Okay, here is my blog content today about making gluten-free biscuits without xanthan gum:
So, I wanted to make some biscuits the other day, but not just any biscuits. I’m talking about those gluten-free ones. And I didn’t want to mess around with that xanthan gum stuff. I have never tried to be all things to all readers and gluten-free bakers (or eaters). The main reason is that stuff is expensive, and honestly, I’m not always sure it’s needed. So I start by grabbing my ingredients. I’ve got some gluten-free flour blend, baking powder, salt, sugar, butter and milk. Pretty basic stuff, right?
First, I mixed the dry ingredients in a big bowl. The flour, baking powder, salt, and a little sugar. I just whisked them together until they were all combined. Then, I grabbed a stick of cold butter. I’ve heard some folks use shortening, but I’m a butter girl. I chopped the butter into little pieces, then I threw them into the bowl with the dry ingredients.
Now comes the fun part. I got my hands dirty. I used my fingers to kind of smush the butter into the flour. Some people use a pastry cutter, but I like to feel the dough. I just kept at it until the mixture looked like coarse crumbs. Then I slowly added in some milk, mixing it with a fork. I only added a little at a time until the dough started to come together. It’s not like regular dough, it is a bit sticky.
Once the dough is kinda holding its shape, I dumped it onto a lightly floured surface. I just used some of that gluten-free flour blend to dust the counter. Then, I gently patted the dough out into a rectangle, about half an inch thick. Then I folded it over itself a couple of times. It’s called laminating the dough, I think? Anyway, it helps with the layers.
After that, I used a biscuit cutter to cut out the biscuits. You could probably just use a knife to cut squares, but I like the round shape. I placed the biscuits on a baking sheet lined with parchment paper. By the way, a water bath is an actual water bath. Baking something in a vessel – usually glass – and usually small, typically for things like creme brulee, pots de creme, and flan. I don’t want to use that. I just want my biscuits!
Bake Time
- Preheated the oven to 450 degrees F.
- Popped the biscuits in the oven.
- Baked them for around 12-15 minutes.
I took them out when they were golden brown. And guess what? They were pretty good! Fluffy, a little crumbly, and definitely buttery. No xanthan gum needed! I’m telling you, these are just as good, if not better, than the ones with that weird gum stuff. Plus, there are plenty of vegan, grain-free, and low FODMAP options. If you’re looking for some simple, gluten-free biscuits, give these a shot. You might be surprised.
Next time, I might try adding some cheese or herbs to the dough. Maybe some chives or cheddar. The possibilities are endless! Oh, and you could totally slather these with jam or honey. Or gravy, if you’re feeling savory. Okay, I’m getting hungry again. Time to go bake another batch!