When I first realized that I was never going to be able to eat anything with gluten in it again I was sad. Really sad. I had a mental list ticking in my head of the things I would never be able to eat again…pizza, sub sandwiches, cake, waffle cones, biscotti, scones, muffins…you get the idea. It’s hard to believe it’s been about two years since I’ve had a waffle cone.
I love waffle cones.
I also love biscuits. I do live in the South after all.
I love biscuits with butter and honey, butter and jam, sausage gravy, just butter and if there’s another way to eat a biscuit then I probably love that too. Except red eye gravy. I’ve never tried it but it sounds disgusting.
So a few days ago I made gluten free biscuits using my favorite standby, Pamela’s.
Then I added shortening- you could also substitute the same amount of butter. I’ve tried it both ways and the ones with butter tasted buttery. Surprise!
Next I gave it a whirl in the food processor until it looked like this…
Then I added milk and gave it a whirl again. I love my food processor.
These are drop biscuits so I scooped them out and placed them on a cookie sheet that I’d sprayed with cooking spray.
Then I baked them for 14 minutes at 375, which gave me plenty of time to make some eggs to go with them.
I guess I’ll add eggs to the list of things I like to have with biscuits.
Here’s the recipe (it’s also on the back of the Pamela’s bag):
1 cup Pamela’s Mix
1/4 cup shortening (or butter)
1/3 cup plus 1 tbsp. milk
Then just follow the pictures.
The recipe as written makes 5-6 biscuits and since that’s not enough for the biscuit lovers at The Button Casa, I doubled it and got 10 biscuits. They’re really quick and easy to make and are perfect for a nice weekend breakfast. Enjoy!