Biscuits: For Dad, With Loveby caroline
Biscuits. Something about ‘em says …
Like hugs from mom, the biscuit is sometimes just what the soul needs. Preferably, slathered in raspberry jelly or topped with eggs … please.
For breakfast yesterday morning, I decided to make a gluten-free, vegetarian biscuit, based on Gwyneth Paltrow’s Strawberry Shortcake Sliders recipe that was recently featured in the June issue of in Bon Appétit.
(P.S. I want her new book, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, pretty darn bad.)
Seeing as how yesterday was Father’s Day and I was unable to be with my daddy, I thought this recipe was very appropriate. Not only is the book’s title very suiting, but Paltrow dedicated the book to her late father.
I nixed the strawberry shortcake part of the recipe (although I am sure it makes a delicious dessert) to make the biscuits more breakfast appropriate and opted to make drop biscuits rather than use a biscuit cutter as Paltrow does. Here’s what I came up with:
Gluten-Free, Vegetarian Drop Biscuits (based on this recipe):
- 88 grams sorghum flour (about 1/2 cup), plus 1 Tablespoon
- 57 grams Corn-Free, Gluten-Free Baking Flour Mix (about 1/3 cup)
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2-1/2 Tablespoons all-natural, unsweetened applesauce
- 1/2 cup plain yogurt
- 1-1/2 Tablespoons light agave nectar
- 1 egg, beaten
Preheat oven to 450 degrees. Prepare a baking sheet by lining with parchment paper or baking mat (like this). Sift together flours, baking powder, baking soda and salt. Set bowl aside. In a small bowl, mix applesauce, yogurt and agave, stirring to combine. Add wet ingredients to dry ingredients and mix on low/medium speed with a hand mixer or in a standing mixer. Add egg and mix until all ingredients are combined. Do not over-mix — dough will become too tough.
Scoop dough onto tray with spoon, dropping six biscuits onto tray. Perfection is not necessary here. Drop biscuits are made exactly the way the name entails — scoop and plop onto tray!
Bake for 10 minutes (rotating tray halfway through bake time), until a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to biscuits to cool for about 5 minutes before serving warm.
Dress ‘em up however you like!
Dan made egg sandwiches with his biscuits, and I topped mine with raspberry jelly and butter. These make a perfect breakfast treat, but would also work well for dinner, or with whipped cream and strawberries for dessert (Gwyneth-style)!