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
- 1½ cups unsweetened almond milk (reserve 3 tablespoons)
- 1½ tsp Red Star Quick·Rise Yeast
- 3 cups gluten-free all-purpose flour
- ½ cup cornmeal
- 1 Tbsp baking powder
- ¼ tsp salt
- ¾ cup butter, cold
- 3 Tbsp granulated sugar, for topping
- Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.
- Heat milk, reserving 3 tablespoons, in a small pan on the oven, or place in microwave for a minute or two until warm (110-115°F, warm - but not too hot to touch).
- Whisk in yeast and set aside for 5 minutes until foamy.
- 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 and yeast mixture to the flour. Fold gently until everything is incorporated.
- Place dough ball between two sheets of parchment paper.
- Flatten dough out to about 1-inch thick rectangle. If dough is sticky, sprinkle, lightly, 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.
- Recipe by Jenna Edmiston.