This post is a long time coming. My quest to make biscuits for my younger daughter gluten free dairy free soy free tree nut free and peanut free has been a challenge until now. My failures ranged from dense hockey pucks to doughy messes. In fact my daughter quit getting excited at the prospect of biscuits. Now I’m proud to say we have success thanks to King Arthur Gluten Free Baking mix and a few modifications.
This is the modified version with the original King Arthur version link.
1/2 cup (8 tablespoons) cold ghee

2 cups King Arthur Gluten-Free All-Purpose Baking Mix*

2 large eggs

1/3 cup cold coconut milk

2T cold goat yogurt

*Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Directions from King Arthur

Preheat the oven to 400°F, with a rack in the center.

Work the cold butter (ghee) into the baking mix, leaving some butter in small, visible pieces.

Whisk the eggs and milk (coconut milk) together.

Stir the wet ingredients into the dry mixture.

Lightly dust your work surface with baking mix, and turn the dough out onto it.

Fold the dough over on itself four times, then gently flatten it to about 3/4″ thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2″ round cutter dipped in baking mix.

Stack the scraps together, gently pat down to 3/4″ thick, and cut additional biscuits.

Set the biscuits 2″ apart on an ungreased or parchment-lined pan. Brush with milk  (coconut milk) or melted butter (ghee) , if desired; this will help the biscuits brown.

Bake the biscuits for 14 to 18 minutes, until they’re golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they’re best enjoyed slightly warm. **** I baked the biscuits for 15 minutes then turned the broiler on and watched as they turned golden then let the rest 10 minutes as suggested on the King Arthur link.

Yield: 8 medium (2 1/2″) biscuits. The modified  recipe made 8 also. This picture was taken on the third trial of this modified recipe😉

Tips from our  King Arthur bakers

For higher rising biscuits, cut straight down, with a floured cutter; don’t twist the cutter.

Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.

To make a sweeter biscuit for shortcake: Whisk 2 tablespoons of sugar into the baking mix and butter; and add 2 teaspoons vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.

ENJOY 💗, Julie

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