0
Gluten Free Yeast Biscuits
Delicious gluten free Southern-style biscuits. These yeast-raised biscuits are perfect for Sunday morning brunch. Sturdy enough for gravy or sweet summer berries and whipped cream.
Yield 6 biscuits
Ingredients
- 1 1/2 cups unsweetened almond milk (reserve 3 tablespoons)
- 1 1/2 teaspoons Red Star Quick Rise Yeast
- 3 cups gluten-free all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon table salt
- 3/4 cup butter (cold)
- 3 tablespoons granulated or coarse sugar (for topping)
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.
- Heat milk, reserving 3 tablespoons, in a small pan or microwave-safe bowl until warm (110-115°F, warm – but not too hot to touch).
- Whisk in yeast and set aside for 5 minutes.
- In a large bowl whisk together flour, cornmeal, baking powder and salt.
- Cut chunks of butter into the flour mixture, using a pastry cutter or two knives. You will want the mixture to have pea-sized clumps.
- Slowly add the milk-yeast mixture to the flour. Fold gently until everything is incorporated.
- Place dough between two sheets of parchment paper.
- Flatten dough out to about 1-inch thick rectangle. If dough is sticky, sprinkle, lightly, with a bit of gluten-free flour.
- Using a floured biscuit cutter, or glass, cut the biscuits out and place on prepared baking sheet.
- Brush each biscuit with reserved milk and sprinkle generously with sugar.
- Place in oven and bake for 15-18 minutes.
- Best if eaten the same day made. Serve with blueberry jam and whipped cream.
Notes
Recipe by Jenna Edmiston.
Review & Comments
Laurie Lightfoot | •
Can real milk be substituted?
Hi Laurie,
Yes, that should work fine.
Happy baking!
Carol