This morning little Lynnie keeps yelling and pointing in excitement at the cake I made for last night’s Sunday dinner. She is telling me she wants it for her birthday. The heels on the last three slices of the cake … Continue reading
Back when I thought I could eat gluten I was a biscuit hound. It was nothing for me to scarf down two or three. I have been known to forgo the rest of dinner for a good biscuit. I always considered myself a connoisseur, from angel biscuits to crescents or buttermilk to sweet potato I think I have made them all. Some of them were more fussy to make then others and all always in need of a light hand and a quick touch to keep them from being tough.
This biscuit is what I call a redneck biscuit and I call them this with fondness. They are a working mom’s weeknight biscuit. They come together quickly and without worry and they lack nothing other then fussiness. There is nothing in the instructions about overworking the dough, you don’t need to look for a cornmeal texture in the flour, there is nothing about spacing the biscuits perfectly or about flakiness or making sure you cut the edges cleanly for a good rise. No they are pretty much cream, add the liquid, stir and scoop.
They are inspired by Shirley Coriher’s Touch-of-Grace biscuits which I started making just before I found out I couldn’t eat gluten. They are the kind of biscuits that are gooey in the middle, they aren’t layered but are tender and airy. They are the kind of biscuit you might find at a really good diner. You can imagine this old dogs disappointment when I had to stop eating them. The thing is about 4 months ago I started playing around with and making gluten-free biscuits. While I found many I liked, I went nuts for none.
Then I got a burr up my craw and decided I wanted to make Shirley’s biscuits but gluten-free. It wasn’t all that tough, or I should say, maybe I got lucky. I found a recipe on Bob’s Redmill and, using it as a base and replicating what I knew about Mrs. Coriher’s biscuits, well, low and behold I struck biscuit gold.
In all honesty I like the flavor of this biscuit better then the original. The sorghum flour has such a great flavor. One of the big bonus’s if there are any left, which is a rarity around here, is they hold well into the next day or two.
Saving Grace Biscuits (inspired by Shirley Coriher’s Touch-of-Grace Biscuits)
1 cup white sorghum flour
1/2 cup potato starch
1/2 cup tapioca flour
1 teaspoon sugar
1 1/2 tablespoons baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter
1 1/2 to 1 3/4 cups buttermilk
1. Heat the oven to 450˚F.
2. In a bowl combine the dry ingredients.
3. Cube the butter and add it to the flour. Using your hands work it into the flour until there are no big hunks of butter left.
4. Add the buttermilk and stir with a wooden spoon, The batter will be very loose, it should barely hold its shape before slowly begins spreading.
5. Liberally butter an eight inch cake pan. Using a half cup ice cream scoop, scoop up a ball of dough and turn it out into the pan close to the edge. Continue turning out biscuits working your way around the outside first leaving room for the seventh and final biscuit in the middle.
6. Bake the biscuits for 23 minutes or until browned on top. When you remove them from the oven they will drop. That is OK.
7. Serve with lots of butter.
I made a recipe of yours last night. It wasn’t the first time I have made this recipe, in fact, I have made it several times but it has been far to long since it has graced our table, rest assured, this will not happen again. Just in case I haven’t been clear it was beyond delicious as always.
I remember the night I watched you make the gratin on TV. It must have been about three in the morning or somewhere around there. I was still working in the restaurant business and it had been a long night on the line. Now I was home, my wife fast asleep in bed, and I out in the living room and on the couch with a beer in my hand winding down. I was flipping through a food magazine and doing the same with the channels on TV.
At the time I had not seen but a couple shows in any of your many series because our local PBS station didn’t carry them or they were on at times when I wasn’t around. But here you were in the wee hours of the morning in front of the camera, your heavy French accent, broad smile, all as unmistakeable as the sparkle in your eyes. You caught my attention right away.
I watched as you peeled shrimp and even went so far as to show me how to pinch the tails between my thumb and forefinger, then wiggle, and finally you gently pulled and I watched as all the tail meat slipped out of its casing without any waste. Then you sliced a handful of the freshest white mushrooms with such speed and accuracy it could have been a magic trick. You wasted no time doing the same with a couple of green onions. Continue reading
There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all … Continue reading
The term farro can be very confusing. If you look it up you will see no one really wants to pin the tail on the donkey, and as such, all the authors of the articles seem to want to avoid … Continue reading
This is so good for you you won’t even know it taste really delicious. Seriously good eats and a great side dish for roast birds of any kind and I’ll even throw salmon onto that list. Yes, I know it … Continue reading