Biscuits Made with Gluten-Free Flour – Using J.P.’s Big Daddy Biscuits – A Recipe at Allrecipes.com – Delicious – Two Substitutions and a Change of Temperature Produced gluten-free Biscuits – Experiment – You’ll Be an Expert at Baking Gluten-free Biscuits Sooner than You Think –

Biscuits Gluten Free

Before discovering my sensitivity to wheat my way of making biscuits was to crack open a cylinder of biscuits from the refrigerated section of the grocery store, distribute them on a baking sheet, pop them in the oven, and pull them out perfectly browned. This method no longer works for me. I am learning to do things I never did before. I started my biscuit recipe conversion efforts not having experience baking homemade biscuits. I chose J.P.’s Big Daddy Biscuits from Allrecipes.com. This was a good choice.

If you decide to make these biscuits gluten-free, and you are experienced, you probably will have no problem achieving great biscuits by making a few changes to the original recipe. If you are not allergic to wheat, you need not change the recipe at all.

For gluten-free biscuits, I exchanged wheat flour for Jules Gluten-Free All-purpose flour (most gluten-free all-purpose flour will work). I substituted shortening for butter (I don’t use shortening for anything). I lowered the temperature from 425 degrees Fahrenheit to 400, and I made medium-sized biscuits rather than large.

Hints: If the dough is too wet, it will require too much kneading. The extra handling will cause the biscuits to be tough. After preparing two batches, I had learned how wet to make the dough to achieve the desired result.

No need to despair. No biscuit in any batch was ruined. They were all edible. My husband liked all of them. Delicious biscuits are doable, if you are willing to work at it.

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About Carol Ann Hoel

The new me - Carol Ann. More suitably said, the old me in new circumstances of life. Again. My history has developed in parts and chapters. In person, I am Wife, Mom, Grandma, Author, and Writer, in that order, more or less. Life is good because God is good.
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8 Responses to Biscuits Made with Gluten-Free Flour – Using J.P.’s Big Daddy Biscuits – A Recipe at Allrecipes.com – Delicious – Two Substitutions and a Change of Temperature Produced gluten-free Biscuits – Experiment – You’ll Be an Expert at Baking Gluten-free Biscuits Sooner than You Think –

  1. Jamie Dedes says:

    What made you decide to lower the temperature? Moisture? So often gluten-free is dry and unpalatable. I don’t even try things anymore. This looks good though and they look fluffy and light.

    Like

    • They are delicious and I like them better than biscuits made with wheat. I lowered the temperature because the batch I baked at 425 degrees browned in the time expected for them to get done, but they were doughy in the center. When I lowered the temperature to 400, they had time to bake all the way through without the outside getting too brown. They are moist inside but not doughy.

      I have made gluten-free pancakes, egg noodles, ravioli, crepes, and dumplings. They are all good tasting and we enjoy them a lot. The texture and taste is not exactly the same as wheat, but it is a better taste and a good texture.

      I have tried commercially made gluten-free stuff, and I agree that most of it is dry and tasteless. Homemade gluten-free foods are good. I made gluten-free apple crisp and zucchini bread, too. Both were very good. In most cases the only thing I changed was the flour, from wheat to gluten-free all-purpose.

      Thanks for stopping by, Jamie. Blessings to you…

      Liked by 1 person

  2. elizabeth says:

    They look good enough to eat Carol Ann. You are a quick learner! 🙂

    Like

  3. jannatwrites says:

    Those look great! (Smother them in country gravy and that’s even better 🙂 )

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    • Yummy. I’m going to do that someday. I assume you are referring to cream gravy made from sausage or bacon drippings. Although, biscuits in brown gravy would be good, also. Blessings to you, Janna…

      Like

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