A few months ago I went to Whole Foods to buy a gluten-free pie crust for my Derby Pie. On a whim, I also purchased a biscuit mix for $5 that made around 4-6 biscuits. These were terrible. They fell apart instantly and tasted horrible.
I set out to find a decent yet low maintenance gluten-free biscuit recipe. I adapted the recipe below using King Arthur Gluten Free Mix instead of Bloomfield Farms. However, I know Bloomfield Farms would work wonderful as well.
Sometimes living in Nashville you don’t want to miss out on the biscuit craze.
Bloomfield Farms Southern Biscuits
2 Cups Bloomfield Farms all-purpose flour
4 teaspoons baking powder
1 teaspoon sea salt
2 Tablespoons vegetable shortening
4 Tablespoons whole unsalted butter
1/2 cup whole milk
3/4 cup buttermilk
Preheat Oven at 450 degrees
Combine flour, baking powder, and salt in large mixing bowl.
Using pastry blender combine shorting and butter into flour until it resembles bread crumbs.
Add milk and butter milk and use spatula to gentle fold.
Add 1 Tablespoon of additional flour. Use 1/3 measuring cup to drop biscuits on ungreased cookie sheet.
Bake at 450 for 15 minutes or until golden brown.