Gluten Free Angel Biscuits

Post date: Apr 16, 2014 7:46:06 PM

Ingredients

2 cups (280 g) all-purpose gluten free flour (I like Better Batter or my mock Better Batter here)*, plus more for sprinkling

1 teaspoon xanthan gum (omit if your blend already contains it)

7 tablespoons (42 g) nonfat dry milk (blended into a fine powder)

4 tablespoons (36 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons (24 g) sugar

2 teaspoons (6 g) instant yeast

1 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped (about 1/2-inch dice will work) and chilled

1 cup (8 fluid ounces) buttermilk, chilled

*In place of the mock Better Batter + nonfat dry milk + cornstarch, you can use 2 1/2 cups (350 g) Cup4Cup gluten free flour, or my mock Cup4Cup (below) blend.

Directions

Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, sugar and yeast, and whisk to combine well. Add the salt, and whisk again to combine. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the buttermilk, and mix until the dough begins to come together. If necessary, press together with floured hands, handling it as little as possible.
Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick. Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough once again into a rectangle about 1 inch thick. Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough, but this time into a disk about 1/2 inch thick. Peel back the top piece of parchment paper, and, using a floured 2 1/2-inch cookie or biscuit cutter, cut out rounds of dough. Place the rounds about 2 inches apart from one another on the prepared baking sheet. Gather and reroll the scraps, and cut out as many more round of dough as possible, as place on the prepared baking sheet. Cover with an oiled piece of plastic wrap, and place in a warm, draft-free location until nearly doubled in size (about 1 hour). Place the covered baking sheet in the freezer until firm (about 15 minutes).
Remove the baking sheet from the freezer place it in the center of the preheated oven. Bake until the biscuits are puffed, very fragrant and lightly golden brown around the edges (about 12 minutes). Remove from the oven and allow the biscuits to cool briefly on the baking sheet before serving.

D.I.Y. All-Purpose Gluten-Free Flour: Mock Cup4Cup

By: Nicole @ Gluten-Free on a Shoestring.com

Recipe type: Flour

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Mock Cup4Cup All-Purpose Gluten-Free Flour Blend

Ingredients

Instructions

In a blender or food processor, grind the nonfat dry milk into a fine powder.
Place all ingredients in a large bowl, and whisk to combine well.
Store in an airtight container at room temperature until ready to use.
The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container.
It makes a total of 580 grams, which is 20 grams more than 4 cups.

To convert from grams to ounces:

Multiply your number of grams by 0.0352739619. The answer will tell you how many ounces you have. For example, 1,000 g times 0.0352739619 oz. equals 35.2739619 oz. .

Divide your ounces from step 1 by 16. The answer will tell you how many pounds you have. Your remainder will tell you how many ounces are left over if there aren't enough to make a full pound. For example, 35.2739619 oz. divided by 16 equals 2 with a remainder of 3.2, so you have 2 lbs., 3 oz.

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