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.