1-2-3 Gluten Free Southern Glory Light And Fluffy Biscuits

Yields 16 biscuits. Gluten Free, Wheat Free, Daily Free, Casein Free, Peanut Free, Tree Nut Free, Egg Free & Soy Free. Easy to make, can't beat the taste! 2009 GearAwards: Great Gear of the year award. GMO Free. Certified Gluten-Free. Check out the inside of this box for additional recipes, such as Cinnamon Buns, Chicken Pot Pie and more! . The Story of 1-2-3 Gluten Free: Over ten years ago, I was diagnosed with celiac disease. As an adult, I was content to do without, rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating, In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have pigs-in-a-blanket for her birthday, We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic- We decided to share with others what our family and friends have enjoyed, We hone you enjoy our products as much as we do. We donate to Celiac disease, autism, and food allergy research. Suitable for the Feingold diet. All natural ingredients.

To Make Biscuits: 1 package Southern Glory Biscuit Mix; 6 tbsp very cold unsalted butter or unsalted margarine, cut into pieces; 2/3 cup cold heavy whipping cream; 1 cup cold half & half + 1/2 tbsp for brushing; 1 tbsp sugar for sprinkling. 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. 2. Place mix in food processor. Add butter and pulse until mixture resembles a coarse meal (if by hand, use fingers/pastry cutter to work butter in). Add cream and 1 cup half & half. Pulse until dough just begins to come together into a ball. 3. Using a rolling pin, roll the dough to a 1-1/2 inch thickness. Cut biscuits with biscuit cutter or glass. Repeat until all the dough has been cut. (Scraps can be gathered together are re-rolled). Before baking, refrigerate cut biscuits for at least 1/2 hour (the colder the dough, the higher the rise). 4. Place the prepared biscuits onto the parchment-lined pan, with edges touching. Using 1-2 tbsp total, brush the tops of the biscuits with half & half and sprinkle with sugar. (Some people prefer to sprinkle with a little salt to make breakfast sandwiches). 5. Bake for 20 minutes or until lightly browned. Makes 14-16 large biscuits. To make buttermilk Biscuits: Substitute 1-1/3 cups buttermilk for cream and half & half. To make non-dairy buttermilk Biscuits: Use non-dairy shortening in place of butter. Make your own buttermilk by adding 1 teaspoon fresh lemon juice or 1 teaspoon cider vinegar to each 1/3 cup warm milk substitute. Let sit until it thickens and cools (about 25 minutes). For this mix, you will need 1-1/3 cup milk substitute and 4 teaspoons lemon juice or cider vinegar.

Ingredients Rice Flour, Tapioca Starch, Potato Starch, Cornstarch, Sugar, Xanthan Gum, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Salt, Niacin (Vitamin B3), Reduced Iron, Calcium Carbonate, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin B9).