One of my favorite hearty gluten-free indulgences is a yummy biscuit, preferably topped with some killer (vegan) gravy. I’ve tried many recipes over the years, and I keep going back to Bette Hagman’s biscuits made with her gluten-free bisquik type recipe. But recently, with a surplus of Pamela’s Baking mix to use up ASAP, I’ve been experimenting with some of the recipes on the Pamela’s Product web page. I made the biscuit recipe on their page to rave reviews for DH, but even though I thoroughly enjoyed every buttery bite, I couldn’t help but feel that they were a bit too rich for me to enjoy as a regular dish. And wouldn’t it be nice to have biscuits regularly with my other southern dishes, like southern fried tofu or slow cooked greens? (Yes! Absolutely!) 
So I decided to turn things around a bit and instead of using ultra-rich (although trans-fat free) Organic Spectrum shortening for the base of my biscuits, I tried using lowfat cottage cheese, inspired by Naomi’s recent revolutionary croissant recipe- *the original used cottage cheese*. It worked beautifully, and cut the fat AND calories so much I could easily see making these biscuits on a weekly, not a yearly basis. DH gave them a thumbs up of approval, and I was really happy to enjoy them not only for dinner, with gravy, roasted asparagus, and vegetarian refried beans, but for breakfast too. Here’s a biscuit this southern-girl wannabe can really sink her teeth into! The best part is how very FAST this recipe comes together. Dump your ingredients in a bowl, plop them on a pan, stick it in the oven and whalah, almost instant biscuits that are easier to clean up after than muffins. Now that’s what I like to hear. So if you too have a Pamela’s baking mix haunting your cupboard and you’ve just had one too many pancake or waffle recipes this week, why not go Southern with it and whip up a quick batch of biscuits? I promise you won’t be disappointed!
Linked to Gluten-free Wednesdays, biscuit edition.
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Pamela’s Gluten-Free Diner Drop Biscuit Recipe
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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! |
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Nutritional Yeast Gravy
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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.
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