I just bought myself a new Paula Deen Half Sheet Pan. It has a beautiful golden color to it and I couldn’t wait to start baking. I decided to try the recipe on the back and convert it to GF. So give it a try!
GF Buttermilk Biscuits
- 2 cups Pamela’s pancake mix
- 2 tbl sugar
- 1/2 cup butter flavored Crisco
- 2/3 cup buttermilk
- Preheat oven to 450 degrees.
- Combine flour and sugar. Using a pastry cutter or two knives, cut in the shortening until crumbly. Add buttermilk all at once and stir until mixed. Dough will be very moist.
- Using a floured counter and hands pat dough to 1/2-inch thick. Cut into 12 biscuits with a sharp knife dipped in flour.
- Transfer to an ungreased baking sheet and bake for 12 minutes, until the tops are brown.
I did change the recipe completely except for the amount of buttermilk. Next time I am going to try them a little thicker. The texture was great and the pan performed excellently!
Give this alternative recipe a try. I have read great reviews on it and I will be trying it next.
5 Responses to “Gluten Free Buttermilk Biscuits”
MKlosterman
10 months ago
Brenda, how difficult is it to convert a regular recipe to a GF recipe?
texaspawprints
10 months ago
I should know by now not to read your posts when I'm hungry.
Those sound SO good!
MKlosterman
10 months ago
Brenda, how difficult is it to convert a regular recipe to a GF recipe?
Nikki Brown
10 months ago
I should know by now not to read your posts when I'm hungry.
Those sound SO good!
Brenda Wilkey
10 months ago
If you have a good flour mix it is not difficult at all. I converted these but they were a little flatter than I would have liked. The taste was good though. Once you have a flour mix then you just need to make sure you use either xantham gum or guar gum. They help to keep everything together and replace the wheat gluten in a traditional recipe. Mostly though, finding out which flours you like the taste of. Some people love rice and others hate its texture. I personally like rice, tapioca, and sorghum.