscuits. This is the recipe I have used: cream biscuits Cream biscuits aren't flaky, but more cake-like and very tender. They are also very easy to work with. I do have a tip: Roll out the dough in a square (or rectangle) and and use a sharp knife to cut squares. So much easier and you don't have scraps to re-roll. Every time you mess with the dough, you make it tougher. 1 Quote Link to comment Share on other sites More sharing options...
Andromeda Posted June 5, 2020 Share Posted June 5, 2020 I pretty much use biscuits from the can, baked on parchment paper and for less time than stated so that I don't burn them. This thread reminded me of an Atlantic article Why Most of America Is Terrible at Making Biscuits . I can bake many things from bread to cookies to ... well, many things. Biscuits are just beyond me no matter how simple a recipe is. Maybe it is the flour after all. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 5, 2020 Share Posted June 5, 2020 2 hours ago, RosemaryAndThyme said: I pretty much use biscuits from the can, baked on parchment paper and for less time than stated so that I don't burn them. This thread reminded me of an Atlantic article Why Most of America Is Terrible at Making Biscuits . I can bake many things from bread to cookies to ... well, many things. Biscuits are just beyond me no matter how simple a recipe is. Maybe it is the flour after all. That article mirrors my own personal journey. However, we DO have white lily in local stores and I’m in central MD. I’ve also never run across watery buttermilk. Maybe Maryland is a bit between worlds? You can also venture into making yeast biscuits if you’re up for that experiment. I just cracked open a 50lb bag of flour I had shipped from a mill in N.C. I hope my bread making isn’t doomed. If that slips maybe there will be more biscuits in my future? 1 Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted June 5, 2020 Share Posted June 5, 2020 2 hours ago, RosemaryAndThyme said: Atlantic article Why Most of America Is Terrible at Making Biscuits I had no idea. In the UK we have flour (plain or self-raising) and strong flour (for bread). I'm not a baker, but the people around me seem to be able to make scones. 1 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 5, 2020 Author Share Posted June 5, 2020 I have so many recipes to try, lol! I think I'll go with cream biscuits first because I hate cutting in butter (I should just buy a pastry cutter-inner thing.) I'll try to update with how things go. Ftr, I've never heard of White Lily flour and I am in NC...but like I said before, I've never been much of a baker. 1 Quote Link to comment Share on other sites More sharing options...
Scarlett Posted June 5, 2020 Share Posted June 5, 2020 15 hours ago, fairfarmhand said: I wrote 2 blog posts on this. I make very very good biscuits. https://fruitsoflaborblog.wordpress.com/2014/09/13/baking-biscuits-from-scratch/ https://fruitsoflaborblog.wordpress.com/2014/12/23/scrumptious-biscuits-recipe/ I don't even like biscuits but your posts have made me want to try. Quote Link to comment Share on other sites More sharing options...
Soror Posted June 5, 2020 Share Posted June 5, 2020 I make gf, df biscuits that are pretty damn good. They are not as good as they used to be before gf but I'm not a miracle worker(can't make them quite as layered but they get nice height some layers, fluffy crustiness on the outside and softness on the inside). I've made quick biscuits from time to time but don't find them worth it. I prefer to make the real deal but save it for the weekend. I have few kitchen gadgets but the pastry cutter is great for biscuts and cutting in the butter makes a huge difference. We were dairy free for so long I got used to making them without dairy but I'm sure real buttermilk makes them even better. Still yet my gf/df biscuits are better than what you get in a can 🙂 I have metal cups I cut biscuits with and it doesn't hurt the rise. Fwiw Alton Brown had a show on bisccuits and had some tips on there too. He went over a few things not mentioned, like making sure the biscuits are touching, not spread out. Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 5, 2020 Author Share Posted June 5, 2020 @soror - my DH thinks Alton Brown is the final word in food, lol. I'm surprised he hasn't referenced Alton's biscuit tutorials yet.... 1 Quote Link to comment Share on other sites More sharing options...
Soror Posted June 5, 2020 Share Posted June 5, 2020 (edited) 21 minutes ago, alisoncooks said: @soror - my DH thinks Alton Brown is the final word in food, lol. I'm surprised he hasn't referenced Alton's biscuit tutorials yet.... LOL, if you have Hulu there is a revamped episode on bisuits, Good Eats reloaded I think it is called, he has a recipe too. The revamped episode tells the diferent things he's learned over the years so has more tweaks in it. I've not tried the recipe being gf but I've never had a recipe of his not turn out. He also has his 80+ yr old grandma give her recipe and tricks (although she is not precise- more like Rosie 🙂 ). Edited June 5, 2020 by soror 1 Quote Link to comment Share on other sites More sharing options...
Martha in GA Posted June 5, 2020 Share Posted June 5, 2020 Quote I do have a tip: Roll out the dough in a square (or rectangle) and and use a sharp knife to cut squares. So much easier and you don't have scraps to re-roll. Every time you mess with the dough, you make it tougher. This is genius! 1 Quote Link to comment Share on other sites More sharing options...
Ellie Posted June 5, 2020 Share Posted June 5, 2020 17 hours ago, alisoncooks said: I'm not fabulous in the kitchen, but I make do. I've been feeding this family, reasonably well, for two decades. And yet I cannot make good biscuits to save my life. I have even screwed up frozen biscuits - more than once, idk how, don't ask. My poor family is biscuit-deprived. So...do you have a no-fail, biscuit recipe (preferably easy and not messy and quick because I'm not fond of baking)? I also don't have any fancy kitchen gadgetry... Also, related: any time I make ANYTHING with baking powder, my kids whine that they can taste gross, little baking powder balls/chunks. I whisked my dry ingredients -- what am I doing wrong? Please don't tell me to use a sifter, lol -- I don't want to! I can only make this recipe with these exact measurements; I haven't made it often enough to be able to figure it out otherwise. 🙂 4 cups *self-rising* flour 2 cups buttermilk 1 cup Crisco (I promise that nothing else will work except Crisco) Measure the flour into a bowl; make a well in the middle and add the Crisco and then the buttermilk. Mush it all up with your hands just until it's mixed; overmixing will make the biscuits too flaky. Ask me how I know this. o_0 Pinch off enough dough to make what you think will be a right-sized biscuit. Roll it up in your hands, then place on a cookie sheet or baking pan (lining with parchment paper first will keep the biscuits from sticking). Continue with the rest of the dough. The biscuits should be, oh, about 1" apart. When you're finished, dip the backs of your fingers in buttermilk (you sort of make a fist, and press down with those knuckles, if you see what I mean) and press down on each biscuit, just a little bit, so now they are all touching. Bake at 450 for about 15 minutes. This was my grandmother's method, and my mother's, and her sister's. They made perfect biscuits every.single.time, without measuring, because they had done it so often they knew how much of everything based on how many people would be eating. I don't have that gift; I have to follow this recipe, which I did not get from my mothers. 1 Quote Link to comment Share on other sites More sharing options...
East Coast Sue Posted June 5, 2020 Share Posted June 5, 2020 For biscuits I recommend the can or Bisquick. However, you know what is so much better than biscuits? Rolls or bread which is so much easier to make and they’re delicious! I also recommend the famous cinnamon roll recipe (Quiverof10?) which is about the easiest recipe ever and very popular with my kids! If you want the recipe I can dig around for it. 1 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 5, 2020 Author Share Posted June 5, 2020 20 minutes ago, East Coast Sue said: For biscuits I recommend the can or Bisquick. However, you know what is so much better than biscuits? Rolls or bread which is so much easier to make and they’re delicious! I also recommend the famous cinnamon roll recipe (Quiverof10?) which is about the easiest recipe ever and very popular with my kids! If you want the recipe I can dig around for it. We like rolls and bread, too. 😄 But some meals just require biscuits! (Like, last night was sausage patties and the veg cream soup that's a copycat of the Dixie Stampede soup -- that calls for biscuits!) I'm likely too lazy for homemade cinnamon rolls, lol. (I think I have that recipe saved somewhere, too...) 1 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted June 5, 2020 Share Posted June 5, 2020 58 minutes ago, Martha in GA said: This is genius! Thanks, but I gotta be honest. I do it this way because I am just too lazy to mess with cutting biscuits into circles! 😆 I am making donuts today (national donut day!) and I do the same thing. Square donuts without holes. Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted June 5, 2020 Share Posted June 5, 2020 14 minutes ago, CuriousMomof3 said: Can I have your recipe? I'd love to make some square donuts without holes! Sure! I am trying a new one today: Crispy and creamy doughnuts But of course I don't actually follow the recipe. I used melted butter instead of shortening, less yeast and cold water, and probably less flour, the recipe doesn't state squares, that is just how I do it. They are rising right now. Quote Link to comment Share on other sites More sharing options...
KathyBC Posted June 6, 2020 Share Posted June 6, 2020 Pastry blender. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted June 6, 2020 Share Posted June 6, 2020 I do cream biscuits (just self rising flour and heavy cream - no other ingredients) and I do the thing where you pat the dough into a square and use a pizza cutter to cut into pieces. I do not separate them after that - you bake them still all together but that cut you made will end up being a scored line. So good! 3 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 6, 2020 Author Share Posted June 6, 2020 So...biscuit tangent. Does anyone put cheese in their biscuits? Are some biscuit types better for cheese? The way my mom did them was a chunk of cheese inside each before they were baked. (Not shredded cheese incorporated throughout...) Quote Link to comment Share on other sites More sharing options...
KathyBC Posted June 8, 2020 Share Posted June 8, 2020 On 6/6/2020 at 11:24 AM, alisoncooks said: So...biscuit tangent. Does anyone put cheese in their biscuits? Are some biscuit types better for cheese? The way my mom did them was a chunk of cheese inside each before they were baked. (Not shredded cheese incorporated throughout...) All the time. Yummy. Quote Link to comment Share on other sites More sharing options...
Katy Posted June 10, 2020 Share Posted June 10, 2020 Soft wheat flour from the south, buttermilk, lard, homemade baking powder, and the recipe from the flour sack was what I always did. Quote Link to comment Share on other sites More sharing options...
jen3kids Posted June 10, 2020 Share Posted June 10, 2020 On 6/5/2020 at 11:24 AM, soror said: I make gf, df biscuits that are pretty damn good. They are not as good as they used to be before gf but I'm not a miracle worker(can't make them quite as layered but they get nice height some layers, fluffy crustiness on the outside and softness on the inside). I've made quick biscuits from time to time but don't find them worth it. I prefer to make the real deal but save it for the weekend. I have few kitchen gadgets but the pastry cutter is great for biscuts and cutting in the butter makes a huge difference. We were dairy free for so long I got used to making them without dairy but I'm sure real buttermilk makes them even better. Still yet my gf/df biscuits are better than what you get in a can 🙂 I have metal cups I cut biscuits with and it doesn't hurt the rise. Fwiw Alton Brown had a show on bisccuits and had some tips on there too. He went over a few things not mentioned, like making sure the biscuits are touching, not spread out. Could I have the recipe? My dd is GF and my ods is newly DF. I would love to be able to make strawberry shortcakes for them both! I am currently using gfJules flour for pancakes and waffles and they have turned out nicely but I haven't tried it yet for biscuits. Quote Link to comment Share on other sites More sharing options...
Soror Posted June 10, 2020 Share Posted June 10, 2020 10 hours ago, jen3kids said: Could I have the recipe? My dd is GF and my ods is newly DF. I would love to be able to make strawberry shortcakes for them both! I am currently using gfJules flour for pancakes and waffles and they have turned out nicely but I haven't tried it yet for biscuits. I use the old Bob's Red Mill Buttermilk Biscuits recipe. I recently started using the Wal-Mart (Great Value) gf all-purpose mix and it seems to work about the same for me (and is cheaper) so I've stuck with it. https://www.bobsredmill.com/recipes/how-to-make/buttermilk-biscuits-gluten-free-2/ I use plain unsweetened almond milk w/ a bit of lemon juice (about 1.5 tsp I'd guess) in place of lemon juice. Plain soy and oat milk would work well too (I can't find gf oatmilk here though). I think rice is too thin and coconut imparts a coconut flavor (I used it strictly for years when I was paleo but taste is better with a more subtle milk). I do not use parchment paper and have never had an issue with sticking. I do not roll it but fold and pat. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted June 10, 2020 Share Posted June 10, 2020 On 6/5/2020 at 4:54 AM, LuvToRead said: I do have a tip: Roll out the dough in a square (or rectangle) and and use a sharp knife to cut squares. So much easier and you don't have scraps to re-roll. Every time you mess with the dough, you make it tougher. I use this recipe and make the dough in my food processor (which may help with your sifting issue):https://ourbestbites.com/southern-buttermilk-biscuits/ They come out great! And I cut mine into squares with a sharp knife like @LuvToRead. So much less work and less working with the dough. 1 Quote Link to comment Share on other sites More sharing options...
Suzanne in ABQ Posted June 10, 2020 Share Posted June 10, 2020 For the baking powder/soda balls, sometimes I will just squish the baking powder into the measuring spoon with my thumb, allowing the un-balled powder to escape over the top of the spoon. But when it really matters, I'll sift my ingredients through a large wire strainer that rests across the top of my mixing bowl. I measure my ingredients into the strainer, then stir with a whisk or spoon, allowing the powders to mix and sift at the same time. Any little balls left get squished with my spoon, through the wire mesh. For biscuits, it's my understanding that it's all about the brand of flour. If possible, find the brands that people referenced in the above posts. Quote Link to comment Share on other sites More sharing options...
jen3kids Posted June 11, 2020 Share Posted June 11, 2020 On 6/10/2020 at 10:06 AM, soror said: I use the old Bob's Red Mill Buttermilk Biscuits recipe. I recently started using the Wal-Mart (Great Value) gf all-purpose mix and it seems to work about the same for me (and is cheaper) so I've stuck with it. https://www.bobsredmill.com/recipes/how-to-make/buttermilk-biscuits-gluten-free-2/ I use plain unsweetened almond milk w/ a bit of lemon juice (about 1.5 tsp I'd guess) in place of lemon juice. Plain soy and oat milk would work well too (I can't find gf oatmilk here though). I think rice is too thin and coconut imparts a coconut flavor (I used it strictly for years when I was paleo but taste is better with a more subtle milk). I do not use parchment paper and have never had an issue with sticking. I do not roll it but fold and pat. Thank you so much! Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 11, 2020 Author Share Posted June 11, 2020 (edited) On 6/5/2020 at 7:54 AM, LuvToRead said: I also recommend cream biscuits. This is the recipe I have used: cream biscuits Cream biscuits aren't flaky, but more cake-like and very tender. They are also very easy to work with. I do have a tip: Roll out the dough in a square (or rectangle) and and use a sharp knife to cut squares. So much easier and you don't have scraps to re-roll. Every time you mess with the dough, you make it tougher. I made these tonight. They cook at a super-high temp (made me nervous!). The dough was very easy to work with. They were yummy -- so soft and begging for some apple butter! I'll make them again, though I'm going to try a few more recipes from this thread. Here's my proof, lol: This picture was taken as I was putting leftovers away. The half biscuit in the foreground, I decided to snack on even though I'd had a perfectly adequate dinner. 😮 ETA: they were a little lopsided but I just (not meticulously) patted the dough a bit before cutting. I was rushed, lol. Edited June 11, 2020 by alisoncooks 2 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted June 11, 2020 Share Posted June 11, 2020 1 hour ago, alisoncooks said: I made these tonight. They cook at a super-high temp (made me nervous!). The dough was very easy to work with. They were yummy -- so soft and begging for some apple butter! I'll make them again, though I'm going to try a few more recipes from this thread. Here's my proof, lol: This picture was taken as I was putting leftovers away. The half biscuit in the foreground, I decided to snack on even though I'd had a perfectly adequate dinner. 😮 ETA: they were a little lopsided but I just (not meticulously) patted the dough a bit before cutting. I was rushed, lol. I am so glad they worked for you! They look delicious! Quote Link to comment Share on other sites More sharing options...
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