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Food processors are great for adding butter. If you used a food processor to add the butter, transfer the mixture to a mixing bowl. This is best done with a sturdy rubber spatula or a wooden spoon. After adding the butter, stir in the yogurt. It usually takes about ten 3-second pulses. Then pulse the machine until the butter is about the size of peas. Pulse once to combine in a 5-second burst. To use a food processor: Place 1/2-inch cubes of cold butter into the bowl of a food processor. Look for the cold butter to be evenly distributed throughout the flour. Stop when no large pieces of butter remain. If the mixture sticks to the cutter, gently remove it with your hands or a small rubber spatula. Cut the butter into the flour by using a rocking motion with the pastry cutter. To use a pastry cutter: toss 1/2-inch cubes of cold butter into the flour mixture. Stop when the pieces of butter are about the size of peas. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Then press each piece of butter to flatten it. To do this by hand: toss 1/2-inch cubes of cold butter into the flour-butter mixture. This creates little air pockets in the biscuits which give them their delicate texture.
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During baking, the water in the cold butter evaporates into steam. Adding cold butter makes the biscuits tender and flaky. You can do this in a mixing bowl with a whisk or in the bowl of a food processor. Whisking the dry ingredients evenly distributes the baking powder and soda throughout the flour. Table salt mixes easily and evenly into the dough. Use table salt, not flaky or Kosher salt for this recipe. If you prefer a biscuit without sugar, simply omit it. A small amount of granulated sugar helps the biscuits to brown. The rise comes from both baking powder and baking soda. Biscuits are considered a “quick bread” because they don’t include yeast and require no rising time before baking. For the best flavor, use a full-fat (whole milk) yogurt. Since it’s thicker than buttermilk and includes more protein, it helps the dough hold together and prevents the biscuits from spreading as they bake.īoth Greek yogurt and plain yogurt work. Instead, a cup of plain yogurt hydrates the dough. If the butter is warm, the flour absorbs the water and fat. This creates steam which helps leaven the biscuits. Why cold butter? As the biscuits bake, the water in the butter evaporates. If it’s rock-hard it will be difficult to work into the gluten-free flour mixture. You want it to feel very cool to the touch but somewhat pliable. If you’re dairy-free, use a dairy-free butter replacement meant for baking. Butter gives biscuits a lovely flavor and delicate texture. The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour. If it doesn’t, add one teaspoon xanthan gum to the flour blend. Since flour blends vary from brand to brand, each blend produces different results. Gluten-Free Biscuits: Ingredients and Dairy-Free Options. Resting the dough lets the gluten-free flours and starches absorb the liquid before baking, reducing grittiness and spread during baking.Yogurt provides a tangy flavor and makes a thick, easy-to-work-with dough.Cold butter or a dairy-free spread helps the biscuits rise.A gluten-free flour blend makes the biscuits tender and moist.Enjoy them with butter, jam, or served as part of biscuits and gravy. This recipe makes light and fluffy biscuits that you can shape with a cutter or drop from a spoon. Lightly press-but don’t knead-leftover scraps of dough together to squeeze out a few more biscuits (they may be slightly uneven, but will taste just as good).Terrific biscuits without gluten are possible.Cut biscuits as close together as possible. Try not to twist as you cut so that biscuits are of equal size. Push biscuit cutter (dipped in flour) straight into the dough.Roll or pat dough evenly and gently between the rods. Want light, flaky biscuits of the same thickness? Place dough between 2 dowel rods, 1/2 inch thick and 14 inches long.Running short on time? Bisquick® mix makes biscuit-making easy-and requires fewer ingredients.
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Look for pieces that are the size of small peas. Cut shortening into the flour using a pastry blender, two table knives, or a wire whisk.Measure ingredients carefully with standard measures to ensure your homemade biscuits rise well and don’t have a coarse or crumbly texture.For the best biscuits, make sure shortening and leavening (baking soda and baking powder) are fresh.