Jammers, we’re Jammin…. Gluten-Free Ratio Rally does Biscuits

 

Bitter Orange Marmalade Jammer Biscuit, Gluten-Free

Why are we jamming?

it’s time for the Gluten-Free Ratio Rally once more, and this month we are all working on biscuits.

Since this Jersey girl hails from way north of the Mason-Dixon line, I just don’t have a family tradition of biscuits.

The only ones I remember as a child came from a blue tube that Popped open when you hit it just right on the edge of the counter.

The first handmade biscuit I can recall was in restaurant management school, and those were produced from a big Bisquick box.

Biscuits weren’t a big part of growing up for me, but I’ve changed that for my girls.

The ratio makes it just so easy.

3:1:2

Three parts flour, one part fat, and two parts liquid.

Want to know a great trick?

Whipping cream has 30-36 percent fat and if you are fortunate to live near a restaurant supply store you can get Heavy cream that is 38-42 percent fat.

The proportions of fat to liquid in heavy cream are exactly right for the biscuit ratio.

Perfect flaky biscuits with very little work., just measure and stir.

Flatten the slices, add a bit of jam and read the paper or go shower while they bake. Jammer Biscuits are my favorite.

This recipe is the best way to use up bits of opened jam bottles I know.  And I am guessing you might have a few in your fridge post cookie baking for the holidays.

I just can’t be the only person with 6 open jars,

can I?

 

 

Cherry Jammer- softer jam spreads a bit

Edited on 12/23/2013

Jammer Biscuits
 
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Use the heavy cream from a restaurant supply if you can find it. The difference in biscuits is impressive. I just wish I could find it organic.
Ingredients
  • 165 grams whole grain flour mix
  • 125 grams white flour mix
  • 10 grams baking powder
  • 3 grams salt
  • 20 grams organic cane sugar
  • 5 grams pixie dust
  • 370 grams heavy cream
  • 1 cup jam of your choice- I used orange marmalade, cherry jam, lingonberry preserves and blackberry for these.
Instructions
  1. Preheat the oven to 425.
  2. Weigh the dry ingredients into a bowl, resetting the tare between each flour mixture, salt, baking powder, sugar and pixie dust.
  3. This way you only have one bowl dirty at the end, so simple.
  4. Blend them together till the mixture has a uniform color.
  5. Put the bowl back onto the scale and zero it out once again.
  6. Add the cream.
  7. %http//www.gfdoctorrecipes.com/?attatchment_id=1860
  8. Make sure to use a flexible spatula to combine the mixtures.
  9. %http//www.gfdoctorrecipes.com/?attachment_id=1861
  10. It will start out sticky and as you stir get stiffer.
  11. Once the mixture leaves the side of the bowl and forms one cohesive mass, move it to a silpat (or parchment paper) covered baking pan.
  12. Roll the dough into a log about 2 inches in diameter.
  13. Slice the log into 1 inch thick pieces.
  14. Place each piece onto a silpat covered baking sheet leaving about 2 inches of space around each.
  15. %http//www.gfdoctorrecipes.com/?attachment_id=1862
  16. Press the center of the biscuit using a spoon or your thumb to form a cavity. You can press it almost to the pan, that allows it to hold a bit more jam.
  17. Bake the biscuits for 10 minutes, rotate the pans and bake 8-10 minutes more till lightly browned.

[amd-zlrecipe-recipe:6]

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Charissa / Zest Bakery / Eggnog Biscuits with Grated Nutmeg
Erin / The Sensitive Epicure / Scallion Biscuits with Sausage Gravy
gretchen* / kumquat /sweet buttermilk biscuits
Heather / Discovering the Extraordinary / Almond Coconut Tea Biscuits
Jonathon / The Canary Files /http:// Vegan Sesame Shiso Biscuits
Karen / Cooking Gluten-Free! / Biscuit Template with DF Substitutions
Lisa / Gluten Free Canteen / Fluffy Biscuits
Mary Fran / FrannyCakes / Espresso Orange Biscuits
Mrs. R / Honey from Flinty Rocks / Gobbler Cobbler
Rachel / The Crispy Cook / Hummus in a Biscuit
Silvana / Silvana’s Kitchen / Sausage-n-Cheddar Bialy Biscuits
TR / No One Likes Crumbley Cookies / Lemon Basil Biscuits

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20 Responses to Jammers, we’re Jammin…. Gluten-Free Ratio Rally does Biscuits

  1. Joan Murray February 18, 2012 at 7:53 am #

    I did these biscuits, but I used a small ice cream scoop to put them on the parchment paper, then flatten a little. I like these. I grew up with regular flour biscuits, that are soft and gooey, but no real flavor. These have a little bit of texture – I used the buckwheat flour – and flavor. I also ran out of heavy cream and finished off with 1% milk, so they flattened out a bit when I cooked, but still was the perfect underneath to some scrumtious sausage gravy (thickened with gluten free flour mix).
    Thanks for an easier biscuit.

    • Dr. Jean Layton February 18, 2012 at 9:51 am #

      So glad you liked the biscuits, I’m guessing you left off the jam too? I think they work really well with a bit of milk as well, they just get a bit crispier.

      • Joan February 20, 2012 at 5:49 pm #

        I put the jam on after cooking, but I should try some on the top. Which reminds me of some of the scones (before I found out about my gluten issues) at the latte stand near where I worked in Seattle, that had raspberry jam across most of it. Yum. Next batch I will try with jam on some, because some are destined to go with some sliced ham and cheese.

  2. Jonathan January 4, 2012 at 11:12 pm #

    I’m from the midwest, so like you, biscuits were never a tradition for me. But that didn’t mean I didn’t have a great time with this month’s challenge. Looks like the same was true for you. :) Thanks for sharing!

  3. gretchen January 4, 2012 at 6:56 pm #

    they’re like thumbprint biscuits… brilliant! they look delicious and thanks, too, for the tip on the fattier heavy cream. that’s my husband’s cup of heaven.

  4. Lisa @ GF Canteen January 4, 2012 at 6:02 pm #

    I do have several jars of jam….great idea! I can’t find that cream, but wish I could.

  5. Heather January 4, 2012 at 3:39 pm #

    These look so yummy! I love jam on my biscuits, and this makes it easy! ;)

  6. Karen Robertson January 4, 2012 at 11:56 am #

    Wow a four inch biscuit—the breakfast of champions! My 6-foot tall son would love it if mom made these.

  7. AmandaonMaui January 4, 2012 at 11:54 am #

    I have a lot of opened jars of jam in my fridge. There are two kinds of peach, lilikoi, strawberry, pear, persimmon butter and probably some others. I like the idea of these, and I’m glad you’re able to pass on a biscuit baking tradition to your children.

  8. ~Mrs. R January 4, 2012 at 11:53 am #

    These look to tasty! And one less step to eating… the jam is already on them!!

  9. Caneel January 4, 2012 at 11:35 am #

    No, you aren’t the only one with a few opened jars in your fridge. :) These biscuits look delicious!!

  10. Erin Swing January 4, 2012 at 11:02 am #

    These look like a great way to start the day.

  11. Jenn January 4, 2012 at 9:29 am #

    Ha this post brought a smile to my face, and your biscuits look fantastic :)

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