Baking Powder Biscuits

by Lauren | Celiac Teen on September 18, 2009

I love looking through magazines. Especially food and fashion ones. In terms of fashion, I have one issue of L’Officiel, which I *try* to read the french in, and stare at the pictures in amazement. I love all of that stuff, the beauty you can find in the simplest of things. To me, food and clothes are those two things. So simple, so necessary, yet unbelievably incredible. You can do anything with either. This recipe isn’t crazy. It isn’t out there, but it is good. Other recipes I’ve made, my family has loved when they’re eating them, but then they eventually forgotten or just not made again. These ones simply disappeared. No one really said anything, they were just gone. And then mom wanted to know where I was putting the recipe, for her. You always know its a good one when mom wants to make it.

They are based on a recipe I found in an issue of Canadian Living, which is another magazine that I can look through, read through and bake through. I wanted something easily healthy, but good. These Multigrain Biscuits taste fairly similar to the Baking Powder Biscuits my mom used to make all the time. The type you whip up to accompany diner, or put on top of a Chicken Pot Pie or Turkey Pot Pie. Enjoy!

This is also my submission into this weeks Slightly Indulgent Mondays =D.
Multigrain Biscuits
Based on a recipe from Canadian Living

1/2 cup millet flour
1/2 cup sorghum flour
1/3 cup brown rice flour
1/3 cup tapioca starch/flour
1 1/2 tsp xanthan gum
2 tbsp packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (I left this out, as I used salted butter, but do whatever you want =D)
1/4 cup cold butter, cubed
1 cup buttermilk
1 egg, lightly beaten
How to
1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together flours, xanthan gum, brown sugar, baking powder, baking soda, and salt (if using).
3. With a pastry blender, or two knifes, cut in butter until crumbly.
4. Pour in buttermilk and stir with a fork to make a soft, ragged dough.
5. With lightly floured hands, press dough into a ball. On a lightly floured surface, gently knead the dough until mixed (don’t over-mix).
6. Pat into 3/4 inch thick round. Using a 2 inch floured cutter, or the size you wish (mine were 8 cm in diameter), cut into rounds. Reroll the scraps, to get the most out of your dough.
7. Place rounds on a parchment paper-lined baking sheet.
8. Brush tops with egg.
9. Bake in 400 degree oven until golden. For 2-inch ones, about 12 minutes.
10. Transfer to rack and let cool.
I promise, these are super easy to make. It only looks like a lot of steps =D.
When they’re all done, they look like this =D.
And, you can have an awesome strawberry shortcake using one =D.
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{ 1 comment… read it below or add one }

Haylee October 20, 2011 at 3:29 pm

Just wanted to let you know, I made these today and they were delicious! The only substitution I made was to leave out the brown sugar (we were out) but they were still amazing. My entire family raved about them. :) Thanks for the awesome recipe!

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