Tuesday, May 19, 2015

Soda Biscuits - Gluten free, egg free

Soda Biscuits


*gluten-free *soy-free *oat-free *egg-free

  • I also recommend using real, salted, butter and full fat sour cream


  • 1/3 cup butter
  • 1/3 cup sour cream ( I will replace the sour cream with Orley whip or miracle whip for a dairy free version)
  • 1/2 T sugar
  • 1 1/2 cups  Almond Blend flour
  • 1 tsp xanthan gum
  • 1 T baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cream of tartar
  • 1/3 cup club soda or unflavored, unsweetened, sparkling water


Melt butter in a medium bowl in the microwave. Begin with 10 seconds, remove and stir. 
Butter should be just barely melted.
Whisk sour cream and sugar into melted butter until smooth.
Add flour, baking powder, baking soda, salt and cream of tartar and stir with a fork until 
mixture resembles coarse crumbs.
Add sparkling water and stir until mixture comes together. It should be fairly sticky.
Lightly flour counter top with about 2 tablespoons more flour mix and turn dough onto 
counter, turning to fully coat. Be careful not to mix the flour into the dough.
Flatten with your hands into a circle about 3/4″ thick.
Fold in half to form a half circle, then in half again to form a triangular shape, and pat to 3/4″ thickness again.
Repeat the last step. This folding is what creates the flaky, layered effect.
Cut into circles with biscuit cutter or large cup and arrange in a round cake pan so the 
biscuits are so close they are almost touching.
Preheat oven to 425° 220C.
When oven is preheated, bake biscuits for 7-10 minutes. Remove biscuits just as edges begin to turn a 
golden brown and be sure not to overcook or they won't turn out so flaky and soft. 
Pry biscuit in half horizontally with a fork to see if it's done.
I must add that I found some whipped cinnamon honey at my local market and it tastes divine on these biscuits.
These are best served warm. Store any leftovers (if you happen to have any!) in a sealed bag in the refrigerator. 
To reheat, wrap in foil and place in 300° 150C oven about 10 minutes, or microwave individual biscuits about 
25 seconds on 50% power. 
I've also made a double batch and wrapped half the cooled biscuits in foil to store in the freezer. 
They taste just about as good warmed up as they do fresh!

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