AIP BISCUITS, At Last!

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#AIP #GLUTEN FREE

I’ve been doing a lot of experimenting, trying to come up with something that resembles a real biscuit.  I think I’ve finally done it.  These biscuits smell like biscuits and taste as close to the real thing as I can get.  While they are not as flaky as wheat flour biscuits, they are deliciously tender.  They are also easy to mix up.

RECIPE:

Makes 12  2 1/2″ biscuits

Preheat oven to 425 degrees.

Mix together:

1 cup Cassava flour ( I used Anthony’s Cassava Flour that got from Amazon)

1/2 cup Tiger Nut flour

3 tsp gluten free baking powder

1/2 tsp baking soda

Cut in:

2/3 cup of lard at room temperature. My lard was pretty soft at room temperature.  I used two forks to mix it into the flour mixture.  Only mix it in until the flour mixture looks evenly grainy. It should not have any large lumps.

Add in:

2 tsp. Raw Apple Cider Vinegar mixed with 1/2 cup of water.

Mix until a soft dough forms.  If the dough seems too dry, slowly add in more water until a pliable dough is achieved.

Form the dough into a ball.  Pat it out on a board sprinkled with cassava flour.  I left the dough about 1/2″ thick.

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Cut out rounds using a glass or biscuit cutter. I used a glass that was 2 1/2″ in diameter. Place biscuits on a greased sheet.

Put into  the hot, preheated oven and bake for 20 minutes. I checked for doneness at 15 minutes, just to be on the safe side.

Biscuits are done when they are firm to the touch and nicely browned.

I love them with the No Flour Sausage Gravy(https://ksrquilter.blog/2017/01/19/no-flour-sausage-gravy-2/) and fried ground pork on top of them. img_9525

 

They are also delicious sliced and heated up in bacon grease in a skillet. YUM!

 

Cooking with Love in MY Nonesuch Kitchen,

Karen

Version 2

 

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