A biscuit, in the Southern sense, is a vehicle for the eventful breakfast. These are not my grandmother’s biscuits; these are not fluffy and light like canned biscuits; these are biscuits for those who had to part ways with their heritage because of dietary reasons; these are gluten free biscuits—best taken with jam, sliced fruit, sausage, or all three.
1 cup Gluten-free all purpose flour blend, sifted
1 ½ tsp baking powder
1 ½ tsp sugar
½ tsp salt
2 ½ tbsp unsalted butter, frozen
½ cup Greek yogurt
¼ cup milk (any kind)
Before you begin: Butter should be frozen. It will be easier to grate. Any milk (cow, buttermilk, soy, oat, almond, etc.) can be used. If using buttermilk, decrease the amount of butter—1/2 tbsp from 2 ½ tbsp—and don’t use yogurt. If you use an iron skillet, cook time is 18 minutes. If you use sheet pan, cook time is 16 minutes. Once finished, cut the biscuit nearer the bottom. This will ensure that it holds together when you opt to fill it.
Preheat oven to 425℉.
Sift 1 cup flour into large bowl.
Add 1 ½ tsp baking powder, 1 ½ tsp sugar, ½ tsp salt.
Whisk until dry ingredients are mixed.
Grate 2 ½ tbsp of butter into flour mixture. Whisk until blended.
Spoon ½ cup of Greek yogurt into clear glass measuring cup.
Add milk to yogurt until mixture reaches ¾ cups. Stir until smooth.
Incrementally add and fold with rubber spatula the milk/yogurt mixture into flour.
Once ingredients are mixed well, use spatula to scoop a ball of dough into your hand.
Quickly roll the mixture with your hands. Press gently onto lightly oiled pan/skillet.
This amount of mixture makes 4 medium sized biscuits or 8 small biscuits—rolling them golf ball size results in 8.
Your bowl should be clean when done. Gluten-free baking is usually chaotic, but not here.
Bake for 15-18 minutes if using sheet pan. Bake for 18-20 minutes if using skillet. Times will vary based on oven, skillet, pan, biscuit size, etc.
Variations:
Finely mince 3 cloves garlic and a sprig of rosemary leaves. After rolling balls, press them into both. Crispy garlic and rosemary on top goes well with both sweet and savory additions.
Mix ¼ tsp of nutmeg and ¼ tsp of cinnamon into dry mixture for scone-like flavor.
Mix 1 tsp of harissa, berbere, or smoked paprika into dry mixture.
Recipe by Gresham Cash
Photographed by Jodi Cash
This recipe was produced in partnership with Georgia Organics. Join us in Athens for the 2020 Georgia Organics Conference & Expo, February 7-8.