The GFCF Recipe Experience - Sunday Morning Biscuits
Posted Jul 13 2010 12:09pm
Regular readers of this blog know that I have a fondness for biscuits and muffins, with several recipes having already been published. So it's always great to find a new recipe for biscuits, even if it comes about somewhat by accident...
I was working on a recipe for a different type of biscuit, cathead biscuits, which are popular in parts of North Carolina (and hopefully will be the subject of a future blog post). The problem I ran into was that I did not have enough of the Earthbalance CF buttery sticks I like to use, so I had to improvise and use Earthbalance CF Buttery Spread instead. The end result was not a dough that you drop by the scoopful into a pan, as was the intent, but rather a dough that was much runnier. Not wanting to waste my effort, I spooned the dough into muffin cups instead and baked them in the oven.
My daughter Olivia told me that they were the best biscuits I ever made. I guess you could call this a happy accident!!
So...why call them Sunday Morning Biscuits? It goes back to my time growing up in New Jersey. Sunday was always our big family breakfast day; we'd go to early morning Sunday Mass, grab the newspapers at the local 7-11, then home for a large family breakfast - scrapple, eggs, fried potatoes, and usually biscuits. And my parents favorite way of making biscuits was using a Bisquick mix and baking them in muffin cups, just like these.
A perfect start to a perfect day.
GFCF SUNDAY MORNING BISCUITS An original GFCF Experience Recipe
2 cups GF all-purpose flour
1 cup tapioca flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbsp CF stick butter (I used Earthbalance Buttery Sticks)
6 Tbsp CF spread butter (I used Earthbalance Buttery Spread)
4 Tbsp vegetable shortening (I used Crisco)
1 1/2 cups CF buttermilk
Preheat oven to 425°.
In a large mixing bowl, combine the all purpose flour, tapioca flour, baking, powder, baking soda, and salt. Using your hands or a pastry cutter, cut in the butters and shortening until the mixture resembles coarse meal. Add the buttermilk and mix until combined.
Lightly grease a 12-cup muffin pan. Fill each cup about 3/4 full with batter (try to get an even amount of batter in each cup). Bake at 425° for 20 - 25 minutes or until the tops are golden brown. Cool in the pan for 5 - 10 minutes, then remove from the pan to an wire rack. Serve warm.