Biscuit Recipe, redux
Back in January I started tweaking a biscuit recipe for my particular dietary needs (gluten and dairy free), and as of last night's batch I think I have dialed it in. Cast iron skillet, 8", and cut the recipe in half with some tweaks, including letting the dough rest for 30 minutes which allows the gluten free dough to rise in a manner more like regular flour and letting it rest for five minutes after baking (thank you for the tips, ATK).
Half-batch gluten and dairy free "Butter" Swim Biscuits
1 cup dairy-free milk (I used unsweetened almond milk)
1 tsp apple cider vinegar
1-1/4 cups gluten free flour (King Arthur, preferably)
3 tsp baking powder
3/4 tsp kosher salt
2 tsp granulated sugar
1/2 stick of margarine (4 Tbsp)
Mix the milk and vinegar and let sit while you assemble the other ingredients (this creates fresh "buttermilk" and gives the acid needed for the baking powder to react).
Combine the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the milk mixture and gently mix all the ingredients together until a moist dough is formed (lumpy is good). Let sit for thirty minutes to allow the dough to incorporate the moist ingredients and get a good rise going.
At the twenty minute mark, preheat your oven to 450 degrees.
At the twenty-five minute mark put the margarine in the 8 Inch cast iron skillet and place in the oven until the margarine is melted, about 2-6 minutes depending on your oven and how cold the margarine was. Remove from the oven.
Pour the dough right on top of the melted margarine and use a spatula to gently spread it evenly across the skillet until it touches the sides. Brush some of the margarine across the entire top of the dough - any bits in the middle without margarine on it will look and taste dry.
Use a knife to cut the unbaked dough (it should be swimming in margarine at this point) into mostly even squares. (It’s fine if they are not perfect squares.)
Bake for 20-25 minutes. Remove from oven and let sit for 5 minutes before serving.
Half-batch gluten and dairy free "Butter" Swim Biscuits
1 cup dairy-free milk (I used unsweetened almond milk)
1 tsp apple cider vinegar
1-1/4 cups gluten free flour (King Arthur, preferably)
3 tsp baking powder
3/4 tsp kosher salt
2 tsp granulated sugar
1/2 stick of margarine (4 Tbsp)
Mix the milk and vinegar and let sit while you assemble the other ingredients (this creates fresh "buttermilk" and gives the acid needed for the baking powder to react).
Combine the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the milk mixture and gently mix all the ingredients together until a moist dough is formed (lumpy is good). Let sit for thirty minutes to allow the dough to incorporate the moist ingredients and get a good rise going.
At the twenty minute mark, preheat your oven to 450 degrees.
At the twenty-five minute mark put the margarine in the 8 Inch cast iron skillet and place in the oven until the margarine is melted, about 2-6 minutes depending on your oven and how cold the margarine was. Remove from the oven.
Pour the dough right on top of the melted margarine and use a spatula to gently spread it evenly across the skillet until it touches the sides. Brush some of the margarine across the entire top of the dough - any bits in the middle without margarine on it will look and taste dry.
Use a knife to cut the unbaked dough (it should be swimming in margarine at this point) into mostly even squares. (It’s fine if they are not perfect squares.)
Bake for 20-25 minutes. Remove from oven and let sit for 5 minutes before serving.