Yankee Doodle Biscuits by Kathy Przywara I'm a Yankee...I was born and raised north of the Mason Dixon line. I know about pretzels and scrapple. Biscuits were not a staple at our house. The rare times that we did have biscuits, they...
If you don't need these to be gluten free, they can be made with wheat flour. My favorite combo is 1 1/2 cups all purpose flour plus 1/2 cup whole wheat pastry flour. But you can use 2 cups all purpose flour also.
Cocoanut milk does not happen in our local grocery stores...and I live 130 miles from a big town where this product is available. Will the top recipe work with regular milk and be flaky? I am so anxious for a biscuit that is not like a hockey puck in texture, and probably flavor. Have never tried to eat a hockey puck, but they don't sound yummy!!! Thanks.
They should work w/ cow's milk (I'm assuming that's what you mean by regular milk) or most other milk alternatives. I've used unsweetened unflavored soy milk as well. The "flaky" part mainly comes in w/ not overworking things. Don't be too aggressive on cutting in the fat. It's OK to have some pieces you can actually see. And then handle it gently so you don't heat things up w/ your hands. GL - I hope they come out well for you! I've baked many a hockey puck in my day....but have always been...
Thank you. Yes, I was referring to milk out of a jug..cows milk!!! I have a problem with soy, also. Don't do eggs..anything connected with a bird, wheat and soy and a couple of other items...like watermelon!! Again, thanks. Will try these tomorrow.
I noticed your comment about using a scale. I have read other bakers who prefer weighing their flours on a scale too. Are the measurements in parentheses the numbers that you use for measuring with a scale? What at kind of scale do you have?
Yes I always use a scale these days. I have a Cuisinart scale I got at Bed, Bath & Beyond with a coupon. Just be sure that it has 1g granularity. I put my mixing bowl on the scale and tare it which zeros out the weight. I weigh out the first flour then tare again to measure the next. I mix up my flour mixes by weight as well and write the per cup weight on the container. The numbers I'm parentheses are the individual weights in grams.
They freeze very well. I actually freeze them as breakfast sandwiches that include a cooked sausage patty and optionally a cooked egg patty and cheese. We wrap those in paper sandwich wraps and microwave to reheat. As plain biscuits, you can reheat in microwave for ~30 sec or in a toaster oven.
They were already baking. Just tossed them and started over. Adding pic of this batch. Now troubleshoot me please. I didn't have sweet rice flour so I used sweet sorghum in place. Odd texture but tastes amazing. Should I sub a diff flour? I have 15 to choose from lol!
Sweet rice flour is not easy to sub. Are they kind of gritty?? I think that's what sorghum would do. Sweet rice flour absorbs differently than other flours. It's sort of b/w a starch and flour since it's so sticky. Not really sure how to swap that out. It's generally available - look in the Asian section of the grocery store.
Help, I'm stumped! I was going to make the biscuits, so first I made the brown rice flour mix. It didn't come out anywhere near the same weight as yours. All my ingredients seemed to weight more than the weights specified on the recipe. I measure by weight very carefully and checked my scale make sure it was weighing correctly. I don't know where to go from here. Any help would be very appreciated.
I'm not sure I'm following...what is not weighing the same? You mean when you weight a cup of the mix, it's not 116g? I don't even use volume measurements - so when I "convert" a recipe, I use the grams per cup to convert it to weight. If something calls for 1 1/2 cups, I weight out 116*1.5g or 164g.
I obviously don't understand the volume/weight instructions. I still a novice at baking. When I made the recipe for the Brown Rice Flour mix (using weigh measures) I thought the "Brown Rice Flour Mix(116g/1 cup)" in the recipe meant that 1 cup of the flour mix should weigh 116 grams. I'm confused that 1 cup of the flour mix doesn't weigh 116g and 1 ½ cups doesn't weigh 164g, but it sounds like I should just make the biscuits by using the weigh of the ingredients and not look at the volume at...
Depending on how compacted or fluffed up your flour/mix is, you will get different amounts for the same volume. So, if you fluff up your flour and measure a cup, it may be very "light". Likewise, if you scoop up a cup, it may compact and be "heavy". I was always getting very inconsistent baking results with gluten free flour until I started measuring by weight. I just put a bowl on the scale and start measuring. Not cups involved.
I made the biscuits today using weight measures(ignoring the cups). I didn't have much milk so I substituted soy milk and coconut creamer. They turned out wonderful! I can make a decent drop biscuit, but haven't had a real, true flaky biscuit is several years. They were sooo good I'll admit to gobbling up three before they were even cool. I have leftover ham from Easter so I'm going to make some ham and cheese biscuit sandwiches. Yum! Thank you so much for your help!
Ashley, I'm not sure, but I'll send up a flare ... you can also post a new topic on our Food And Cooking forum to ask this specific question. And welcome to KFA! I take it you manage coconut/nut/soy and diary allergies?
Is there anything I can substitute for the Potato Starch in the Flour Mix.? I'm trying to find something my whole family can enjoy for the holidays, and this covers almost everything, but my mom is allergic to potatoes.
Hi Mommy Anderson - yes, you should be able to swap out the potato starch 1:1 with cornstarch if that is safe for you. Otherwise, I'd recommend using more arrowroot starch. I hope the recipe works for your family. These are my absolute favorite biscuits!
Welcome to Cake Week! We're starting off with a multi-step instructional series written by Kathy Przywara, KFA's recipe coordinator and a leader of our Food & Cooking support team. How to Decorate an Allergy-Friendly Cake (Part 1) "Help! I've never baked a cake before, much less frosted one! What do I do?" First, don't panic! It's not all that difficult and frosting can hide a multitude of sins - LOL! There are lots of ways to bake, frost, and decorate a cake. Not every...
This is the second part of a multi-step instructional series written by Kathy Przywara, our recipe coordinator and a leader of our Food & Cooking support team. Be sure to read the first step, which provides tips on how to remove your cake from the pan and cool the cake . Level and Torte Your Cake OK, you have a baked cake! What do you do with it now? The first step is to level your cake if you have not already done that before you turned it out of the pan. If you...
This is the final part of a multi-step instructional series written by Kathy Przywara, our recipe coordinator and a leader of our Food & Cooking support team. Be sure to read the first step, which provides tips on how to remove your cake from the pan and cool the cake , and the second step that details how to layer and fill your cake. Crumb Coat Your Cake Crumb coating means to apply a thin layer of thin consistency frosting to the entire surface of the cake to seal in the...
Great post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
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