Tag Archives: biscuit

Pictures: Pamela’s Biscuits

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Crepes the other day, biscuits today. I’ve said it before, I’ll say it again: I love a good breakfast! I’ve never liked to make huge lunches, and dinner is good, but I really love breakfast foods. Like I said, I made some more biscuits today for the family and myself, so I can finally post some pics. I think my next big breakfast will be biscuits from scratch, but that might be in a week or so, because I’m almost out of rice flour and just went to the grocery store. Also, I was in a bit of a hurry this morning, getting ready for church (Happy Easter,btw!) so I cheated by melting the butter, instead of tediously cutting it into the flour. Guess what? It worled SPLENDIDLY, and they tasted the exact same and had the same texture and everything. I will definitely be doing that from now on. Who says short cuts never work? This one sure does!

Find my recipe for Pamela’s Biscuits here. They will not disappoint!

 

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MORE biscuits…Using GF Bisquick

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By now I’m sure you have guessed: I love nothing more than a delicious biscuit breakfast! This is my third biscuit recipe, and most likely my last. It has been great comparing three amazing recipes, but hard, too, because they are all so wonderful!

This latest recipe is made using GF Bisquick and it makes about 10/11 biscuits, but it is about double Pamela’s recipe, so it is actually about the same as that first recipe. In terms of taste and satisfaction…well it’s been a tough choice. Pamela’s, cornstarch/flour, Biscuick. I will still say that I have loved my made-from-scratch biscuits, because, well, they’re made from scratch. I love making something that is all me. It’s so much more satisfactory.

If I’m making a quick morning meal, I would probably use half this recipe, using 1 egg. Also, I left out the garlic powder in this recipe. This was a great treat to have when I was rushed one morning and was out of cereal. I had bought the Bisquick hoping I might try these biscuits, but unsure about them because of some of the reviews I’d read. However, I thought they were perfectly fine.

I would have to say (though they were delicious) this wasn’t my favorite biscuit recipe. It does not make as many as I would like and is very expensive for such a small box. They were also just the tiniest bit too sweet for my taste. I think if I ever purchase GF Bisquick, I will stick to making pancakes (but even for that, I have better mixes.) So while it is a great, easy-to-work-with and tasty product, I have to say I prefer others. But overall, the finished procuct was great!

It is a very close call between Pamela’s and Scratch biscuits. I honestly don’t think I could give a true response to which a preferred…they are both very different. Pamela’s are light, buttery, soft (with a slight outer crunch) and have just the tiniest hint of sweetness that appeals even to me and adds to the overall flavor. They are superb. The made-from scratch biscuits have a more corny, almost starchy (but delicious) flavor. They are not bland at all and have a great texture. In terms of taste and texture, I would say Pamela’s is just a tiny bit better. Unfortunately, the recipe does not make as many biscuits as the Scratch ones (I will probably double the recipe next time), which make more than twice as many. I just want to emphasize: although I have chosen Pamela’s, it was a close call, and I will definitely be making the Scratch ones again as well (soon, I hope).

For the Bisquick recipe, click HERE.

   

Biscuits from Scratch

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I love my first Pamela’s biscuit recipe, but I’ve also really been wanting to make some from scratch. Not with some premade mix (even though Pamela’s biscuits were delicious!), but making it all. Then I discovered a simple-looking recipe on a website called domestifluff.com. For a while, I’ve had all the ingredients I needed except cornstarch, and I finally bought some! It wasn’t until I had gotten halfway through the recipe that I was also out of buttermilk (as well as the ingredients to make a buttermilk substitute). In the end, I just used 1 cup skim milk, hoping there wouldn’t be much of a difference.

I made the drop biscuit, because let’s face it: I’m too lazy to find a cookie cutter and do all that extra stuff that does nothing except give the biscuit a slightly different appearance. When they finished cooking, I was so excited to try one that a ate a piece before letting them cool, burning my mouth. But, it was worth it, because the milk didn’t seem to make the biscuits non-delicious. At first I thought they may be a little starchy, but after a second thought and just a dab of butter, the thought completely left my head.

Although there are quite a few ingredients, they are easy to find and work with, and the biscuits only take 15 minutes to cook. Overall, it’s a pretty easy recipe. And a yummy one. Find this delicious recipe HERE.

These were a great success, and everyone really liked them (although we’re not sure they’re better than Pamela’s). I pretty much made the recipe exactly as written on the website I found it on. The only major change is that I used tin foil instead of parchment paper, but I don’t really think that counts. Some people complain that rice flour doesn’t brown well, and while this is true in many cases, these biscuits browned on top wonderfully.

Pamela’s Biscuits

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I am a salty person, as opposed to a sweet one. Before gluten free, biscuits were one of my favorite treats, and when I began looking for a great first recipe to try, I knew I wanted to taste the rich bread again. So I searched the internet, trying to find a simple, easy recipe I could replicate. Then I discovered Pamela’s. It was popular and stocked in my grocery store – Martin’s. I picked up a package, hoping that it would be the answer.

I was in no way disappointed. The recipe calls for shortening, but I replaced it with butter, an easier, healthier option. Pamela’s drop biscuit recipe makes about 6 biscuits and uses only three easy ingredients. They are Pamela’s pancake and baking mix, milk, and butter.

I could hardly wait to make them once I had the mix. I didn’t even tell anyone about my sudden interest in cooking. I simply did it. So, after about 20 minutes (cutting the butter into the mix definitely takes more time than shortening, but I think it’s worth it), I had my first complete and edible gluten free food that I had baked myself. And they were delicious. I saved some for my family, who all couldn’t believe I had made them. I was so elated.

I have made these once more since, and sprinkled shredded cheese on top of some, which was quite tasty. I would recomend it! So, the official list of ingredients and preparations…

Ingredients:

  • 1 cup Pamela’s Pancake and Baking Mix
  • 1/2 stick butter
  • 1/3 cup 1 tbsp milk

Instructions:

  • Preheat oven 375 degrees
  • Cut in butter (w/ mix) w/ a fork/knife until mixture resembles coarse crumbs (I melt the butter and add; if you do this, the mix may be a tad bit more liquidy, so just stir a little longer))
  • Pour in milk while stirring w/ fork (do NOT let mixture sit)
  • Drop spoonfuls of dough onto a greased cookie sheet (I sprinkle cheese on top of one or two)
  • Bake 12 minutes, or until brown on top

This is definitely something I will make a lot! ( I will post a picture next time I make them)