The Best GFCF (not-very-healthy) Biscuits Ever
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.)
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*.
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!