Gluten Free Biscuit Recipe: Lowfat Baking with Pamela’s Pancake Mix
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!|
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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February 23rd, 2008 at 2:42 pm
Cottage cheese…what a great idea. I grew up eating biscuits and milk gravy for breakfast (esp. when I had a snow day from school). So far I’ve been frustrated in my attempts at GF biscuits (though part of that problem is that I’m trying to use minimal refined flours). I have a loaf of Shauna’s sorghum bread in the oven now, but I’ll have to give these a try some morning.
February 23rd, 2008 at 5:46 pm
I love drop biscuits! I’ve been making them with my new baking mix! they are AWESOME! And I LOVE your nutritional yeast gravy! I think I will have to make that one night this week!
February 23rd, 2008 at 5:48 pm
PS… Thank you for telling me about the spectrum shortening! I will use that the next time I make up a big batch of my master baking mix. I’ve been trying to find something healthier than regular shortening!!
February 24th, 2008 at 10:28 am
This recipe looks really good! I’ll have to try it the next time I make biscuits, since I have some of Pamela’s flour mix, and need to use it up.
February 29th, 2008 at 5:13 pm
I made these tonight and they were AMAZING! I was a little short on the Pamela’s mix, so I used a little Arrowhead Mills baking mix. And I also used buttermilk! Worked outstandingly! THANK YOU for this recipe.
February 29th, 2008 at 11:09 pm
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February 29th, 2008 at 11:19 pm
Kara- Thank you! Let me know how they turn out when you try them. :)
Hi Carrie- how was the gravy? The spectrum shortening has its own flavor, but it’s lighter and fresher than regular shortening. Let me know how you like it if you try it. :) I found it on sale at Whole Foods and thought, why not!
Hi Donna- I know how that goes! Hope you enjoy it!
Hi Ginger- I’m so glad you liked it. Buttermilk is a fabulous idea- I’ll have to try that. I rarely have it in my fridge, so I tend not to use it in my recipes but I bet it really adds great flavor. I’ll add it to the recipe as a sub, hope you don’t mind. :D Thanks for the inspiration!
-Sea
June 18th, 2008 at 6:15 am
I’m baking these right now! I think they are going to be great , the batter is delicious! I don’t have the ingredients for the gravy so I can’t make that but I’ll have to try it sometime because my mom has made several attempts to make gf gravy and they always taste funny. I have a feeling these biscuits will turn out a lot better then the ones I attempted to make yesterday which ended up never rising.
February 18th, 2009 at 11:31 pm
Just wondering if these can be formed and if healthier flours can be substituted. I made brown rice/millet/white rice/ground flaxseed biscuits and they were ok, but didn’t really rise and were crumbly.
February 18th, 2009 at 11:33 pm
By the way, you can make a buttermilk substitute by adding a tablespoon of vinegar to a cup of regular milk.
February 20th, 2009 at 11:27 am
The Pamela’s mix is made from brown rice, white rice, almond meal, and then farther down on the list, some white starches- but the first ingredient is brown rice and almond meal also adds a lot of protein. You could add flaxseed if you were really concerned about fiber, but it’s a reasonably healthy base. I’m thinking if you’re looking for a “brown wholegrain” flavor it won’t fit the bill though. I may experiment with this idea and see what I can come up with. You can’t really substitute another flour mix in this recipe because the mix contains baking powder, soda and xanthan gum and is a very careful blend of all these things that results in nice, fluffy products. Drop biscuits are the most natural form for this recipe, and likely to be the lightest, but you could try to roll them out. GF biscuits tend to be heavier when prepared this way. I have some more recent sweet-potato biscuits that I made from scratch, both in vegan and non-vegan. They would be easier to adapt to the flours of your choice, but were not as fluffy as one could hope.
Thanks for the buttermilk substitute suggestion. I’ve done that, actually, especially in vegan recipes using soy or other non-dairy milk.
You inspired me to make biscuits- drop and rollout- this morning for breakfast. Yum! It does work to roll them out, but you need to flour rolling surface and top of dough.
-Sea
March 7th, 2009 at 12:28 pm
[...] for fun, here’s my current favorite GF biscuit recipe, using Pamela’s [...]
June 2nd, 2009 at 8:03 am
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