I bet you could just do a 1:1 substitution in your grandmother’s recipes with a good all-purpose gluten-free flour like Better Batter. To make a small batch (six biscuits), stir together a teaspoon each baking soda, salt and sugar in a bowl. Stir in buttermilk until combined. HELLO! And they’re great to make right now, transforming a few pantry staples into buttery, flaky treats. They definitely would freeze well. Life can be complicated, cooking shouldn't be!

It’s nice to hear from you.

1 teaspoon baking soda.

Gluten-free crisp and flaky cornmeal biscuits with a touch of yogurt for tenderness. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper and set aside. I do have your cookbook:) page numbers that use this ingredient?? Yield depends on thickness of rolled dough as well as size of biscuit cutter. Coming together in just 20 minutes from start to finish, these cornbread drop biscuits go well with so many meals.

In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt. ;) Their products are so fantastic that I don’t have to take that extra step. These biscuits look AWESOME!! Instead I use freshly ground popcorn that I grind in my grain mill (aff.

Bake until they are beautifully brown and biscuity, 12 to 18 minutes.

Bake for 12 minutes or until golden brown. Stir the butter mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture starts to come together. xoxo Nicole. Fold one short end of the dough over 1/3 of the rectangle (see photo), and then fold the other end on top (see photo). It can be kind of intimidating. On their cornmeal, it says “gluten free” across the top, I think, but sometimes it’s just a little symbol toward the bottom of the package. Required fields are marked *. Remove from the oven, brush with additional melted butter mixed with chopped fresh or dried parsley, if desired. What makes it “Southern style” to you, Kelli? It’s layers upon layers of butter wrapped in flour. Notify me of follow-up comments by email. I just used this recipe to make a chicken pie and almost cried at the results. :)

DO NOT OVERMIX. This is part of a weekday series in which Melissa Clark teaches you how to cook with pantry staples. WOW!

Thanks Nicole. For this recipe, I used a 10 1/4" cast iron skillet and a 2 3/4" biscuit cutter. Serve with butter, homemade jam, or honey.

The mixture should come together. I slathered mine with cherry butter (which is just softened butter mixed with some cherry jam), but they are good plain, too. I have been trying to replicate puff pastry ever since I was diagnosed with coeliacs and the texture of this pastry was exactly what I remembered. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast. In a large bowl, whisk Bob’s Red Mill whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, sugar, and sharp cheddar.

Buttermilk is traditional. Ingredients include all-purpose flour, cubed butter and milk.

My favorite way to eat them is brushed with melted butter (+ a little parlsey for looks) right after they come out of the oven.

I don’t feel too optimistic about making a flaky biscuit with margarine. As for new recipes for the blog…cakes! Jalapeño Cheddar Cornmeal Biscuits are the perfect companion for your next soup or chili. This will help make the biscuits flaky in the end. Handle your dough as little as possible.

No yeast to deal with, no waiting on your bread to rise. Takes just a few moments and butter easily incorporates into your flour mixture without additional work.

It’s super delicious. Stir in cheese and milk just until moistened. Glutton free again!!!! ), Hi, Jannyjo,

I can also count on them for quality staples like their whole wheat organic flour that I used in this recipe. Yes!

Hi, I'm Rachel! Light and flaky with a lovely buttery flavor–you will love how easy and delicious they are. I will see if I can come up with some more new ones for the blog. I’m Heather and I take my cook’s treat privileges seriously, especially when it comes to chocolate. Hi, Joleen, Subscribe and get every recipe delivered to your email!

I should try those out, you’re right.

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