Cream Biscuits & Buttermilk Biscuits (Gluten-Free/Adaptable & Dairy-Free Adaptable)

I have been making lots of biscuits lately.  I have been craving Chicken Pot Pie and wanting to get the biscuits right before pulling it off.  Also, they are super fun to make with Mia.  She loves to pat them down and smush them and mix them and fling them around.  Somehow she also discovered that the dough is delicious and now I have to restrain her from eating them all raw.

Anyway, these are easy to make, reduced in fat from the typical biscuit, fast, tasty and easily modified for the Gluten-Free or Dairy-Free eater.  So many reasons to make delicious biscuits tonight!  I'd say start-to-finish-in-my-mouth 30-40 minutes depending on how much help I get.

They are great plain or with butter and jam, honey or agave- or maybe make a breakfast sandwich with eggs and ham? yes!

Buttermilk* Biscuits: (Adapted from The America's Test Kitchen Family Edition)

Ingredients:

• 2C All Purpose Flour (I used Tom Sawyer's GF flour)
• 2t Baking Powder
• 1/2t Baking Soda
• 3/4t Salt
• 4T Unsalted Butter, melted and cooled (can use Earth Balance Spread as a pretty good sub)
• 2/3c Buttermilk*

*A great way to sub for buttermilk is to use 1c milk mixed with 1t white vinegar and let stand for 5 minutes until thickened.  In my case, to avoid the dairy, I have used soy milk, 'whole grain drink', MimicCream and others.  All work great!

 Directions:

1.  Adjust oven rack to middle position and heat to 450.
2. Whisk flour, baking powder, baking soda and salt together in large bowl.
3. In separate bowl, whisk melted butter and buttermilk* together
4. Gently stir the buttermilk mixture into the dry ingredients and mix with spatula until just combined (do not over mix or biqs will get tough and the absolute opposite of flaky)
5. Gently roll out or pat out on floured surface until about 3/4" thick
6. With 2-1/2"biscuit cutter or upside-down cup, cut out biscuits and place on parchment lined baking sheet for 11-13 minutes, until golden brown.

Cream* Biscuits(Adapted from The America's Test Kitchen Family Edition)
Now, these are even faster and equally tasty!

Ingredients:

• 2C All Purpose Flour (I used Tom Sawyer's GF flour)
• 2t Sugar
• 2t Baking powder
• 3/4t Salt
• 1-1/2c Heavy Cream or MimicCream

  Directions:

1.  Adjust oven rack to middle position and heat to 450.
2. Whisk flour, baking powder, sugar and salt together in large bowl.
3. Stir in cream until dough forms, about 30s.
4. Gently roll out or pat out on floured surface until about 3/4" thick
5. With 2-1/2"biscuit cutter or upside-down cup, cut out biscuits and place on parchment lined baking sheet for 11-13 minutes, until golden brown.

MimicCream

A great Dairy/Cream substitute for baking, cooking coffee!  Made with nuts and other Delicious goodness, this is a great allergen-free kitchen booster.