2 cups all purpose flour – gluten free
1 tsp Xanthan Gum
2½ tsp baking powder
6 tbsp butter – cold and cubed
1 tsp fine salt
¾ cup buttermilk
2 tbsp Honey
Biscuits are flaky, fluffy, and buttered small round bread rolls made with baking powder. It is the perfect breakfast side dish. This recipe produces a gluten-free variety made from gluten-free flour, making it perfect for people with gluten tolerance disorders like, Celiac disease. Biscuits taste amazing on their own, but you can always improve the taste by serving with jelly or jam.
Gluten free products are becoming more necessary as food intolerances continue to increase. They help improve concentration, energy levels, metabolism and nutrient absorption in people suffering from gluten intolerances like Irritable Bowel Syndrome or Celiac disease. It also helps everybodyin the reduction of flatulence, belching, bloating and inflammation.
How to make Gluten Free Biscuits
Note: You might require an extra 2 tbsp of milk to ensure all the flour gets moistened.
Note: You can roll the dough to a thickness of 2 inches.
Note: While baking, biscuits do not rise considerably.
Note: The time it takes to cook will factor in the biscuit’s thickness.
Preserve your gluten-free biscuit temporarily in a Vaya Tyffyn lunchbox where it will remain warm for some time. If your kids like thesebiscuits, you can let them eat them at school. Just pack their biscuits in this stainless steel box.
The word “biscuit” originates from the Latin phrase ‘panem biscoctum’ which means bread twice baked. Biscuit was spelled as “bisket” during the 16th, 17th and 18th centuries. The present spelling is adopted from the spelling in Modern French.