Recipe: Biscuits
The best biscuits. Seriously. I know they are gluten free, but they are flaky and good. Really good. I’ve made them three times, and each time the same way. Do I follow the directions? Ah, not to much…well, I do, but make one slight variation. If you have access to Bob Red Mill at your grocery store, you need to try these!
Ingredients
- 2 1/2 cups of Bob’s Red Mill Biscuit Mix
- 1/2 cup plus 1 tablespoon of salted butter
- 1/2-3/4 cup of warm water
First, get your star ingredient ready.
Next, use a pastry cutter and cut the butter into the dry mix. The recipe on the back calls for shortening, yet I find using butter much better. The recipe makes about 9-11 biscuits. They are good as a little treat on the side of salad, or with sloppy joe mix. They are even good just on their own for breakfast with some sugar free jam. Warm them up a bit and they are so good. Yummy!
Set the oven to 350 degrees and get out a baking sheet. If you use stoneware, put down some parchment paper, otherwise the biscuit will stick and fall apart on the stoneware. Portion out the biscuits in to rough ball shapes. Don’t squish them together, you want them to have some air and the butter to melt throughout the dough to make them flaky.
Bake up for 20-25 minutes.
Done.
They are done when they are lightly golden brown on the top. My suggestion, eat them warm. Like right out of the oven. Add a bit of butter and it’ll melt all over the warm biscuit. The perfect little winter treat. Much better than your regular dinner roll. Ah, who eats those still? Jazz things up with this biscuit recipe. You won’t regret it, not at all.
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Recipe
Biscuits
Ingredients
- 2 1/2 cups of Bob's Red Mill Biscuit Mix
- 1/2 cup plus 1 tablespoon of salted butter
- 1/2-3/4 cup of warm water
Instructions
- First, get your star ingredient ready.
- Next, use a pastry cutter and cut the butter into the dry mix.
- Set the oven to 350 degrees and get out a baking sheet. If you use stoneware, put down some parchment paper, otherwise the biscuit will stick and fall apart on the stoneware.
- Portion out the biscuits in to rough ball shapes. Don't squish them together, you want them to have some air and the butter to melt throughout the dough to make them flaky.
- Bake up for 20-25 minutes.
- They are done when they are lightly golden brown on the top. My suggestion, eat them warm. Like right out of the oven. Add a bit of butter and it'll melt all over the warm biscuit. The perfect little winter treat. Enjoy!
