According to the food trend forecast for 2014, biscuits are on the rise (no pun intended). The once humble accouterment has gone from simple side dish to decadent dish de jour! Plane, smeared in jam, covered in honey, or smothered in gravy, these little pieces of heaven are making a statement on menus across the US. This, of course, makes my glutarded guts grumble out of shear jealousy! All I want in life is Avocado Toast and Biscuits and gravy! Is that too much to ask!?!? No... I think not.
I am working on my own gluten free biscuit blend, though not perfect, it makes for one heck of a base to homemade sausage gravy (recipe coming soon). If you don't have time or energy to make your own flour blend, take the easy road and make them from Pamela's baking mix or Bob's Redmill Biscuit blend (I won't judge you, I swear). Should you so choose to build your own, here is a rough guide to a nice and fluffy (slightly crumbly) golden encrusted, Bisquick inspired biscuit!
What you will need:
1/2 cup coconut flour
3/4 cup brown rice flour
3/4 cup "sweet" sorgum flour
1 cup tapioca flour
4 tsp baking powder
2 tsp baking soda
1.5 tsp sea salt
Sift all ingredients together (if you are like me and lack a proper sifter mix well with a whisk or fluff with a fork). Store in an air tight container... or mason jar if you are cliche like myself.
What you will need for 2 MASSIVE biscuits or 4 small biscuits:
1 cup biscuit mix
2 tsp coconut oil melted
1 tbsp coconut butter melted (or regular butter)
2 tsp agave nectar
1/4 coconut milk
3-4 tbsp warm water
1.5 tsp lemon juice
In a small bowl blend together agave, coconutmilk,water, and lemon juice. In a medium sized bowl combine biscuit mix and melted butter and oil, mix together with a fork until the flour looks crumbly. Add wet ingredients to the flour mixture and stir until smooth (it will be a bit fluffy textured).
Bake at 350 degrees for 10-15 minutes or until golden around the edges.
These biscuits have been my everything lately. I eat them drizzled with agave, accompanied by egg whites and sauteed kale (my obsession). They are dreamy (Drew loves them you guys) and worthy of gracing any meal (come to think of it... they would be amazing with chili or soup in these last few months of winter).
Happy Monday Treats everyone, may all your kitchen adventures be golden and delicious.