Light and Fluffy Biscuits (GF)
2 cups GF Flour Blend (see note)
4 tsp. Baking Powder
1 ½ tsp. Powdered Psyllium Husk
1 tsp. Sugar
½ tsp. Salt
¼ tsp. Baking Soda
3 tbsp. Unsalted Butter, chilled and cut into pieces
¾ cup Whole-Milk Yogurt
1 large Fresh Egg, lightly beaten
2 tbsp. Vegetable Oil
2 tsp. Fresh Lemon Juice
In a large bowl, whisk flour blend, baking powder, psyllium, sugar, salt and baking soda until well combined. Add butter to flour mixture, breaking up chunks with fingers until only small pea-size pieces remain. In a separate bowl, whisk together yogurt, egg, oil and lemon juice until combined. Using a rubber spatula, stir in yogurt mixture to flour mixture until thoroughly combined and no flour pockets remain (about a minute or so). Cover bowl and let sit at room temperature for 30 minutes. Place 2 rimmed baking sheets together and line with parchment paper. Using a 1/3 cup dry measure cup that has been greased or sprayed, scoop a heaping amount of batter and drop onto parchment paper. Biscuit should be about 2½ inches in diameter and about 1½ inches tall. Repeat to make 6 biscuits. Place baking sheet in a pre-heated 450-degree oven on the middle rack. Bake for about 15 minutes or until golden and crisp. Rotate pan halfway through baking time. Transfer sheet to a wire rack and let cool 5-10 minutes before using.
Note: Use your favorite gluten-free flour blend. I like cup4cup.
Note: You should fine powdered Psyllium Husk in the health area of your grocery store. Just ask someone in that area for help.
Ideas for Future Efforts______________________________________