Light & Fluffy Gluten Free Biscuits from the “How Can It Be Gluten Free Cookbook” – the New York Times Bestseller from America’s Test Kitchen
I ask you… do they even look like they could be gluten free…?
In my adventures & education in gluten free baking I’ve come so far, it’s odd now to think back on those very first attempts, and how truly, remarkably awful they were. I’ve learned so much since then, and much of the credit goes to two of the best cookbooks I’ve yet to find – both of which you’ll see in ads in the right sidebar of this blog.
To be totally pc in the blogging world, I always link back to them when I blog on their recipes, but have recently felt it to be…. so not enough. To that end, they cookbooks are now displayed, proudly, on this blog and will remain for some time. If you’re into gluten free baking at all, I fervently urge to you buy them, you can do so very easily by clicking on the ad. I’ll get a wee stipend if you do.
Now, back to the biscuits… As I’ve been doing of late, here are the best tips I can share with you, for when you get the hankering for a totally tasty biscuit that must be gluten free, especially in a couple of months when fresh strawberries are in season! You can knock the socks off your gluten free loved ones, and use them for a gorgeous strawberry shortcake.
- do have the egg & yogurt at room temperature – it really does matter
- the dough will seem heavy, but do be gentle with it – don’t ‘smoosh’ it down
- do let them get well browned, for maximum flavour
- you can alter the size, i.e. if you want more of them but smaller – just adjust the baking time accordingly.. watch for #2 to happen!
- 9 ounces (2 cups) ATK Gluten Free Flour Blend, recipe in previous/separate blog post
- 4 tsp baking powder (be sure is GF)
- 1 1/2 tsp powdered psyllium husk
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3 TBSP unsalted butter, chilled and cut into 1/4‑inch pieces
- 3/4 cup plain whole-milk yogurt
- 1 large egg, lightly beaten
- 2 TBSP vegetable oil (or olive oil)
- 2 tsp lemon juice
- Whisk flour blend, baking powder, psyllium, sugar, salt & baking soda in large bowl until combined. Add butter to flour blend mixture, breaking up chunks with fingertips until only small, pea-size pieces remain.
- In separate bowl, whisk together yogurt, egg, oil, and lemon juice until combined.
- Using rubber spatula, stir yogurt mixture into flour mixture until thoroughly combined and no flour pockets remain, about 1 minute.
- Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 450°.
- Line rimmed baking sheet with parchment paper and place inside of second baking sheet.
- Using greased 1/3‑cup dry measure, scoop heaping amount of batter and drop onto prepared sheet. (Biscuit should measure about 2 1/2 inches in diameter and 1 1/2 inches high.)
- Repeat with remaining batter, spacing biscuits about 1/2 inch apart in center of prepared sheet.
- Bake until golden and crisp, about 15 minutes, rotating sheet halfway through baking.
- Transfer sheet to wire rack and let cool for 5 to 10 minutes before serving.
- Tip: they are best on the day they're made. If you have any left over, carefully split them, spread with some butter and lightly fry them up - they'll be perfect with your breakfast eggs!
- Tip: the recipe said to add 2 TBSP sugar to the dough if making shortcakes - you may find this too sweet, so alter the amount to your taste.