eggnog biscuits with grated nutmeg

eggnog biscuits, gluten free 

It's another post for the gluten-free ratio rally! And since I just watched Mission Impossible: Ghost Protocol I thought I'd do it MI style!

The mission: tender gluten-free biscuits (bonus points if I can finish up the eggnog in the fridge)

The spy captain: Gretchen from the, always lovely, kumquat blog

Known accomplices: There are four main types of biscuits: rolled biscuits, drop biscuits, scones, and shortcakes. True to their name, rolled biscuits are gently rolled out and folded in several iterations. The result is a light and fluffy layered type of biscuit. Drop biscuits, on the other hand, usually have a wetter dough that is too moist for kneading or rolling and are spooned directly onto the baking sheet. Scones are usually cut into wedges and are sweeter than traditional biscuits. Shortcakes can be either biscuits or scones that are sliced in half and filled or topped with whipped cream and fruit.

Cipher (ratio): 3 flour: 2 liquid: 1 fat

The strategy: Since my first attempt at biscuits (cabernet biscuits with pecorino and thyme) didn't go over well with anyone but me (grrrr), I took a step back and set out to make a more traditional flavor. But when I consulted the fridge, I saw the eggnog looming out at me, so I resolved to make an eggnog biscuit. The result was a flaky, slightly sweet biscuit scented with nutmeg.

 

These biscuits went over much better than the cabernet biscuits and paired extremely well with the sweet potato butter we picked up in Seattle (and perhaps a glass of spiked eggnog).

eggnog biscuits with grated nutmeg 

makes 10-12 biscuits 

ingredients

  • 330 g / 2 c gluten-free flour blend (we used our house blend of brown rice, potato, tapioca, and xanthan gum)
  • 12 g / 1 tbsp baking powder
  • 4 g / 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp grated nutmeg
  • 112 g / 8 tbsp butter, grated and frozen
  • 3/4 c cold eggnog (we loved the organic clover and straus brands)

method 

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. Mix dry ingredients in a bowl. Toss frozen grated butter in the dry ingredients until coated with flour. Add eggnog and incorporate using a fork. Pat dough together until it forms a rough ball. Turn dough out onto a piece of parchment or wax paper. Lightly flour the parchment paper if your dough seems too wet. Place a second piece of parchment on top. Roll dough out until it is about 1/2 in. thick. Trim edges to make a rectangle. 

 

Fold dough in half over itself and repeat the process 4 times. Cut biscuits using a floured biscuit cutter. If you don't have a biscuit cutter, cut biscuits into  equal-sized squares. Place biscuits close together on the baking sheet. You want the biscuits to rise up and not out. Bake for 14 minutes or until biscuits are golden brown. Transfer to a serving basket for immediate enjoyment. Serve with your favorite spread and a glass of spiked eggnog!

Interested in other fabulous gluten-free biscuit recipes? Check out what the other ratio-rally-ers made:

Comments

Gorgeous looking biscuits and love the addition of egg nog, genius! They look lovely - like an flakey, just like biscuits should :)

These look *amazing!!!* Those layers. Nice folding work. ;) And I love the flavor combo. Just can't get enough nutmeg during winter.

Holy layers! I believe that must be from the folding, however I couldn't quite get that even when I did it. Perhaps the xanthan gum was necessary as well? I'm gum free now, and I didn't try a replacement for it. I'll have to experiment and see if I can achieve such beauty in my biscuits.

Did you chill between each folding and rolling and rechill before baking? I found so much working with the dough would make the butter warm up too much and then the biscuits would spread a bit more in the oven. Thoughts?

Hi Amanda!

I suspect the xanthan did help to strengthen the bonds in the dough. I still haven't tried psyillium husk, but that might help too.

I didn't chill the dough between rolling and folding, but since the butter was grated and prefrozen, I just worked quickly (and tried to avoid touching the dough with my hands as much as possible). I'd imagine on Maui, you might have to chill bettween rolling sessions if it is warm. (Lately it has been in the 30s/40s in California!). Also, baking the biscuits close together helps the biscuits bake up and not out. Let me know if that works for you!

I think I would like an eggnog biscuit in one hand and a Cabernet-pecorino-thyme biscuit in the other for a biscuit taste-off! Great job on the Rally this month!

what a brilliant way to use extra eggnog after the holidays. i love your square biscuits and the photos are beautiful. and what an honor... sky captain. now i need to see the movie! :)

Oh my ... these are incredible!!!! I would LOVE these biscuits - and I love how FLAKY they look. Oh. Yum!

I recognize a little Alton Brown in there, I think - the folding. Those looks awesome and I'm impressed with that neat little rectangle. I can tell you bake for a bakery cause you don't make a huge mess. I'll make you some if you make me some - those look very yummy. btw, also loved the cab biscuits.

These look a-mazing, Charissa! From the photos to the recipe, my mouth is watering. Thank you for sharing!

These are so pretty! And I love that they're rectangle! I don't think I've ever seen biscuits done that way, but I'll have to try it!

Wow! I've never had eggnog before but I'd be willing to try it with the promise of these biscuits made from what's left!

Caleigh. Eggnog is a classic holiday drink here in the states. They sell it at the grocery stores, but Alton Brown has a pretty good recipe if you wanted to make it from scratch!

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