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.
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,
Edited on 12/23/2013
- Preheat the oven to 425.
- Weigh the dry ingredients into a bowl, resetting the tare between each flour mixture, salt, baking powder, sugar and pixie dust.
- This way you only have one bowl dirty at the end, so simple.
- Blend them together till the mixture has a uniform color.
- Put the bowl back onto the scale and zero it out once again.
- Add the cream.
- Make sure to use a flexible spatula to combine the mixtures.
- It will start out sticky and as you stir get stiffer.
- 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.
- Roll the dough into a log about 2 inches in diameter.
- Slice the log into 1 inch thick pieces.
- Place each piece onto a silpat covered baking sheet leaving about 2 inches of space around each.
- 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.
- Bake the biscuits for 10 minutes, rotate the pans and bake 8-10 minutes more till lightly browned.
Amanda / Gluten Free Maui / Classic Biscuits & Gravy
Amie / The Healthy Apple / Wasabi Parsley Biscuits
Caleigh / Gluten Free[k] / American Style Biscuits
Caneel / Mama Me Gluten Free / Whole Grain Pecan Drop Biscuits
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