Grate frozen butter using the large holes of a box grater, instead of cutting in cold butter with a pastry cutter. This is a much easier and faster way to incorporate small pieces of butter into a flour mixture and results in the flakiest and most flavorful baked goods with a superb crumb.
I chose Mr. Spears’ biscuits as the standard against which I tested all my gluten-free trials and the basis for developing my homemade mix recipe.
I tried the mix with lard, shortening and coconut oil; our personal preference was butter. Butter enhanced flavor and resulted in a flaky crumb more appealing to my family judges. If you wish to make a room temperature, shelf-stable product, use shortening or coconut oil.
That brassy-alkaline aftertaste in my baked goods made with my homemade gluten free biscuit mix was due to “sodium aluminum sulfate”, the double-acting agent added to the commercial baking powder I was using.
When I replaced the commercial baking powder with my homemade gluten free baking powder, the irresistible flavor and aroma I was seeking, happened!
You’ll want to keep plenty of this baking mix on hand for quick and tasty meals and treats.
Choose the variation that best meets your baking needs . . . Whole Grain Gluten Free Biscuit Mix or White Gluten Free Biscuit Mix.
Whole Grain Gluten Free Biscuit Mix
By Cat McMahon
Whenever possible, use Whole Grain Gluten Free Biscuit Mix to cook up recipes packed with delicious flavor and health building nutrition.
1. In a large mixing bowl, blend dry ingredients together.
2. Cut in the cold butter until the mixture resembles cornmeal.
3. Store in an airtight container and refrigerate until ready to use.
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