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Southern Biscuits




Source of Recipe


Marcie Dingerson


Recipe Introduction


Recipe from Alton Brown-Adapted to be gfcfsf by Marcie Dingerson


List of Ingredients




2 cups Mock Better Butter Flour Mix (filed under Flour Mixes)
4 tsp gf baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbls cf margerine (I used Earth's Balance Soy Free)
2 Tbls shortening (I used spectrum)
1 cup Mock Buttermilk chilled (recipe filed under MYO and Dairy Subs)

Recipe



Preheat oven to 450 degrees.

In a large bowl, combine flour, baking powder, baking soda and salt.

Using your fingers, rub in margerine and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)

Make a well in the center and pour in the chilled mock buttermilk.

Stir just until dough comes together. (The dough will be very sticky.)

I then grabbed a handful and rolled into a ball and put it into my biscuit pan. (I have not tried to roll it out like Alton says to do and to cut out with a 2 inch cutter. I will be trying it and updating this when I can.)

Bake until biscuits are light golden on top 15-20 minutes.