Absolutely Awesome Drop Biscuits (Gluten-free)

 

I have missed a nice biscuit or scone since being diagnosed Celiac so I was thrilled when a friend brought the Garlic cheese biscuits made with Betty Crocker’s Biscuit Mix https://annesfavourites.ca/2014/10/22/almost-famous-cheddar-biscuits-gluten-free/ .These are so good you do not have to make a wheat version for company! I immediately tried a homemade version of the same with my regular all purpose flour mix but they were very disappointing. Also tried my own recipe for biscuits with a gluten-free mix and they also fell short of my expectations and of course I searched the internet for other people‚Äôs ideas for biscuits and none was up to scratch but these…….ARE!!

Biscuits

I revamped my Bread flour mix based on the past year’s experiences and used it with a little extra potato starch but I think the real trick is using the eggs in place of some of the milk. The buttermilk definitely adds an extra element of flavour but I plan to try them with soured milk when I use up all my buttermilk. I’m thinking if it makes a difference I will freeze the buttermilk in correct quantities for this mix.
I am giving you the recipe for the plain drop biscuits and the garlic cheese biscuits. Either is a great complement to a hearty soup meal.
Enjoy ūüôā
I have successfully adapted this recipe to Grace Gammie’s Scones and will try to get that posted tomorrow so you can treat your Valentine this week-end to an afternoon tea or use them as a delicious addition to brunch.

Plain Drop Biscuits Click here for PDF version https://www.dropbox.com/s/xmqps5zrmxb61at/Drop%20Biscuits.pdf?dl=0

2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
1/2 cup raisins, shredded Cheddar or mixed peel (optional)

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper.¬†Bake in a 425¬įF oven for about 12 – 15 minutes until the biscuits are lightly browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits

*Bread Flour Mix

2 cups sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1/2 cup potato starch
1/2 cup millet flour

ALWAYS whisk or shake together before measuring.

Garlic Cheese Biscuits

Biscuits:Click here for PDF version https://www.dropbox.com/s/ebivagb6jzfj8tv/Garlic%20Cheese%20Biscuits.pdf?dl=0
2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
2/3 cup cheddar cheese, shredded
Topping:
1/4 cup butter, melted
1 clove garlic, crushed or 1/4 tsp garlic powder
2 Tbsp fresh or frozen chopped parsley or 1 tsp dried
1/3 cup shredded Cheddar cheese

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper.
  • Bake in a 425¬įF oven for about 12 minutes until the biscuits are lightly browned and barely give when pressed on top.
  • Mix melted butter, garlic and parsley and brush on hot biscuits.
    Sprinkle with remaining cheese and return to oven for 2 – 3 more minutes until cheese is melted.
    Makes 13 – 15 two inch biscuits

Anne’s Favourites

Grandma’s Favourites

I wish to extend my apologies for letting my blog registration expire for a week at the end of November and hope nobody was looking for a recipe during that time.

Quality Control

Today I am so excited to share with you a very special baking experience, making cookies with our first grandchild! Sporting an apron purchased at the Lucknow United Church bazaar, Davis helped Grandma make peanut butter cookies and decided that it was good and Grandma was thrilled!
If you are able to eat peanut butter, try these cookies, and if you are not, try the ‚ÄúSix-in-one‚ÄĚ Recipe that follows and is always a hit with children. I was having difficulty deciding which to make when I was visiting in Calgary!

 

Peanut Butter Chocolate Chip Cookies

I adapted this recipe from one I found in a Gourmet magazine in 1986 and they are the best.

  • 1¬†cup butter or margarine
  • 1¬†cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups GF all purpose flour
  • 1¬†tsp xanthan gum (omit if using wheat flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate, chopped, about 5 oz
  • 2/3 cup salted peanuts, chopped
  1. Beat butter, peanut butter and both sugars until smooth, being careful not to over mix.
  2. Add eggs, one at a time, and vanilla, beating until incorporated.
  3. Sift in flour, xanthan gum, baking soda and salt until combined.
  4. Stir in chocolate and peanuts until evenly distributed.
  5. Roll into 1 inch balls (or 1/2 inch for toddler size cookies) and place on lightly greased cookie sheet. Flatten lightly with fork in a crisscross pattern.
  6. Bake at 375¬įF for 8 to 10 minutes (less for smaller cookies).
    Makes 4 1/2 dozen cookies

1st Baking with Grandma

Six-in-one Cookies

Brandied Peaches

Don’t miss the opportunity to try this super simple, yet elegant dessert! So easy to do for one or two or a crowd! Just cut one peach for every person and adjust the sugar, butter and brandy quantities accordingly. You will still be thinking about how delicious they were the next day!

Brandied Peaches

  • 2 peaches, peeled and sliced*
  • 1 Tbsp butter
  • 1 1/2 Tbsp brown sugar
  • 1 tsp brandy (I think you could use 1/2 tsp vanilla if you do not have brandy)

Melt butter in a frying pan over medium heat and add sliced peaches and cook for several minutes until warm.

Add brown sugar and continue cooking until most of the liquid is evaporated and sugar syrup is thick.

Remove from heat, stir in brandy and serve over vanilla ice cream. ENJOY! There are not many things I do not think are improved by a dollop of whipped cream but this stands alone and the only reason I would top with cream would be for appearance or to use some leftover.

*fresh are delightful but do not be afraid to try frozen or canned in the off season!

Kwan’s Chicken Wings

Kwan’s Chicken Wings

When nostalgic recollections in Lucknow turn to Kwan’s Sunday Chinese Buffet the most sadly missed item seems to be the chicken wings. We have not found a restaurant that compares so I decided it was time to try making them myself since Wyatt had shared their secret with me. They are the perfect gluten-free chicken wing because there are only 5   ingredients and at home I can be sure nothing has contaminated the cooking oil.

Kwan’s Wings¬†– click here for pdf version of recipe

2 lb    chicken wings, cut in 3 pieces, discarding the tips (or use in your dashi stock)

1 1/2 Tbsp gluten-free soya sauce

1/2     tsp sesame oil (if you do not have it substitute any vegetable oil but it will not have                the same flavour)

1/2     tsp salt

1/2    tsp garlic salt or 1/4 tsp garlic powder

1       Tbsp potato starch

  • Whisk together soya sauce, oil, salt, garlic powder and potato starch and pour over wings in a plastic bag or bowl. Turn or stir several times to coat wings while marinating for about an hour before cooking.
  • Heat oil in deep fryer to 375 degrees and cook in batches of about 10 so the oil does not drop too much in temperature. Cook for about 7 – 10¬†minutes depending on the size of wings and your fryer. Raise wings several times to turn them over and prevent sticking to the basket.

Eat them as soon as they cool. They do not require any dipping sauce but if you like a little extra  flavour try some Thai Sweet Chili Sauce for dipping.

 

Best Banana Muffins – Vegan style

These banana muffins never disappoint! I adapted this lower sugar version of the Muffin Mania Banana Muffins in the 80’s and have been making them probably every month since in one version or another. When I had to switch to gluten-free flour they made the transition almost seamlessly. With my flour mix and a teaspoon of xanthan gum I am not afraid to take them to the shop for coffee break (especially if I make the chocolate chunk version). So when my niece was coming for a visit and I had some nice ripe bananas (the secret ingredient) I thought I would try them with a flax egg substitute to suit her vegan diet. I was not disappointed – they were great with fresh and dried cranberries for added flavour. I would make these if I were out of eggs anytime!

Vegan Banana Cranberry Muffins Рfor pdf version click here Vegan Banana Muffins

1 Tbsp ground flax seed*
2 1/2 Tbsp water *
1 1/2 cups all purpose gluten-free flour
1 tsp xanthan gum
1/2 cup white sugar
1 tsp GF baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed, about 1 1/4 cups
1/3 cup margarine or butter, melted
3/4 cup fresh, frozen or dried cranberries or combination

* the flax and water replaces one egg – if you are not vegan you may use an egg instead

  • Whisk water into flax seed in a small bowl and let sit while preparing rest of ingredients (at least 5 minutes) until thickened.
  • Sift flour, xanthan gum, sugar, baking powder, baking soda and salt in a bowl.
  • Stir flax mixture and margarine into bananas until blended then pour over sifted dry ingredients.
  • Add cranberries and mix until evenly distributed.
  • Fill paper-lined muffin pans using a 1/4 cup measure or a 2 1/4 ounce scoop for 9 large muffins or a 7/8 oz scoop for 30 mini-muffins.
  • Bake at 365¬įF for 25 minutes (less for mini-muffins)until muffin springs back when lightly touched.

Maple Creme Brulée

Maple Creme Brulee

If you like custard you will love this Canadian treat.

I adapted this recipe from the Bistro Champlain’s recipe published in Flavours of Canada as a way to use the 8 egg yolks left from making meringues or Dede Wilson’s Essential Buttercream for a special occasion.

If you do not have leftover yolks you can always freeze the egg whites in quantities you will use. I often substitute an egg white for water when adapting a recipe using gluten-free flour because they give structure to your baked goods. Label it with the number of whites and the date you froze it. If you do not think you will use them individually save them all together and plan to make pavlova for a midwinter treat!

Maple Creme Brulée

1/2 vanilla bean or 1 tsp vanilla
1/2 cup milk
1 1/2 cups whipping cream
8 egg yolks
1/3 cup maple syrup
1/4 cup maple sugar or brown sugar

  • If you are using a real vanilla bean place it with the milk and cream before you scald it then let it sit until you have prepared the remaining ingredients. Remove it, cut it open and scrape the seeds into the milk before you whisk it into the egg mixture.
  • Whisk egg yolks, maple syrup and vanilla extract¬†(if you are using it in place of the vanilla¬†bean) in a bowl until evenly mixed.
  • Slowly whisk in hot milk mixture and pour evenly into 8 prepared custard cups.
  • Place filled cups into an oven proof baking pan and pour boiling water half way up the sides and bake at 300¬įF about 40 – 45 minutes until the custard is set but still creamy.
  • Remove from water bath and cool completely.
    Refrigerate until an hour before serving.
  • Blot top of custard with a paper towel if it is wet then sprinkle sugar evenly on the top
  • Broil carefully or heat with a blowtorch until sugar is melted and darkly coloured.
  • Serve with sweetened whipped cream, fresh berries and a mint leaf if you like.

Serves 8

Almost Famous Cheddar Biscuits – Gluten-free!

Kathy Knechtel brought these delicious cheddar biscuits, reminiscent of the Red Lobster specialty, to a dinner party and the young people were lining up for seconds and thirds without having to eat gluten-free! They are easy to make using the new Betty Crocker Bisquick Gluten-free mix!

http://www.bettycrocker.com/recipes/gluten-free-cheese-garlic-biscuits/781e1a42-c051-4ab9-bd5e-ac38c7588bc0

  • I don’t keep garlic powder because it goes hard before I use it up so I just used one clove of¬†fresh garlic, crushed, in the butter for flavour and brushed a bit of the flavoured, melted butter on the pan where I was dropping a biscuit. It gave it lots of garlic flavour.
  • I used a little more grated cheese, maybe 3/4 cup¬†and sprinkled some on top.
  • Kathy used buttermilk and I made them with regular milk and buttermilk and liked the buttermilk better but if you don’t have it on hand I would not hesitate to make them with plain milk.
  • Kathy add a few Tablespoons of chopped fresh parsley to the dough and in the butter topper and it made them perfect.

I will try them with a scratch biscuit mix and add some pictures to this blog later but I wanted to get the word out on this special treat for people on a gluten-free diet. It sure fits the bill for something to go with a hearty soup meal as the cool weather descends.