Roll Out Flaky Biscuits
Debbie loves creating new recipes. She enjoys creating new pastries, cakes, and pies which everyone enjoys. She finds it’s much easier to take a sweet treat wheat recipe and turn it into a gluten-free delight. However, biscuits were quite a challenge for her. Over the last 12 years of baking gluten-free, Debbie developed a technique that makes her gluten-free biscuits flaky and light. The biscuits taste amazing and have a flaky texture, perfect with butter and jam, biscuits and gravy or a topping for your favorite casserole.The recipe makes 12 biscuits that you can freeze for later use. Pop them in your toaster, slather some butter and jam on them and enjoy. If using for a casserole, place the baked room temperature biscuits on top of the casserole about 5 minutes before it's done. Just enough time to warm them up and not re-cook them.Plan ahead to make the biscuits because the dough needs to be in the freezer for at least one hour before rolling out. Debbie makes the dough ahead of time and keeps it in the refrigerator overnight like she does her pie crust. The biscuits contain eggs but can be made egg-free. Debbie made the biscuits without the egg by substituting applesauce. They are still good but not as flaky as she likes them. As a baking tip for these amazing biscuits, don’t forget to freeze your butter before using it. Grating the butter into the dry mix and then coating the shreds with the flour mixture makes the biscuits flaky. It’s magic! Something Debbie’s mom taught her.Find more recipes like this in Debbie's Cookbook for Charity and her new cookbook coming out with lots of great recipes for Breads, Pastries, Pies and of course Cakes.
Equipment
- 1 Medium Bowl
- 1 Large Bowl
- 1 Wire Whisk
- 1 Large Spoon
- Set Measuring Cups and Spoons
- 1 Pastry Brush
- 1 Rolling Pin
- 1 Cheese grater
- 1 2-inch biscuit cutter
- 1 Large Baking Sheet
- 1 Spatula to remove biscuits from baking sheet
Ingredients
Biscuit Ingredients
- 2 cups Inspiration Bakery and Mixes All-Purpose Baking Mix
- ¼ cup buttermilk powder or substitute with more All-Purpose Baking Mix
- 2 teaspoons double acting baking powder non-aluminum
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 2 large whole eggs substitute for 5 tablespoons of applesauce
- 1 cup heavy whipping cream, sour cream, or yogurt substitute dairy free
- 2 tablespoons apple cider vinegar or lemon juice
- 2 teaspoons gluten free maple syrup
- ⅓ cup frozen butter or margarine must be frozen to use
- ½ cup melted butter or margarine to bush onto the layers of the biscuits
- Tapioca flour/starch to roll out the biscuits
Instructions
Make Flakey Biscuit Dough
- Combine all dry ingredients together in a medium bowl and whisk. Remove the frozen butter or margarine from the freezer and grate into the dry ingredients. As you grate the butter or margarine, stop occasionally, and toss the shreds with the dry ingredients to distribute them evenly. This is the magic that makes the biscuits flaky.
- In a large bowl, add eggs and lightly whip. Add the rest of the wet ingredients and whip with a wire whisk until the wet ingredients are smooth. Add the dry ingredients and stir until the dough is moist, like making a pie crust. Don’t over stir because you want the dough to be somewhat coarse.
- Wrap the dough in plastic wrap and place it into a freezer bag. Place in the freezer for at least one hour or in the refrigerator overnight before rolling out. Tip: You can freeze the dough for several months. Thaw in the refrigerator overnight.
Roll Out Falkey Biscuits
- Preheat the oven to 500°F degrees. Once the oven reaches 500°F degrees, turn the oven down to 450°F degrees. Grease a baking sheet or use parchment paper to line the baking sheet.
- Remove dough from the freezer an hour before or from the refrigerator about 30 minutes before you are ready to roll it out. Melt the butter and set aside until ready to use. You may have to reheat the butter if it cools too quickly before use.
- Cut the dough ball in half and cover the other half with plastic wrap. Shape the dough ball into a circle. Place on a well-floured surface and roll out to ¼ -inch thick. You may need to sprinkle more tapioca flour on top while you are rolling the dough out.
- Cut out six 2-inch biscuits and place them on the greased baking sheet about ½ inch apart. You may need to use a metal spatula to transfer them to the baking sheet. Brush with melted butter. Repeat two more times until you stack the biscuits on top of each other making each biscuit 3 layers.
- Brush the top of the biscuits with melted butter.Repeat for the second dough ball.
- Place in the oven for 12-15 minutes. Biscuits may spread a little.
Notes
Make sure the butter or margarine is frozen.
Submit your review | |
Inspiration Bakery and Mixes
Average rating: 0 reviews
