Who doesn’t like a soft, warm from the oven biscuit? The perfect bread to pair with a warm soup or bubbling stew. The only “problem” I have with biscuits is always trying to roll them out too thin. This recipe solves that problem because it is just as effective to pat out the dough & it is hard to get it really thin when you pat.

Biscuits
(makes 6-8 large)

1/3 cup Golden Crisco Shortening (or regular)
1/2 cup potato starch
3/4 cup cornstarch
2 tsp xanthan gum
1 Tbsp baking powder
1 tsp baking soda
1 Tbsp sugar
3/4 cup milk sub (soy or almond is great)
1/2 tsp salt

Heat oven to 375. Blend all the ingredients, stirring well to remove lumps. This dough is really soft and a bit sticky. Pat dough out on a floured surface – I like to use cornstarch – to about 1/2 inch thick. Cut out biscuits using a nice sized drinking glass. Bake for 12-15 minutes on a lightly greased baking sheet.

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