Ingredients
- 247g (2 cups) Im Free Gluten Free Flour (extra for dusting)
- 3g (2 tsp) Im Free Gluten Replacement
- 60g (½ cup) Expandex
- 10g (2 ½ tsp) Sugar
- 6g (⅔ Tbsp) I’m Free Perfect Baking Powder
- 2g (½ tsp) Baking Soda
- 4.4g (1 tsp) Salt
- 88g (¾ stick) Butter (cold)
- 113g (4 oz) Heavy Cream
- 113g (4 oz) Yogurt
Equipment
- Cheese Grater
- Baking Sheet with Baking Paper
- Pastry Brush
- Rubber Spatula
- Eight 2 Inch Tall Ring Molds
Timing
Active Time: 30 Minutes
Total Time: 1 Hour
Yield
8 Biscuits
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Prepare Ingredients
Preheat an oven to 400°F.
Over a large metal bowl grate all of the butter and place into the freezer for 15 minutes.
Meanwhile, sift together the Im Free Gluten Free Flour,Im Free Gluten Replacement, Expandex, sugar, salt, I’m free perfect gluten free baking powder and baking soda.
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Combine Ingredients
Remove the butter from the freezer and gently mix together with the flour mixture, breaking up any pieces that may have frozen together. Do not mash up the butter, you just want to coat the frozen shards.
Using a thin rubber spatula, mix in the heavy cream and yogurt until it forms a very loose dough.
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Prepare Biscuits
Turn the dough out onto a well floured work surface and lightly flour the top of the dough.
Roll the dough out into a 1 inch sheet and choose a tall ring mold. Cut the biscuits and keep them in the ring mold. Gluten free breads need as much help as possible so cooking these in a ring mold give the biscuits a better interior and exterior texture.
Place the biscuits in the ring molds onto a baking sheet lined with baking paper. Use a pastry brush to coat the tops of the biscuits with any remaining heavy cream or yogurt.
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Bake, Cool, Serve
Bake at 400°F for 10-15 minutes or until the biscuits reach 200°F internal temperature.
Remove from the oven and allow them to cool for 30 minutes before serving.
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1 Comment.
Could sour cream be used instead of yogurt?