Biscuits are one of the simplest breads to make gluten-free, and can be served any time of day. Once you have a good biscuit recipe, you can create so many variations – plain, cheddar, spicy, herbed. You can bake them on top of a stew or serve them in a beautiful basket, wrapped with a pretty cloth napkin to keep them warm.
These biscuits are deliciously crisp on the outside and soft and moist on the inside. I’ve made them countless times and each time they turn out perfectly. I’ve found that homemade biscuits make people feel special, and they take less than 40 minutes to make. I like to serve these when we have family in town for the weekend or when friends come over for brunch.
This recipe has been adapted from Ina Garten’s Chive Biscuit recipe in Barefoot Contessa Family Style. Cutting the biscuits with a knife instead of using a biscuit cutter is a trick I learned from her, too. It’s so much easier this way. Sometimes I cut them into triangles, too. I substituted some of the cream for 1 % milk with fabulous results. The flaked sea salt gives the biscuits another dimension of flavor and texture that I really enjoy. I purchase it from Salt Works and store it in a glass jar. I hope you have as much fun serving these to your family and friends as I have.
Build A Better Burger Contest
Many of you know that I competed in Sutter Home’s Build a Better Burger contest this past weekend – and I came in second! It was an amazing experience to compete in the 2nd largest cooking competition in the US and win something. Actually, I’m still shocked. Joe took over 200 pictures, so I’m going to sort through them this week and put together a small Flickr photo album. I’ll post a link when it’s up.
- 2 cups All-Purpose Gluten-Free Flour Blend
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ pound (1 stick) cold unsalted butter, diced
- ½ cup 1% milk
- ¼ cup heavy cream
- ¼ cup chopped fresh chives
- ¼ cup chopped flat-leaf parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
- Maldon flaked sea salt for sprinkling
- Preheat oven to 400 degrees F. Line a baking tray with parchment paper.
- Sift together gluten-free flour blend and baking powder. Place in the bowl of an electric stand mixer fit with the paddle attachment and add salt. Stir to mix. Add cold butter and mix on low speed until the butter is the size of peas. With mixer on low, and milk and heavy cream and beat until just mixed. Add chives and parsley and mix until just combined.
- Turn dough out onto waxed paper or parchment paper and press together into a disk. Place another sheet of waxed or parchment paper on top and roll out dough until it is ¾ inch thick and in a rectangle shape. Use your hands or a kitchen ruler to even the edges. Using a floured knife, cut into eight even rectangles.
- Place on lined tray and brush the tops with egg wash then sprinkle lightly with sea salt. Bake for 18 – 20 minutes, until puffed and golden brown. Refrigerate leftovers in an airtight container for a day. Reheat in a 200 degree F oven until warm.