This month’s Gluten Free Ratio rally is being hosted by Gretchen of Kumquat. Biscuits are such a big part of my food heritage. I grew up in a pretty Southern style part of Florida. Breakfast at home or the nearby truckstop restaurant, or place in town often consisted of biscuits and gravy. Grits were also important. Yet, this is not about grits. It is about biscuits. A good crumbled breakfast sausage is also delicious in the gravy and it makes for a more substantial meal. Yet, plain gravy with biscuits is such a classic. It’s certainly and economical dish. Only three ingredients are needed. Butter, flour and milk.
This has been a struggle, but here they are. I haven’t been able to get the perfect biscuit as I’d hoped. I was wanting those biscuits like I had when growing up. Ones like you see in holiday commercials. High sides, golden brown top, pretty darn cylindrical. Yet, I just couldn’t get them to be that tall. Not even when I doubled up the dough like I thought would work. After much experimenting I had to settle with what I present to you today. If I’d had more time I would have kept trying and trying. Indeed I think I will keep trying.
I learned that the ratio simply didn’t work for my flour blend or the liquid I was using. I had to increase the liquid in the ratio in order to get enough loft in the dough. I also discovered that the humidity of the day can really change the way a dough plays out. The time before this last trial yielded very close results, but the day wasn’t as hot or humid. The dough didn’t stick to the board like it did today. Even after a good chill in the fridge I had to use cling wrap and more flour to prevent stockage.
Perhaps if I’d chilled the biscuits again after forming them they might not have spread so much this time. In previous batches I was getting 8 or 9 biscuits, but today I tried getting half to see if more dough would give me the height and shape I was looking for. Unfortunately it did not.
Even though these biscuits did not live up to the appearance I was looking for they do live up to the flavor. These also have a delicious crust on the outside. I’m quite delighted in this aspect of them. They are also splendid when served with some peppery white gravy.
Biscuits & Gravy
Ratio- 3:1:2.5 (flour, butter, kefir)
277g whole milk kefir
4 tsp baking powder
Weight out your flour and whisk or sift it with the baking powder. Cut the butter into cubes and keep it nice and cold. Using your hands mix the butter into the flour until it is in small pea sizes throughout the flour. Pour in the kefir and stir it all together with a spoon.
Preheat the oven to 350F.
Wrap the dough in cling wrap and chill it in the fridge for an hour. Remove the dough from the fridge and either pat it or roll it, on cling wrap or wax paper, to about half an inch thick. Using a glass cut the biscuits out of the dough. You could also choose to form the biscuits into disks by hand. If the biscuits become too warm, or become sticky put them back into the fridge before baking.
Bake the biscuits on a silpat lined, or lightly greased, baking sheet for 30-40 minutes until they reach a golden brown color.
*Mix together 75g millet flour, 75g quinoa flour, 100g brown rice flour, 100g cornstarch and 50g tapioca starch/flour…you’ll have extra flour leftover which is useful for dusting your work surface and can be saved for future baking projects including my amazing pie crust
While I haven’t a true recipe for the gravy for you, it is basically equal parts of fat and flour made into a roux (cooked together). Some milk (dairy or non-dairy) is added in small amounts until a thickness desired is reached. I found that about 2 tablespoons of butter and 2 tablespoons of flour with about a cup of milk or so made enough to produce gravy for four servings or eight biscuits. Season the gravy with salt and pepper to taste. Some thyme, sage or rosemary is also quite nice, however not necessary if you have a well flavored sausage to add in.