People ask me a lot for advice about going gluten-free. Which, honestly, always gives me a little giggle because I’m not gluten-free… but I get it. I provide
thirty-seven five meals a day for two gluten-free children and I’m steadily learning the way of gluten-free baking.
Part of my advice is for people to let go and start small. Don’t try to find a magic flour [though that Pamela does make some magic mixes if you ask me] that will act and bake exactly like the all-purpose you’re used to. Instead, try to find some meals that require less of a compromise; meals not focused on the carbs. I said that because I didn’t have any super easy bread recipes to pass along. Our allergies require we take out gluten, eggs, and milk so sometimes it feels like we’ve broken both legs and someone’s stolen our crutches.
But these biscuits gave me a much needed win. Not only do they whip up in less than 30 minutes, they nostalgically take me back to my roots. You see: somewhere between learning to tie your own shoes and being old enough for sleepovers, little Southern girls are taught their family’s drop biscuit recipe.
Gluten-Free Angel Biscuits
Makes about 9
1 1/4 cups Pamela’s Bread Mix flour [or good old fashioned all-purpose if you don’t need to go gluten-free]
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup vegetable shortening [we use spectrum to stay away from hydrogenated oils]
1/2 + cup milk
Coconut Oil to brush on
Preheat your oven to 400F. Add all dry ingredients together and cut in the vegetable shortening [that means use a fork to press the vegetable shortening into the flour until it’s small pebbles]. Add the milk and mix until its well incorporated. Drop the biscuits onto a piece of parchment. Brush with melted coconut oil [or butter if you’re without dietary restrictions]. Bake for 12 to 15 minutes. I usually bake them for 12 and then broil them for 2 to get that nice golden color on top.
And, yes, they’re totally called Angel biscuits because they’re light and fluffy and heavenly. We had them tonight with a sliver of mozzarella and a slice of breakfast ham but they pair nicely with nearly any meal.
p.s. life in a house divided.