This week has been rather hot, so I haven’t done much baking. But when one of my sisters said she would be coming out for a visit, I knew I had to bake something!
We had been trying to get together for about two months to try to get her older laptop working again. So when she said “I’m coming out this week”, I asked if she wanted to come out, spend the night and we could spend all day working on the laptop and ‘running around’. Well, she decided, yes, she would grab the jammies and a change and come out.
When she finally made it, it was after 10:00 PM, I thought that was a bit late to eat a large meal, so she went for a loaded salad of romaine, cukes, avocado, peppers, olives, asparagus, tomatoes, …… with a sprinkle of balsamic capers and sliced almonds.
Finally we made it to bed, we both were tired, so off to sleep..
I was in the kitchen trying to think about what to fix for breakfast. I usually make a fruit/veggie smoothie with protein powder and I’m fine until about 3:00 PM. But I figured I should cook her a breakfast since she came out to visit for a day. Then the light bulb popped, figuratively! I decided to make the muffin biscuits that I had started making over the past year…
Since Gluten-free biscuits are beaten instead of kneaded, I knew a deep muffin tin would keep them high instead of spreading.
I have used them like egg ‘muffins’ and simply as buttered and jammed biscuits. One day I had a burger patty and didn’t have a hamburger bun, so I split one and ate my burger!
If you like dry crispy biscuits, you may not like this biscuit, because it’s moist and soft.
The one requirement is a deeper muffin tin. See the pans at the end of this post, So the real secret to this biscuit is the deeper muffin tin. Not any old deeper muffin tin. I will show you the differences. I found the one I have at WalMart.
Muffin Cup Biscuits – Gluten Free
1 cup Pamela's Artisan Flour Blend
1/4 cup Pamela's Baking & Pancake Mix
2 tbsp dried milk powder (used Sanalac)
1 1/4 tsp baking powder
2 pkts Pure Via Stevia (or 4 tsp sugar)
1/4 tsp Ginger, Ground
1/4 tsp baking soda
1 tbsp Buttery Spread, chilled
2 tbsp butter - with olive oil, chilled
1/2 cup buttermilk
1/4 cup water (as needed)
2 tbsp liquid egg product (used because a whole egg is too much)
Combine Dry Ingredients and set aside.
Dice the Fats, keeping them chilled. Combine with Dry Ingredients, whisking with a wire whisk until Fats has been mixed and has small pea sized “pellets”.
Beat in egg and buttermilk with a wooden spoon, adding water as needed. The ‘batter’ should be soft and thick, but not dry.
Grease the muffin cups with shortening or palm oil. Divide dough into the 6 cups. Shape with a toothpick using swirls to even dough in the muffin pan. Do not smooth it or press it down!
Store leftovers, covered in a cool dry room on counter for 24 hours or refrigerated, wrapped for about a week.
To re-warm, microwave 15 seconds, or less on high. Be careful on the microwave as if over-cooked, they become gummy and hard
Nutrition (as prepared): 162 calories, 6.1g total fat, 2.2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 2.2g saturated fat, 5.7mg cholesterol, 340.8mg sodium, 218.1mg calcium, 207.9mg potassium, 1.9mcg folate, 27.8mg phosphorus, <1mg phytosterols, 0mcg lycopene, 1.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 0IU vitamin d, <1mg zinc, 23.5g carbohydrates, 1.2g fiber, 22.3g net carbohydrates, 2.4g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 3.2g protein.
The shortening must be cold. It should be whisked into the Dry Ingredients using a wire whisk by hand. The Dry Ingredients may be pulsed in a food processor to mix and grind finer, but the fats should not be added while the mix is in the food processor or you could get grainy biscuits due to the shortening melting before it goes in the oven!
Larger Muffin pan compared to regular sized pan, on the left.
Our Days food
Breakfast Omelet, bacon and biscuit
Romaine salad with berries and salmon with asparagus
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