Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photo: Gluten Free Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Tuesday 20 January 2015

Gluten Free Biscuit Recipe Biography

Source(google.com.pk)

Ingredients:

Instructions:

Mix together gluten free flour mix, sugar, baking powder and salt.
Add in butter and mix together until crumbly and pea sized.
Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
Cover counter with additional gluten free flour to make rolling easier.
Roll out dough to ½ inch thick.
Fold dough into thirds lengthwise.
Fold dough into thirds crosswise.
Roll out to ½ inch thick and repeat process two additional times.
Cut out biscuits and placed on a greased cookie sheet.
Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
Bake in 400 degree oven for 15-20 minutes or until golden brown.
Brush with melted butter after baked for extra goodness if desired.

Second Recipe To Make Gluten Free Biscuits:
Ingredients:

Directions:

1) Preheat the oven to 400°F, with a rack in the center.
2) Work the cold butter into the baking mix, leaving some butter in small, visible pieces.
3) Whisk the eggs and milk together.
4) Stir the wet ingredients into the dry mixture.
5) Lightly dust your work surface with baking mix, and turn the dough out onto it.
6) Fold the dough over on itself four times, then gently flatten it to about 3/4" thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2" round cutter dipped in baking mix.
7) Stack the scraps together, gently pat down to 3/4" thick, and cut additional biscuits.
8) Set the biscuits 2" apart on an ungreased or parchment-lined pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.
9) Bake the biscuits for 14 to 18 minutes, until they're golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they're best enjoyed slightly warm.
Yield: 8 medium (2 1/2") biscuits.