Gluten Free Baking Powder Biscuits

This recipe was written on lined paper and stored in our Betty Crocker Cookbook. It turns out the original was from my mom’s middle school home economics class. (We will not mention how long ago that was.) We played with the proportions of gluten-free flours before settling on the best ratio. This recipe is a basic staple. It makes a quick, versatile dough perfect for strawberry shortcake or garlic cheese biscuits. We also like to wrap the dough around hot dogs for pigs-in-blankets. The biscuits are soft on the inside and crunchy on the outside. They're also egg free.

Dry Ingredients:

1 ½ cups Pamela’s baking mix

½ cup almond flour

½ Tablespoon baking powder

½ teaspoon salt

1 teaspoon xanthan gum

2 Tablespoons sugar

For the garlic cheese biscuits

¼ cup cheese

1 clove garlic, crushed

Dash of dill weed and oregano

Wet ingredients (for both garlic and basic biscuits):

¼ cup (half a stick) butter

¾ cup milk

Instructions:

Combine dry ingredients in mixing bowl.

Cut in butter till it resembles meal.

Add milk and stir till no dry ingredients remain.

Drop by spoonfuls on ungreased cookie sheet.

Preheat the oven to 405°

Bake for 12 minutes.

For strawberry shortcake, wash and chop some strawberries by hand. Blend the rest of the strawberries almost to a pulp. Serve ice cream, strawberries, and whipped cream over biscuits.

When making pigs-in-blankets for our family of 5, we double the biscuit recipe. A double recipe makes enough dough for about 12 hotdogs.

We also get the best all-beef hotdogs we can find—no nitrates or nitrites added. Within the Oscar Mayer brand, there is a “Selects” line of products. It has decent ingredients. We can find them at Meijer and Kroger and possibly Walmart.

Some of us like a strip of cheddar cheese baked in with our hotdog.

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