I was torn about what recipe to make- so many sounded good! In the end, though, because it was breakfast and I love me some biscuits and vegetarian gravy for breakfast, I decided to try Jill’s New Gluten-Free Biscuit Recipe. I’ve been on a quest for the perfect biscuit recipe that DOESN’T require a mix- I love my Pamela’s based lowfat biscuit recipe or Bette Hagman’s buttermilk biscuit recipe- but it’s fun to see what my fellow gluten-free bloggers have come up with. I was very impressed with the texture of the batter and its workability when I turned it out onto the wax paper. It was fun to press out and cut into squares. It came out of the oven looking great. I made three variations on the recipe- two savory versions- one with salt and pepper version and another topped with onion and dill, and one sweet version topped with cinnamon sugar. Hot out of the oven, the biscuits had a rather characteristic rice flour texture, but cooled I actually found I enjoyed them even more. As a savory girl, I liked them best topped with salt and pepper or onion and dill- and the addition of margarine or butter and a rich vegan gravy took them to a whole new level. The onion dill biscuits were awesome with a tofu-egg salad filling (think egg-less McMuffin). The cinnamon sugar biscuits were especially tasty filled with rice pudding. They were all best on the first day after baking and after that needed to be briefly microwaved. I’m not sure I’ve found THE biscuit recipe yet, but this was tasty and I really enjoyed making it (and gobbling up three of them for breakfast alone). Now that I’m on a roll with Jill’s blog… I’m tempted to try more of her recipes, and you should too!

Here are just a few of the tempting recipes you’ll find at “Hey, That Tastes Good”!
Falafel Recipe
Thai Pad Kee Mao Recipe
Corn Fritter Recipe
Jalapeno Poppers
Easy Peasy Potato Pancake Recipe
Traditional Potato Latkes Recipe
Brownie Ice Cream Sandwich Recipe

Something happened this month, and I’m not quite sure what it was- but somehow, I posted the notice for our event around the 15th, and then when I looked up from life-graduate school projects, prenatal doctor’s appointments, and life with my DH- it was March already, and I had very nearly missed the deadline for my very own event! I had a project due that following Thursday that required every waking moment, and so- guiltily- I extended the deadline for our event to today.

Friday I was supposed to make my biscuits, but we got a little caught up in the excitement of the day, because on Friday we found out (thanks to our 20 week ultrasound) what gender we’re having. Stay tuned, because we’ll post about it soon- after we tell the FIL and MIL. So, this morning I got up- ran straight to the kitchen- and fixed myself up some rich, cheesy biscuits a la Carrie.

Assessment: From trying to make my own biscuit recipe from scratch I know just how hard it is to do, and I was impressed by Carrie’s master mix very much. Unfortunately I was forced to make a few adjustments- for example, I used buttermilk powder instead of plain milk powder. I also don’t use oat flour so I used her suggestion of millet flour for the mix. And, I use spectrum organic shortening rather than butter-flavored crisco, so that may have changed things a bit. Even so, the recipe came together nicely and rose beautifully in the oven. I did use her suggested garlic butter basting technique (although hesitantly, because garlic hasn’t agreed with my pregnant lady taste buds) and the full amount of cheese suggested. My cheese was white, organic sharp cheddar so didn’t have the same vibrant color as Carrie’s cheddar, but I bet it tasted just as good! The biscuits were light, rich, and cheesy just as promised.

I should have known- for a good biscuit recipe, you go to a good southern cook- and Carrie is a real boon to the gluten-free community with her cozy, down-home comfort food recipes. She even gives WW points for those decadent southern (or wannabe girls like me) watching their waistline.

I enjoyed the biscuits, and one of the best things about them is I think they could be easily tweaked to suit someone’s individual taste buds. Just for the record- I do think Carrie’s original suggestion of plain powdered milk is probably a better idea than using powdered buttermilk for this recipe like I did. (The buttermilk somehow clashed slightly with the cheese and garlic- or maybe it is just my weird-o preg taste buds). Next time I think I’d try making plain biscuits, sans cheese, Or try this recipe again and either skip the garlic or sub it with onion powder. (Onions like me better than garlic these days). I might also try a little parsley as well… hmmm!

This recipe is one of the things I love about Adopt-a-gluten-free Blogger. I’ve tried Carrie’s recipes before (a cranberry holiday treat) but have been so busy I haven’t been trying many lately. Thanks to this event, but most of all thanks to Carrie I discovered a brand new, delicious, and thoughtful gluten-free recipe to play with that otherwise might have languished in my “favorites” folder for ages.

If you haven’t explored this gluten-free southern girl’s repertoire, you need to! I’ll see you over there…

Just for fun, here’s my current favorite GF biscuit recipe, using Pamela’s mix:

Linked to Gluten-free Wednesdays, biscuit edition.

Pamela’s Gluten-Free Diner Drop Biscuit Recipe Bread  Alternative Grains  American

Ingredients 2 cups Pamela’s Baking & Pancake Mix 1/2 cup lowfat (or fat free) cottage cheese minus 1 or 2 tbsp. 1 or 2 tbsp organic trans-fat free shortening 2/3 cup milk (add an extra tablespoon or two if you prefer a wetter batter) OR buttermilk [Thank you Ginger!!!] You will get 8 extra large drop biscuits. Directions Heat oven to 375 degrees. Combine ingredients, mixing thoroughly but not mixing excessively. Drop extra-large spoonfuls of dough onto a light colored baking sheet and bake for 17-22 minutes, rotating pan halfway through. Bake until biscuits are slightly browned on top and bottom of biscuit is medium brown. Remove biscuits from pan with a sharp, metal spatula and enjoy!

Rating:  8 Original Source:  Modified from recipe from Pamela’s Product Web page Recipe ID:  1197 Added:  February 22, 2008 Last Modified:  February 29, 2008

Nutritional Yeast Gravy Vegan  Sauces & Condiments  Alternative Grains  American

Ingredients 1/4 cup brown rice flour 1/4 cup nutritional yeast flakes 1 1/2 cup water 2 tbsp Braggs GF liquid aminos 2 tsp olive oil 1/4 tsp onion granules 1/4 tsp garlic granules (if desired) 1/8 tsp black pepper Directions Heat brown rice flour and nutritional yeast flakes in a dry nonstick frypan on a medium temperature, and let them lightly brown and release their fragrance. Take the pan off the heat and slowly add water, braggs, olive oil and seasonings, whisking continuously until mixture is silky smooth. Return to heat and stir until gravy reaches desired consistency. Notes I serve this gravy every holiday with mashed potatoes and (on thanksgiving) my portabello stuffed acorn squash dish. It’s so easy you can make it anytime, and top brown rice, pasta, baked potatoes or tofu patties. DH enjoys it too, and it’s considerably easier than the typical American gravy made from scratch.

Rating:  10 Original Source:  adapted from vegan vittles Recipe ID:  1059 Added:  April 11, 2007 Last Modified:  November 20, 2011