Biscuits are a staple in every area of the country – from East to West, they are a part of breakfast, lunches and dinners. Whether flakey or tender or crumbly, there is no shortage of ways to enjoy them. And at Gluten-Free-Bread, we love them ALL!
Even though there are so many types of biscuits, an angel biscuit is a bit different from a traditional buttermilk, cut out or drop biscuit. They bake up tall with a lightness that only an angel yeast biscuit can have.
These biscuits come together pretty easy. But there are some tips to ensure these gluten free angel yeast biscuits turn out amazing:
Grate the Butter
This technique will change the way you make biscuits. Once you try making biscuits this way, you’ll never go back to ‘cutting in’ the butter again! Use the large side of a grater, one like this works perfect, and grate the butter directly into the bowl. Then just mix it and viola – perfect crumbles.
Roll the Dough, but Not Too Much
The secret to tell, high rising biscuits is to resist the urge to roll. And roll. And roll the dough some more. This isn’t just for gluten free biscuits either, this can happen with any biscuit. Keep the dough thick and you’ll have a nice, tall biscuit.
For the best gluten free yeast biscuits, let the biscuits rise for at least 15 minutes. They should look taller than when they were first cut out, but not mountainous. Be careful not to let them rise for too long as they will deflate in the oven.
Gluten Free Angel Yeast Biscuits: On Your Table in 45 Minutes!
Yield: 9 – 10 biscuits
2 ¼ tsp. active dry yeast
1/4 cup warm water 110° F
3 cups Gluten Free Bread’s Light Flour Mix
2 Tbls. sugar, divided
1 tsp. baking powder
1 tsp. salt
1 /2 tsp. baking soda
1 tsp. psyllium husk powder
1 tsp. xanthan gum
1/2 cup unsalted butter, very cold
1 cup warm buttermilk 110° F
1. In a small bowl, dissolve 1 Tbls. of the sugar in the warm water. Add the yeast and mix. Set aside.
2. In a large bowl, use a whisk and mix together the light flour mix, sugar, baking powder, salt, and baking soda, psyllium husk powder and xanthan gum.
3. Over the large bowl, use a grater to grate in the cold butter.
4. Stir until the grated butter is covered with flour.
5. Stir the buttermilk and yeast mixture into the large bowl.
6. Mix gently just until it forms a dough.
7. On a lightly floured surface, knead a few times until the dough holds together.
8. Using a floured rolling pin, roll the dough until roughly 1 inch thick. Cut with a floured 2-inch biscuit cutter.
9. Place the biscuits on parchment and let rise for 15 minutes.
10. Preheat oven to 400 F.
11. Bake for 15 – 17 minutes or until light, golden brown.