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
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:
- Amanda from Gluten Free Maui made Classic Biscuits and Gravy
- Amie Valpone from The Healthy Apple made Gluten-Free Wasabi Parsley Biscuits
- Caleigh from Gluten Free[k] made American Style Biscuits
- Caneel from Mama Me Gluten Free made Whole Grain Pecan Drop Biscuits
- Erin Swing from The Sensitive Epicure Scallion made Biscuits with Sausage Gravy
- Gretchen from kumquat made Sweet Buttermilk Biscuits
- Heather from Discovering the Extraordinary made Almond Coconut Tea Biscuits
- Jean from Gluten-Free Doctor Recipes made Jammers
- Jonathan from The Canary Files made Vegan Sesame Shiso Biscuits
- Karen from Cooking Gluten Free! made Biscuit Template with Dairy Free Substitutions
- Lisa from Gluten Free Canteen made Fluffy Biscuits
- Mary Fran from FrannyCakes made Gluten-Free Espresso Orange Biscuits
- Mrs. R from Honey From Flinty Rocks made Turkey Pot Pie with Biscuit Topping – Gobbler Cobbler
- Rachel from The Crispy Cook made Hummus in a Biscuit
- Silvana Nardone from Silvana’s Kitchen made Gluten-Free Sausage-n-Cheddar Bialy Biscuits
- TR from No Ones Likes Crumbly Cookies made Lemon Basil Biscuits