Previously, the most success I have had making gluten free biscuits is by adding egg, like in my Fluffy Gluten Free Biscuits Recipe. Today, I developed this gluten free yeast biscuits recipe that turned out just as good. A matter of fact, this recipe has those amazing, sought-after layers we all aspire to. In addition, this recipe does not call for butter but shortening (I use organic), which makes them a little crisp on the bottom and edges. They were extremely tasty and my gluten-eating husband agrees.
Links You May Need:
Self-Rising Gluten Free Cake Flour Blend
Folding Bread Proofer & Slow Cooker (from my friends at Brod & Taylor)
Flaky layered gluten free yeast biscuits using shortening, without eggs; includes a dairy-free option.
Using a pastry cutter or two knives, cut the shortening into the dry mixture. (Alternatively, smear the shortening into the flour using your fingers. Another option is shred frozen shortening into the flour mixture and lightly smear with your fingers.)
Scoop the dough onto the floured surface and gently pat out to 1-inch high. Fold the dough in half and gently pat out again. Repeat the folding and patting three more times, being careful not to overhandle the dough. End with 2-inch high dough.
Using a biscuit cutter, push down into the dough without twisting the cutter. Withdraw from the dough and push the dough out from the top onto the covered baking sheet, spacing 2-inches from each other. Baste the tops with additional buttermilk or dairy-free milk. Allow the biscuits to rise 30 minutes.
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