• Sandy Gillett

    posted on September 29, 2009 at 9:25 am

    These look wonderful Amy! I’ve been searching for a GF biscuit that will turn out every time! I’ve got drop biscuits in the oven right now and they look ok. But these look like it’ll take all the trial and error out of it for me. Thank you! CONGRATULATIONS! I know it was a wonderful weekend and awesome experience!

    [Reply]

    Amy Reply:

    If you make these, let me know what you think (I know you will…) because I love the feedback. It helps so much to know someone else’s experience with my recipes.

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    Sandy Gillett Reply:

    I made these this evening for our supper! You nailed it, absolutely right on! I used your flour blend, followed the recipe closely and they are perfect! Slightly crisp on the outside, tender on the inside, savory, buttery and a touch of salty. Perfectly divine! I am still getting accustomed to using GF flour blends and I am delighted with your blend and the way these wonderful biscuits came together, not sticky, not dry, not crumbly just perfect. You could win a bake off with these! Thank you for all you do.

    [Reply]

    Amy Reply:

    Thanks for the feedback, Sandy. That blend is good for biscuits. I am learning, too, about different flours and some are better for other things. But those biscuits are just fabulous. So glad you enjoyed them!

  • Kim, The Food Allergy Coach

    posted on September 29, 2009 at 12:46 pm

    Congrats on the contest! That is wonderful! Can’t wait to see the photos.

    [Reply]

    Amy Reply:

    Thanks!!

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  • Sunny

    posted on September 29, 2009 at 3:34 pm

    Yay on the contest and this recipe. Looks yummy!

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  • Geri@heartnsoulcooking

    posted on September 29, 2009 at 3:47 pm

    I love to make biscuits this time of year with a bowl of nice soup. This recipe will be a YUMMY!!! addition to my biscuit recipes. Geri

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  • Lauren

    posted on September 29, 2009 at 5:27 pm

    Congrats on the contest! Can’t wait to see more =D. The biscuits look lovely!

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  • darnold23

    posted on September 29, 2009 at 6:28 pm

    These are definitely going to be made at my house. They look terrific. I would love for you to link up to Crock Pot Wednesday at diningwithdebbie.blogspot.com. Mister Linky is ready for your favorite slow cooker recipe. Come check it out. Thanks. Debbie

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  • Lisa@blessedwithgrace

    posted on September 29, 2009 at 8:49 pm

    Those definitely look wonderful. Happy TMTT.

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  • SnoWhite

    posted on September 29, 2009 at 9:04 pm

    these look amazing!!

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  • Katrina (gluten free gidget)

    posted on September 30, 2009 at 7:35 am

    Can I just say that I really want you to adopt me! Your recipes are always so unbelievably fabulous!

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  • Alta

    posted on September 30, 2009 at 7:45 am

    Oh man, I would so love to have some of these right now, for breakfast, alongside some scrambled eggs. Yum. So, gluten free flour blend, what do you recommend? I like Pamela’s, but wondering if the Baking mix would be better, or the Bread mix. Or maybe I should make my own, I have so many GF flours in the pantry now!

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  • gfe--gluten free easily

    posted on October 1, 2009 at 6:09 am

    These biscuits would defintely make me feel special! I find gf popovers, muffins, and biscuits are a wonderful way to get your bread “fix” without the fuss and muss. :-)

    I’m so excited for your success at Build a Better Burger. Can’t wait to see photos later!

    Shirley

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  • Alta

    posted on October 6, 2009 at 7:30 am

    So, update. I made these last night to accompany a pumpkin thai curried soup recipe. OMG. They are the best biscuits I’ve EVER made, gluten-free or not. I used a similar gluten-free flour blend to the one you have on here, (modified to be corn-free) and omitted the parsley, but these were amazing. I ate three. No joke. Shame on me, I know! I plan on having a leftover one with lunch today. I’m excited. I think I may have to hide the recipe from myself, however, or I’ll make these all the time!

    [Reply]

    Amy Reply:

    I know! My husband says the same thing and I must agree. Thanks for sharing that here.

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    Alta Reply:

    I think the next big task is to create a gluten-free Texas breakfast with these babies – a delicious biscuits and gravy dish! That’s more than slightly indulgent, gluten-free or not, for sure! :)

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  • Gabrielle

    posted on July 4, 2010 at 2:38 pm

    Hi Amy,
    I’m wondering if I could replace the milk and cream with an alternative. Do you think soya milk would work? Also there is a soya milk powder and maybe that would thicken the soya milk so it’s more the consistency of cream. What would you suggest?
    Thanks

    [Reply]

    Amy Reply:

    @Gabrielle, I’ve never used soya milk before but I have used 1% and it works but it’s just a different biscuit. You’ll have to play around with the recipe and see what you think. The cream adds a richness and tenderness that you might not get with the soya milk.

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  • Jami

    posted on October 1, 2012 at 5:18 pm

    I realize this is an older post, but I am looking for a good biscuit recipe. Do you still make these with your original all-purpose flour blend or have you adapted it to the less starchy blend you generally use now.

    [Reply]

    Amy Reply:

    @Jami, These are great biscuits. I haven’t adapted it – I’ve tried it with less starchy flours and they’re not as light and fluffy. The starch really helps. So, when I want a good biscuit I go for it. :)

    [Reply]

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