"Angel biscuits are gift sent from the heavens to help me have a party in my mouth." -Kimmi
I dedicate this recipe to my Aunt Cheryl. She's the kind of baker that only serves up perfection and refuses to take compliments as if she's not awesome or something. We grew up on these fluffy wonders of joy at every holiday event. I can't wait to serve her some of my gluten free ones! I know she'd approve whole heartedly! When my Aunt Cheryl wasn't making them, my mom would fill in. She would always watch us devour these little puffs of heaven with a smile. Now, I'm the one that does most of the baking at holiday meals. My whole wheat angel biscuits were never well received so I'm PUMPED to bring these gluten free beauties to the table this year! My husband says they're the best angel biscuits he's ever eaten! And he's eaten quite a few because that boy loves a biscuit!
Remember to incorporate our Tips for excellent tasty clouds of gluten free wonder!
Yields about 24 biscuits
5 cups of Kimmi's Gluten Free Flour
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons ground psyllium husks
1 teaspoon unrefined sea salt
4 teaspoons yeast
1/4 cup warm, filtered water
2 1/2 teaspoons coconut or unrefined sugar
8 ounces butter, melted & somewhat cooled
3 cups buttermilk, preferably raw
- Mix warm water, yeast and sugar in a bowl and set aside to proof.
- Put all dry ingredients in a bowl, add wet and add yeast mixture.
- Make biscuits with wet hands and put on a cookie sheet or baking stone. Ensure they don't touch, unlike my picture. (Lesson learned)
- Cover with a light tea towel and let rest for about 30 minutes.
- Preheat oven to 450 and bake 12-15 minutes. Martha Stewart says wheat flour angel biscuits shouldn't brown but I like mine to have a little crust on the outside. If you want super soft biscuits all the way through, bake 10-12 minutes.
- You can serve these warm with yep, you guessed it...LOTS OF BUTTER!! These also toast really well and make great sliders or baby sammiches.
You can also freeze the dough after step #3. Make sure you freeze them individually and not touching. They'll work out way better when you get to the baking step. Just thaw out the biscuits on a cookie sheet. When they get close to room temperature, start step #4. Easy peasy and good with cheesy!