I love my biscuits and so does my family. They are tender and tasty! Ok, I admit that there are random times when the dough is too soft and I have to make them as drop biscuits, and other times the dough comes out so dry that I have to add water. But i have to assume those moments are ‘user error’ . . . sometimes I rush.
Several times, I’ve had people ask for my biscuit recipe, so here it is. Also, I have had people ask what they can substitute – definitely corn or arrowroot starch can be substituted with tapioca – i’m allergic to tapioca. Not sure about the other flours, though. Oh, and they are good with cinnamon . . .
These quantities are for 6 biscuits. Pictures are of a triple recipe.
- 1/2 c corn starch
- 1/2 c potato starch
- 1/4 c arrowroot starch
- 1/4 mixed bean and coconut flour (garfava or soy)
- 1/2 tsp guar gum (or xanthan)
- 2 tsp BP
- pinch BS
- 1/2 tsp salt
- 1/4 c shortening (i use part margarine and part shortening)
- 3/4 c sour milk (1 tsp of lemon juice per cup of milk – i prefer soy or hemp)
Cinnamon Swirl filling: this is for a single recipe of biscuits
- 2tb brown
- 2 tb white sugar
- 2 tsp cinnamon!
- optional butter – you may wish to brush melted butter on the dough before putting on the final cinnamon sugar.
- 1 cup chopped ham
- 1 cup grated cheese (I use this recipe)
- optional, a half cup of tiny broccoli florets, nuked until soft
Measure dry ingredients in to a large bowl.
Cut in shortening with a pastry cutter until well mixed. Then stir in soured milk. You may want to add the milk slowly to make sure its not too much, or may need to add a little milk (or water) if the dough is too dry.
For plain biscuits, oil your hands (I use spray coconut oil in the summer, and melted coconut oil in the winter) and form by hand. Place on parchment-lined baking sheet. Bake at 435 for 12 minutes. I usually turn / change sheet position once during baking. This dough is drier and firmer than usual.
For cinnamon biscuits – lay some waxed paper on the counter. Sprinkle with some of the cinnamon sugar mix, and lay the dough on top. Again, this dough is drier and firmer than usual. Pat down a bit, then sprinkle with more cinnamon sugar and pat in to a rough rectangle. Maybe add a little more sugar mix.
Cover with another layer of waxed paper and roll out with a rolling pin. Try to keep the dough in a rectangle shape. I dont measure the rectangle, but try to make it reasonably thin . . .but dont push it too much or it just gets really hard to work with.
Remove top layer of paper. Grab one of the wide ends and carefully start to roll the dough. Try to keep the dough tight against itself. Often the dough will stick to the paper and rip, but just be patient. It will taste just as good either way.
Carefully slice the dough in to ‘circles’ about 1-2 inches thick. Ok, it’ll be more like an oval, but do your best. and then lay on to the cookie sheet.
For Ham biscuits, I use spray oil on the wax paper instead of cinnamon sugar. I fold the rectangle in half instead of rolling, and cut slices of biscuit about 2-3 inches wide to place on the cookie sheet. Cook ham biscuits a little longer.