Artisan Biscuits
Print Recipe

Gluten-Free Dairy-Free Egg-Free Nut-Free Peanut-Free Corn-Free

Make fluffy biscuits using our All-Purpose Flour Artisan Blend.

Ingredients
    • 1½ cups Pamela's All-Purpose Flour Artisan Blend (210 gr.)
    • ¾ tsp salt
    • 1 TBSP baking powder
    • 8 TBSP cold shortening or butter, diced and frozen
    • ¾ cup + 2 TBSP milk, buttermilk, almond milk, or liquid of choice
    • 1 egg white (optional) -- if using, deduct the 1 TBSP liquid
Directions

    Preheat oven to 450 ° with rack in center of oven.

    To make the flakiest Biscuits, dice shortening or butter into very small pieces and freeze before adding to flour. This way you don’t have to mix much, so the butter won’t melt out.

    By hand or in mixer bowl, whisk together dry ingredients. Add frozen chopped shortening or butter and mix until it looks like coarse cornmeal or crumbs. Do NOT over mix -- dough may look a bit crumbly, but that’s what helps make those nice flakes. Pour liquid over mixture and stir in with a spatula or paddle, just until it comes together.

    Pour onto sprayed parchment paper to help push it together. If cutting with dental floss or knife, form to about a 4x6 rectangle. If using cutters, you’ll have to press scraps back together to make 4 biscuits. It is very easy to pat into place, and gently squeeze together with parchment. Keep them 1½ to 2 inches thick or tall. Cut with dental floss, knife, or biscuit cutters, into desired size and shape. Keep the dough as tall as possible, as they do not rise a lot.

    Brush with cream or butter, or leave plain; bake on parchment covered sheet pan, about 18 to 22 minutes, until golden all over with edges starting to brown, and baked through (test with a toothpick).

    FREEZING INSTRUCTIONS: Keep frozen until right before ready to eat; then brush and bake. They hold their shape very nicely if cooked very cold. (You can make a batch, cook what you need and freeze the rest for another time.)

    Biscuits are ready to bake in 15 minutes after removing from freezer (about the time it takes for your oven to pre-heat). Do NOT brush with cream or egg wash until right before going in the oven. They can also be left plain. Baking time when frozen is 3 to 5 minutes longer than noted above.

    CHEFS NOTE: Use the optional egg white for a more cake-like, puffy and light, less crumbly biscuit.

    © Pamela's Products, Inc.

Overall Average Rating:
6 ratings
  • Sort By: Date - Newest First

1-10 of 13

Page:
  1. 1
  2. 2
Anne 01/02/2021 01/03/2021
  • Rating:
These are fabulous biscuits. For me the recipe made about 30 small biscuits. I used a food processor to cut the butter into the dry ingredients, placed the mix into a wide bowl, to add the milk and work it in a bit. I am delighted at the result!
0
0
Reply
Show more comments (-5) Hide comments
Melisa 06/162/2020 06/11/2020
  • Rating:
Deelish! Tried a few other gf recipes and this came out perfect. Dough came out with a consistency I could roll and pat into shape. Froze the butter in little pieces, made buttermilk with apple cider vinegar and milk, used the egg white. Baked for 20 minutes. Yum!
0
0
Reply
Show more comments (-5) Hide comments
DF Celiac 10/297/2020 10/24/2020
  • Rating:
Texture was amazing! Thought they’d be really crumbly because the dough was so dry and falling apart. If using salted butter, I’d recommend decreasing added salt as mine turned out a bit too salty. Baked mine at 405 degrees for 20 mins plus a brief broil at the end to aide in browning the tops. Otherwise, followed the recipe (including egg white) and did not make any changes for high altitude. Turned out great!
0
0
Reply
Show more comments (-5) Hide comments
Diana Ost 03/87/2020 03/28/2020
I use a scale for dry ingredients. The 210 grams number is incorrect.
If you want to make this turn out, measure the flour in cups not grams. 210 grams looked like at most 1/2 to 3/4 a cup.
0
0
Reply
Show more comments (-5) Hide comments
Help 01/28/2020 01/29/2020
My biscuits didn’t turn out... they were still dough-y on the inside. I cooked them for the 22 minutes.
Any suggestions?
0
0
Reply
Show more comments (-5) Hide comments
Melinda 06/159/2018 06/09/2018
  • Rating:
Yummy! I have had many biscuits gf and non gf. These are my top choice! Husband loved them too. We love the crispy flakiness and all because I barely mixed things in. Definitely don't over mix.
1
0
Reply
Show more comments (-5) Hide comments
Hannah 12/340/2018 12/07/2018
These turned out so great! I followed the directions exactly and included the egg white. I also added dried rosemary and garlic salt to make them savory and no one knew they were gluten free. Thanks for the recipe!
1
0
Reply
Show more comments (-5) Hide comments
sarah patnam 04/94/2018 04/05/2018
you have the wrong measurements. 1 TBSP of baking soda ruined the whole thing.
0
0
Reply
    • sarahp read the recipe, it was a table spoon of baking powder
      Reply
      0
      0
Show more comments (-4) Hide comments
Elizabeth 04/103/2018 04/14/2018
  • Rating:
My batch turned out 6 nice-sized biscuits. Shaped them with the buttered parchment paper as they were rather sticky. They were delicious with honey and a little crispy on the
outside and yummy inside. Very happy with this recipe! (Baked up in 16 minutes.)
1
0
Reply
Show more comments (-5) Hide comments
Lauralee 02/51/2018 02/21/2018
  • Rating:
These were very oily... A whole stick of butter for just 4 biscuits! They also baked a lot faster than the recipe said and would have burned if I had not taken them out sooner.
0
0
Reply
Show more comments (-5) Hide comments

1-10 of 13

Page:
  1. 1
  2. 2
What kind of abuse are you reporting?
    Please, wait...