Grandma Elsie's Gluten-Free Angel Biscuits: A Little Slice of Southern Comfort
Hey y'all! So, picture this: Sunday mornings at Grandma Elsie's. The smell of coffee was already wafting from the kitchen, chasing away the sleepies, but that – the aroma of baking biscuits – that was the real wake-up call. It meant hugs were waiting, stories would be told, and everything just felt…right. Grandma Elsie's biscuits were legendary, fluffy pillows of buttery goodness that just melted in your mouth. When I found out I had to go gluten-free, I honestly thought biscuit mornings were a thing of the past. Tragedy!
But you know me, I wasn't about to let that delicious tradition die! I embarked on a mission to crack the code, to create gluten-free angel biscuits that could rival Grandma Elsie's original recipe. And after many attempts (some disastrous – picture rock-hard hockey pucks!), I think I've finally nailed it! I'm so excited to share this recipe with you because it's not just about biscuits; it's about keeping those cherished memories alive, one buttery, gluten-free bite at a time. So, grab your apron, put on some good music, and let's get baking!
Ingredients:
- 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum – if not, add 1 teaspoon)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk (or full-fat coconut milk for dairy-free)
- 2 tablespoons cold shortening, cut into small pieces
- 2 tablespoons melted butter (regular or dairy-free) for brushing
Instructions:
- Get Chilled: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sugar, and salt. This step is crucial to ensure everything is evenly distributed.
- Butter Up: Add the cold, cubed butter and shortening to the flour mixture. Using a pastry blender (or your fingertips – work quickly!), cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You want small pieces of butter visible, which is key for the flaky layers!
- Buttermilk Bliss: Gradually add the cold buttermilk (or coconut milk) to the flour mixture, mixing gently with a fork until just combined. Be careful not to overmix – a shaggy dough is what you're aiming for. Tip: Overmixing develops gluten (which we don't want!), resulting in tough biscuits.
- Fold and Conquer: Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently pat the dough into a 1-inch thick rectangle. Fold the dough in thirds, like a letter. Rotate the dough 90 degrees and repeat the folding process 2-3 more times. This creates those lovely layers we crave.
- Shape Up: Gently pat the dough to 3/4 inch thickness. Use a 2-inch biscuit cutter (or a sharp knife if you don't have one) to cut out the biscuits. Tip: Press straight down with the cutter – twisting can seal the edges and prevent them from rising properly.
- Prep for Baking: Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with the melted butter.
- Bake to Perfection: Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown. Tip: Keep an eye on them! Ovens vary, and you don't want them to burn.
- Golden Touch: Remove the biscuits from the oven and brush them again with the melted butter while hot. This adds extra flavor and shine.
- Serve and Savor: Let the biscuits cool slightly on a wire rack before serving. Enjoy them warm with butter, jam, honey, or your favorite topping! They're also fantastic for breakfast sandwiches!
Tips & Tricks for Gluten-Free Biscuit Nirvana:
- Flour Power: Not all gluten-free flour blends are created equal. I've found that blends with a combination of rice flour, tapioca starch, and potato starch work best. Always check the ingredients and make sure it contains xanthan gum.
- Cold is Key: Seriously, cold ingredients are your best friend here. Cold butter prevents the gluten-free flour from becoming overworked and makes the biscuits tender. Cold buttermilk/coconut milk ensures the butter stays cold as long as possible.
- Sweet or Savory?: For a slightly sweeter biscuit, increase the sugar to 2 teaspoons. For a more savory flavor, add a pinch of garlic powder or onion powder to the flour mixture.
- Dairy-Free Dreams: As mentioned, full-fat coconut milk makes an excellent substitute for buttermilk. Just make sure it's the canned kind, not the carton kind.
- Freezer Friendly: These biscuits freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Recipe: Gluten-Free Angel Biscuits
Yields: About 8 biscuits
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk (or coconut milk)
- 2 tablespoons cold shortening, cubed
- 2 tablespoons melted butter for brushing
Instructions:
- Whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in cold butter and shortening until coarse crumbs form.
- Gently mix in cold buttermilk (or coconut milk) until just combined.
- Fold the dough 2-3 times, patting into a 1-inch thick rectangle each time.
- Pat dough to 3/4 inch thickness and cut out biscuits.
- Place on parchment-lined baking sheet, brush with melted butter.
- Bake at 425°F (220°C) for 12-15 minutes, until golden brown.
- Brush with melted butter again and let cool slightly before serving.
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Product Recommendations:
To get the best results with this recipe, consider using a good-quality gluten-free flour blend. I've had great success with the Bob's Red Mill Gluten Free 1-to-1 Baking Flour. It already contains xanthan gum, which is essential for binding the gluten-free ingredients. And if you don't already have one, a sturdy pastry blender will make cutting in the butter a breeze! It's a kitchen gadget you'll use again and again.
So, there you have it! Grandma Elsie's Gluten-Free Angel Biscuits, ready for your enjoyment. I truly hope this recipe brings as much joy and comfort to your kitchen as it has to mine. Happy baking! Let me know in the comments how your biscuits turn out! I can't wait to hear about your biscuit adventures!
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