Tag Archive: Easy Gluten Free Biscuits


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I love the Fresh Market Little Big Meals!

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Today I got chicken, brown rice, chipotle bourbon sauce, salad, chocolate chip cookies and tea.  It really is enough to feed four and then some.

24 oz. cut up chicken (I cut it down even more into bite size pieces)

2 c. brown rice

4 1/4 c. water or broth

1 packet Hak’s One Pot Cooking Sauce – Chipotle Bourbon

1/2 package frozen seasoning vegetables (onions, peppers, celery, parsley)

1 can garbanzo beans, drained

2 Tbsp. olive oil

2 Tbsp. butter

1 tsp. garlic salt

Bring water or broth to a boil.  Add butter, garlic salt, and rice.  Lower heat and simmer gently 45 minutes.  Remove from heat and let sit 10 minutes before serving.

Meanwhile (about 25 minutes before the rice will be done) brown chicken and seasoning vegetables in olive oil, just until no pink is showing.  Don’t overcook it or it could become rubbery.  It took about 7 or 8 minutes.  Add in garbanzo beans and sauce. Simmer until rice is done.  I added in the beans because this sauce reminded me of baked beans sauce with a kick.  Because of the veggies, it was a little liquidy for me, so next time I will add a corn starch slurry.

This was a hit!  I can’t wait to try pork and some of the other sauces.

When I make the green thai curry, I will add in stir fry veggies instead of seasoning vegetables and garbanzo beans.  They were giving out samples of the Korean barbecue, which was good, but not terribly exciting.  Caribbean Jerk sounds good too.  Black beans with the rice would work.

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Molly the Baker’s Biscuits

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Molly completed her externship at The Williamsburg Lodge and was home for a short visit before going back for her second year at The Culinary Institute of America in Hyde Park, New York.  While home, she made us some delicious biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees.

Cut butter into small pieces and place in freezer for 15 or 20 minutes.

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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Cut in butter using your fingertips until mixture resembles coarse meal.

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Combine buttermilk and cream in a separate bowl.

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Make a well in the dry ingredients and pour in buttermilk mixture; stir to combine using your hands.

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Turn out dough onto a lightly floured work surface, and roll into an 8 inch square (about 3/4 inch high).

Using a lightly floured pizza cutter, cut into squares.

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Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

Pastrami and Swiss Egg Cups

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1 package Grand’s biscuits

8 eggs (next time I would use small eggs)

4 oz. pastrami

2 slices swiss

Press biscuits into large muffin pans sprayed with cooking spray.

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Chop and separate pastrami into cups.

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Break eggs on top.

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Bake at 350 for 20 minutes.  Top with cheese and cook 5 to 10 more minutes.

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Mine overflowed!  The pastrami was a little strong tasting too.  Next time I’ll use bacon, ham or sausage.

The Best Biscuits (Gluten Free) Adapted from yourhomebased.com Recipe!

Ok, these are so good. Honestly, I’m going to make them all the time!!

1 C. Pamela’s Bread Mix Flour (any gluten free flour mix should do. This one is heavy)
1 tsp. baking powder
1/3 tsp. salt
1/8 tsp. soda
2 Tbsp. butter
4 oz. sour cream
2 Tbsp. water

Combine dry ingredients in food processor.

Pulse in butter until mixture is crumbly.

Blend in sour cream and water and stop when dough becomes firm ball of dough.

Break off into equal size portions and roll each portion and press in your palm much like making burger patties.

Bake 400 F. for 15 minutes.

If your toaster oven is like ours (yes we are still oven less), you should turn the pan halfway through to cook them evenly.

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