Gluten-Free Light and Fluffy Biscuits
27 comments
A biscuit must be buttery, but gluten-free flours just don't absorb fat all that well, and many early attempts were very greasy.
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
WHY THIS RECIPE WORKS
While gluten development is less important in tender biscuits than in chewy bread, our gluten-free flour blend still fell short. As we did with other breads, we strengthened the protein network with powdered psyllium husk and added an egg t...
