Look at that! Biscuits that actually get browned. AND they tasted GOOD. These tasted almost like the real thing. These were made with Bob’s Red Mill Gluten Free Biscuit and Baking Mix. It was reasonably priced, and makes a lot of biscuits. A big batch of biscuits took 2 1/2 cups of mix, 1/2 cup of Crisco, and 3/4 cup of milk. (You can also use water). I served these buttered with a pot of chili. I will definitely be buying this mix again. I may even experiment with it this week to see if it will make dumplings. As in chicken and dumplings. I sure hope so.
I have been really impressed with the small independently owned grocery stores in Kanab
because I have been able to get cookies, bread mix, cracker, and other gluten free items there, even though Kanab is such a small town. Last week when we were at Honey’s Jubilee in town, I told the cashier as I was checking out, “I want to thank y’all for having such a good selection of gluten free items here. It has made my stay in the area so much better because I am able to get the things I need here, instead of having to always go to St. George.” And she said, “The owner of the store has Celiac.” Well, there ya go, that explains everything.
Wow – those biscuits look great! I’ve had good experience with Bob’s Red Mill products myself and heard many good things from others with Celiac disease. I’m glad you have a place where you can get what you need and it’s nice to know that the store owner has a vested interest in stocking the items you need because I’d say that is the best guarantee that it will continue! 🙂
How did you get them to turn out like that? I tried using that blend one time, and they stayed flat and tasted like crap!
Jacki: I used a bit more liquid than the recipe on the bag called for, and rolled them out in my hands rather than with a rolling pin. they actually did not rise much, but because they weren’t rolled flat they came out puffy and fluffy.