Category Archives: Quick Breads

Easy Buttermilk Biscuits…fluffy, tender and lightly sweet!

Wow, it’s been a while since I’ve posted anything. I’ve been swamped with homework for my online course, plus the humidity doesn’t make me feel like heating up the oven and standing in a hot kitchen. Compared to the rest of the country, Maine’s weather has been very nice this summer, so I really shouldn’t comment on the humidity. Truly, though, I could be a polar bear!!! If I didn’t have the cool waters of a pond or lake nearby, summer would be my least favorite season.

Yesterday was a fairly nice day, so I decided to use up some buttermilk I had in the refrigerator and make some biscuits. They came out very nice – light, fluffy, a little bit sweet and “oh so good” warm… They went great with a big salad and a fresh ear of corn for dinner. Today, I spread a little mango butter on one and had it with my eggs for breakfast.

They were very easy to make, too – which is always a good thing in my kitchen. If a recipe has too many ingredients or steps, I usually skip it. I open my regular cookbooks and see which recipe will convert to gluten-free the easiest. This one did just that!

P.S. Even though Pamela’s mix has baking powder in it, I added extra to give the biscuits some lift – I do think it helped.

I hope you enjoy these biscuits as much as we did!

Gluten-free Buttermilk Biscuits

2 cups + 2 tablespoons Pamela’s Gluten-free Baking and Pancake Mix
3 tablespoons sugar
1 tablespoon baking powder
5 tablespoons butter, room temperature
¾ cup buttermilk

Preheat oven to 400 degrees F. Grease a large baking sheet with butter. In a large bowl, combine Pamela’s mix, sugar and baking powder. Cut in butter and blend until mixture is crumbly. Add buttermilk and stir. The dough will be sticky. Using an ice cream scoop, scoop the dough and drop onto the baking sheet. Bake for 15 to 17 minutes until golden brown. Makes about 9 biscuits.


Posted by on August 15, 2012 in Quick Breads


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Gluten-free Zucchini Bread…a touch of summer in February!

This recipe for Gluten-free Zucchini Bread makes two loaves – enjoy one and freeze the other to use when unexpected guests pop in, or give one to a friend to brighten their day. I realize zucchini may not be as fresh this time of year as it is during the harvest time in the summer, but it will add a little green to your day. It’s also a great way to add extra vegetables to your child’s plate in a sweet way.  I like to leave the skin on the zucchini for extra fiber and color, but I do remove the seeds in the center before I shred it. A food processor will make the shredding process so easy.

USDA summer squash

Image via Wikipedia

Next summer, when your garden may be giving you more zucchini than you can eat, shred it then, measure it out for this recipe and freeze it in a ready-to-use package. When you defrost it, don’t drain the water – it will add moistness to the bread. If you want to try using the yellow variety of summer squash, that will work too.

This is our favorite way to eat zucchini – we aren’t fond of the texture or flavor all by itself. For us, it needs to be dressed up or disguised. The added bonus is having a gluten-free bread to eat as a snack or with tea for breakfast. Enjoy!

Gluten-free Zucchini Bread

3 eggs

1 cup packed brown sugar

1 cup canola oil

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

3¼ cups Pamela’s Gluten-free Baking & Pancake Mix

1½ cups zucchini, seeds removed, shredded (skin left on)

½ cup chopped walnuts

½ cup raisins

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour (using Pamela’s mix) two 9 x 5-inch loaf pans. Using an electric mixer on medium speed, beat eggs in a large mixing bowl. Gradually add in brown sugar and oil and beat well. Add cinnamon, cloves and Pamela’s mix to egg mixture and beat together to blend completely. Gently stir in shredded zucchini with a spatula. Add nuts, raisins and vanilla and stir until well mixed. Pour evenly into loaf pans. Bake for 60-65 minutes until toothpick inserted in center comes out clean. Makes 2 loaves.

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Posted by on February 1, 2012 in Quick Breads


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