Gluten-free Light and Fluffy Biscuits

(from greenfood’s recipe box)

ATK Gluten-Free flour is the flour blend used to make this bread

Source: How can this Be Gluten-Free, Americas Testing Kitchen

Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people

Ingredients

  • 2 cups of ATK gluten-free flour
  • 4 teaspoons baking powder
  • 1.5 teaspoons powdered psyllium Husk
  • 1 teaspoon sugar
  • 1/4 teaspoons baking soda
  • 3 T. unsalted butter, chilled
  • 3/4 cup of plain whole-milk yogurt
  • 1 large egg, lightly beaten
  • 2 T. vegetable oil
  • 2 t. lemon juice

Directions

  1. Whisk flour blend, baking powder, psyllium, sugar, salt, and baking soda in large bowl until combined. Add butter to flour blend mixture, breaking up chunks into pea-size pieces. In a separate bowl, whisk together yogurt, egg, oil, and lemon juice until combined. Using rubber spatula, stir yogurt mixture into flour mixture until thoroughly combined and no flour pockets remanin, about 1 min.. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.

  2. Adjust over rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper and place inside of second baking sheet. Using greased 1/3-cup dry measure scoop heaping amount of batter and drop onto prepared sheet. Should be about 2 1/2 inches in diameter and 1 1/2 inches high. put them about 1/4 inch apart.

  3. Bake until golden and crisp, about 15 minutes rotating sheet halfway through baking. Transfer sheet to wire rack and let cool for 5 to 10 minutes before serving

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