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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.

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Posted by on August 15, 2012 in Quick Breads

 

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Leftovers? …Turkey Pot Pie!

I know there will be plenty of leftover turkey by Friday of this week, so I’m going to turn it into another meal. One of my family’s favorites is home-made chicken pot pie – just meat, no vegetables. We used to buy it at Hungry Hollow Country Store in West Paris, Maine. They make the best chicken pie we’ve ever had!  When we started eating gluten-free food, I had to come up with a wheat-free recipe that comes close to the Hungry Hollow pies. Oooh, experimenting is so much fun and I love to experiment!!

So, I think I’ve gotten pretty close with this recipe and it’s so easy. This week, of course, I will substitute turkey and because I haven’t perfected a gluten-free flaky pie crust yet, I will use Pamela’s Baking and Pancake Mix (Gluten-free/Wheat-free) to make a variation of pot pie. The crust on this pot pie is more like a biscuit or dumpling. Yum! If you’d like to add your favorite vegetables, make sure they are cooked and drained well, so the gravy doesn’t get watered down. Also, be sure to use a bigger baking dish, or the gravy might spill over into your oven.

I hope everyone has a wonderful Thanksgiving day with family and friends. My husband and I are visiting our son in college in North Carolina. We are planning on cooking our turkey dinner in the dorm kitchen! It will be a fun adventure and we are all very excited! I’m bringing all my recipes with me – my son is already “drooling” at the thought of many home-cooked meals!

Turkey Pot Pie

2½ cups cooked, boneless turkey, cut into bite size pieces

1½ cups turkey or chicken broth

2 tablespoons corn starch

2 tablespoons cold water

Dough/biscuit:

1 cup Pamela’s Baking & Pancake Mix

¾ cup milk

2 tablespoons butter, melted

pinch of garlic powder, onion powder and whole celery seed

Preheat oven to 375 degrees. Grease a large 9 inch pie plate. Place turkey pieces in pie plate, evenly spaced. Pour broth into a small sauce pan and bring to a boil. In a small dish, combine cornstarch with cold water, stir until dissolved completely. Pour cornstarch slurry into hot broth, stir and bring back to a boil. This mixture will thicken as it cooks. Continue to stir. Once it becomes thick, pour over turkey pieces in pie plate. In a separate bowl, combine dough ingredients and mix well. Spoon soft dough on top of turkey mixture and spread evenly. Bake for 45 minutes, until golden brown. Makes 3-4 servings.

 
5 Comments

Posted by on November 20, 2011 in Main Meals

 

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