Only Sometimes Clever

With a new flour mix recipe I posted, Jamie asked what my biscuit recipe was.  I was afraid someone would ask!!  Why?  Because then you’d see what absolutely unhealthy biscuits we eat. 

The proportions of the recipe itself are pretty classic — I first got them from the 1986 The New Good Housekeeping Cookbook (which my mom gave me when I got married;  it remains a stand-by).  I found the same recipe in a 1950’s Betty Crocker cookbook I stole borrowed from my mom.

But they key ingredients I’ve found are the least-natural ones that I use regularly in my kitchen:  Butter-Flavored Crisco and Mocha Mix.  For those of you who don’t know what Mocha Mix is, it’s a non-dairy liquid akin to Coffeemate.  Unlike the name implies, there is NO chocolate in it;  it is plain “cream.”  It is found in the refrigerated dairy section, and is in a bright-yellow carton.  I bake with it all the time.  Where I live, it’s sold in the pint, quart, and half-gallon.  Guess which size I buy? [EDITED TO ADD:  I have discovered that some of the ingredients in Mocha Mix ARE dairy-derived.  My son, who has immediate asthma response to all dairy has no trouble with Mocha Mix.  However, depending on how serious your need is to be dairy-free, do use Mocha Mix with discretion.]

For those of you who need to be casein-free and are unaware, Butter-flavored Crisco is absolutely dairy-free, even in its natural flavorings.  I have called the company to confirm this.

Both Mocha Mix and Butter Crisco are chock-full of stuff you probably shouldn’t be eating, but they make the best gluten-free, dairy/casein-free biscuits ever.  Since I discovered the combination about five or six weeks ago, we’ve been eating biscuits at least twice a week.  :blush:

I have been baking g.f. biscuits for more than five years.  Additionally, we’ve been dairy-free for more than a year and a half.  All that time, I’ve regularly made disappointing biscuits.  The combination below is the only thing I’ve found that consistently churns out a lofty, moist, non-crumbly, tasty product.  So, no promises if you make any substitutions!!!!  However, though the original recipe called for 1 tsp salt, I usually use 1/2 tsp.  As well, it called for 1/4 cup shortening, but I usually use 1/3 cup (sometimes a wee bit more!).  Also, I regularly double this recipe, and there are no left-overs for my family of six.)

GFCF Biscuits
Makes six-eight large biscuits

• 2 cups Best Gluten-Free Flour Mix Ever
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/3 cup Butter-flavored Crisco
• 3/4 cup Mocha Mix liquid non-dairy creamer

Preheat oven to 450*.

Hand-held pastry blender

In a large bowl, mix flour blend, baking powder and salt with a whisk.  Combine thoroughly.  With a pastry blender, cut in Butter-flavored Crisco until the mixture resembles coarse crumbs.  With a wooden spoon, stir in Mocha Mix, mix well.

The dough should not be sticky at this point.  I simply roll it out on my countertop, unfloured.  But if your dough is a tad sticky, do flour your countertop and rolling pin with more of the flour mix.

Onto your countertop, turn out the dough, and “knead” lightly.  Kneading non-gluten dough isn’t like kneading regular wheat dough.  You simply gather it together, pat it out a bit, turn it over double on itself, then pat out again.  The more times you turn the dough over on itself, the more of a ‘layered/flaky’ result your biscuits will have.  Use a rolling pin to bring your dough to about 1/2″ thick.  With a 2 1/2″ biscuit cutter (or sharp-edged cup), cut biscuits.  Use a spatula to transfer biscuits to ungreased baking sheet (I use a pizza stone).  Let edges of unbaked biscuits barely touch.  Gather remaining dough scraps and repeat the “kneading” and rolling process until dough is used up.

Alternately, when I a hurry, I skip the countertop part, and just grab a handful of dough, patting it out in my hand to a slightly-lumpy circle shape.  These ill-formed biscuits taste just as great, but don’t cut as cleanly. 

Bake about 15 minutes, or until golden.

Enjoy warm with honey or jam!