Grands-style Biscuits, Gluten Free

2 sticks butter or non dairy margarine, cut into 1/2 inch cubes and frozen
2 1/4 c (9oz or 255 g) Better Batter Gluten Free Flour, plus extra flour for rolling/shaping.
2 tsp baking powder
2 tsp salt
1 c plain yogurt, sour cream, or dairy free sub
1 large egg
1egg + 2 tbsp water, whisked together for egg wash.

Heat oven to 400 degrees. Prepare a rolling surface and rolling pin with a little bit of Better Batter flour and set aside.

Prepare butter or non dairy margarine by cubing into 1/2 inch cubes and freezing, while you whisk together the other ingredients.

In a mixing bowl, combine Better Batter flour, baking powder, and salt, until well combined. Set aside.

In a separate bowl, whisk together the yogurt, sour cream or dairy free substitute and 1 large egg, until evenly combined. Set aside.

Remove butter or non dairy margarine from the freezer and working quickly, cut it into the flour mixture in the bowl, until you have lumps the size of marbles (about 1/4 inch in size). I find the most effective way to do this is to use a kitchenaid mixer and pulse it on low speed several times, or until the butter particles begin to break up and smash a little.

Add the yogurt/egg mixture all at once, stirring quickly to combine – the mixture will look dry and shaggy, and be pretty sticky. Work together just until all the ingredients clump together.

Lightly flour a nonstick rolling surface, using about 1/4 c of flour. Turn the sticky biscuit mass out onto the rolling surface and dust with a bit of additional flour, about 1-2 tbsp or so. Working quickly, using your hands, pat the dough into a rough rectangle about 1/2 inch thick.

Using your hands or a spatula, fold the dough into thirds, as if you were folding a letter. Take your rolling pin and roll the dough out to 1/2 inch thick again.

Fold the dough again as if folding a letter and roll out again to 1/2 inch thick.

Fold the dough one last time as if folding a letter. You will now need to decide how thick you want your biscuits to be (see below):

OLD FASHIONED GRANDS
Roll the dough out one last time to 3/4 inch thick. Using a 4 inch biscuit cutter, cut biscuits from the rolled out dough. For best results you will need to use a very sharp cutter – the sharper the blade the higher the rise of the final biscuits!. DO NOT TWIST THE CUTTER, but rather press straight down and lift straight up for best results. Push the dough out of the cutter and place the finished biscuit on the baking sheet. Repeat, cutting as closely as possible to prevent excessive scraps. Gather remaining scraps together and press together to make one or two final biscuits – these will not rise in the same way or have the same layers as the original biscuits. Brush the top of the biscuits with the egg wash, and bake for 20-25 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature.

GRANDS JUNIORS
Roll the dough out one last time to 1/2 inch thick. Using a 3 inch biscuit cutter, cut biscuits from the rolled out dough. For best results you will need to use a very sharp cutter – the sharper the blade the higher the rise of the final biscuits!. DO NOT TWIST THE CUTTER, but rather press straight down and lift straight up for best results. Push the dough out of the cutter and place the finished biscuit on the baking sheet. Repeat, cutting as closely as possible to prevent excessive scraps. Gather remaining scraps together and press together to make one or two final biscuits – these will not rise in the same way or have the same layers as the original biscuits. Brush the top of the biscuits with the egg wash, and bake for 15-20 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature.

Yeast Dinner Rolls (easy)

2 cups warm milk
2 tablespoons instant dry yeast
1/4 cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all purpose flour
1 tablespoon melted butter (for brushing)

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter and eggs.

Add in 5 and 1/2 cups of the flour. Using a dough hook, turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining one half cup of flour, until the dough pulls away from the sides of the bowl. You may not need it all, or any of it. The dough mixture should be just slightly sticky and soft.
*The amount of flour you add in bread making is always an approximation and you should go by feel*

Transfer the dough to a lightly greased mixing bowl. Cover bowl with a towel and let rise for 90 minutes.

Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place rolls on the baking sheet in six rows of four.

Cover and let rise 1 hour at room temperature. (Cover with plastic wrap, or something that won't adhere to the dough)

Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter.

Cloud Bread, Zero carbs!

Ingredients:
3 eggs at room temperature
1/4 teaspoon cream of tartar
3 Tablespoons cream cheese
stevia, or sweetener of choice (optional)
salt, pepper. seasoning of choice



Preheat oven to 300

Separate egg whites from yolks. Using an electric mixer, beat egg whites and cream of tartar on high speed until stiff peaks form, the stiffer the better.

Using the same beaters in a separate bowl, beat egg yolks, cream cheese, and any sweetener or spices you want.

Add half of yolk mixture to whites, mix gently then repeat by adding the rest and folding gently.

On a parchment lined cookie sheet, drop batter into rounds. Spread a bit to make it about 4 inches across and 1/2 inch thick. You should get about 10 rounds from this recipe.

Bake for 25-30 minutes. I usually cook mine for 35 minutes for a golden brown.

Let cool completely. Place in a ziploc or storage container separating the pieces with paper towels. Dont seal the storage container or bag.

Let the bread come to room temperature before using.

(I have even used these for burger buns with a small, flat pattie. So good!!!)

Gluten free biscuits

4 cups Cup4Cup brand gf flour (pricey but worth it)
1 Tablespoon kosher salt
1 Tablespoon baking powder
1 teaspoon baking soda
2 sticks unsalted butter, very cold, cut into half inch cubes
1 1/2 cups buttermilk (usually takes a bit more)

2 tablespoons buttermilk for brushing
3 tablespoons butter, melted, for brushing


Preheat oven to 425

Using a whisk or food processor, combine all dry ingredients together and mix until blended.

Be sure butter is very cold. Place butter cubes in freezer a few minutes if needed.
Using a food processor, add the cold butter to dry ingredients and pulse until it is incorporated into the dough and it resembles pea sized shapes. If you don't have a food processor, use a pastry cutter or fork to cut in the butter.

Place the mixture into a large bowl. Using a fork, slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose.
DO NOT OVERMIX

Take the dough ball and wrap it in clear plastic wrap (or Press n Seal; use what you have) Refrigerate for 30 minutes or longer.

Using additional flour as needed, press out dough on a floured surface to 1 inch thick.

Take a round cutter (that has had the rim wetted and floured) and cut out the dough, placing cut out shapes onto a parchment lined baking sheet. Brush on buttermilk to the tops of the biscuits for a lovely golden brown.

Bake for 15 minutes or until golden brown, especially on bottom. Melt hot biscuits with melted butter.

Cornbread

Grease and dust (with shortening and cornstarch) a 9 or 10 inch pan.
Cast iron works best, but with glass it's easier to check bottom for browning.

1 large egg
1 1/2 cups buttermilk (or 1 1/3 cup whole milk)
1/4 cup oil
2 cups corn meal mix (self-rising)

whisk egg slightly in a medium mixing bowl. Add buttermilk, oil, and cornmeal and mix well.
I like to add a little salt, sugar, pepper, and sage.

Bake in a preheated 450 degree oven for 20-25 mins, or golden brown.
Ovens vary, so keep a check.

Serve with pinto beans cooked with a neckbone, chopped onion, pepper sauce, real butter, and southern fried potatoes for a southern meal.

7-Up Biscuits

2 cups baking mix (jiffy or bisquick)
1/2 cup sour cream
1/2 to 1 cup 7-Up (or any lemon lime soda)
1/4 cup melted butter

Preheat to 450

Cut the sour cream into the biscuit mix; using a knife, fork, pastry cutter, or even your fingers, just work it in as well as you can.

Stir in 1/2 cup 7-Up. If dough isn't very soft, add a bit more.

Sprinkle some additional baking mix onto your counter. About a half cup should do.
Scrape dough out of bowl onto the flour. Knead and fold dough until coated with the baking mix and just until it's a dough-like consistency.

Pat dough out, and use a biscuit cutter or glass, or empty soup can to cut out about 9 or 10 fat biscuits. Wet the rim of cutter with water, sprinkle with flour, then press into dough to cut.

The tricky part here is to make biscuits fit into the pan right, so keep the pan size in mind.

Melt the butter in a 9 inch square pan. Add the biscuits to pan on top of melted butter, and bake 12-15 mins or until brown.
You may want to broil at the end to make tops browner. but watch very closely.

Banana Bread (Best Ever!!!)

2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 cup butter
2 cups pure cane sugar
2 cups mashed ripe bananas (about 4-5 bananas)
4 eggs, beaten
1 tsp vanilla
1 cup chopped walnuts or pecans (plus extra, if you like)

Preheat oven to 350, grease and flour two 9x5 loaf pans or one 9x13 casserole dish.

Sift the flour, salt and baking soda into a large bowl.
In separate bowl, mix together the butter and sugar until smooth. Stir in the bananas, eggs, vanilla and nuts until smooth.
Pour the wet ingredients into the flour, and stir just until blended. Divide the batter between the 2 loaf pans or pour all mixture into the 9x13 pan.

For loaf pans, cook 60 to 70 mins.
For 9x13 bake for 35-40 mins.
Keep a close check. Bread is done when a knife inserted into crown of the loaf comes out clean.

Let cool in pan(s) 5 minutes then transfer to cooling rack.

Note: To make Gluten Free, substitute flour with a quality GF flour, such as cup4cup, and reduce amount to 1 and 3/4 cup. Also add an additional egg (total of 5 eggs) and a tsp xantham gum.