Red Dirt Ramblings®

Firmly rooted in the Oklahoma soil

Gluten free Biscuits and my wildflower honey

Gluten-free biscuits and wildflower honey, please!

Sunday morning, I didn’t really feel like making gluten-free biscuits, but I decided to anyway because, last week, I harvested fifteen beautiful jars of honey from my three hives. This is my third year of beekeeping. Because we purposely grow clover and lots of other wildflowers, we have wildflower honey. Wildflower honey is one of many reasons gardens matter.

Little Cedar Honey made by my honey bees from the wildflowers Bill and I grow.

I wasn’t up to anything too difficult before my second cup of coffee, so I pulled down one of my favorite cookbooks by Marion Cunningham, The Breakfast Book.

The Breakfast Book, by Marion Cunningham.
The Breakfast Book, by Marion Cunningham, is probably my favorite cookbook. It is definitely tattered and torn.

I’ve written about her fabulous cookbook before, and I shared another favorite recipe on this blog for her nutmeg muffins. This time, I used her recipe for cream biscuits, one she attributed to James Beard’s cooking classes. Cream biscuits are much easier than making traditional biscuits where you must first cut in the shortening.

Gluten-free cream biscuits

2 cups of gluten-free flour mix. I like Cup 4 Cup all-purpose gf flour, but King Arthur’s gf flour is also really good. If you can only find Bob’s Red Mill 1 to 1 gf baking flour, it’s fine too. Whichever variety you choose, make sure its ingredients have xanthan gum or you will need to add 1/4 teaspoon. Xanthan gum tries to replicate gluten’s stretchiness in gluten-free baked goods.

  • 1 tsp salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 to 1.5 cups heavy cream (this replaces buttermilk and fat in traditional biscuits.)
  • 1/3 cup butter melted.

Preheat oven to 425°F. Lightly grease your jelly roll pan or baking sheet.

Combine flour, salt, baking powder, and sugar in a mixing bowl. Stir the dry ingredients together to blend and lighten them. Slowly add your cream to the mixture stirring constantly. I always need 1.5 cups of cream. Gather the dough together knead it gently. If it seems shaggy and dry, add more cream, but you don’t want a super wet dough.

Place the dough on a piece of parchment paper or lightly floured surface and knead it until it feels satiny to the touch. Press or roll it into a square and then cut 12 biscuits out of the dough with a biscuit cutter or small glass. Dip the biscuit tops into melted butter. (If you want to leave this last step out, it’s fine too.) Place biscuits two inches apart on the baking sheet or jelly roll pan. Bake for 15 minutes or until the biscuits are brown.

Serve gluten-free biscuits hot with real butter and wildflower honey. If you have Tupelo honey, even better.

Gluten free Biscuits and my wildflower honey
Gluten-free biscuits from the Breakfast Book by Marion Cunningham and my wildflower honey.

Carol Michel and I dropped a new podcast episode this morning with wisdom from skateboarder, Tony Hawk. What do skateboarding and gardening have in common? You’ll just have to listen to find out.

Have a happy Wednesday and stay healthy!

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Comments

  1. Pam's English Garden

    Congratulations on your beekeeping achievements, Dee. And thank you for the gf recipe. I’m not finding that being gf is such a challenge any more. I find that too much sugar is more of a problem for me, so the biscuit recipe is perfect. P. x

  2. Cheryl C Ellenburg

    i’D LOVE TO TASTE THE HONEY YOU HAVE.
    ALSO, WHAT DO YOU PUT ON YOUR SALVIAS? i’VE GROWN BOTH AND HAVE NEVER HAD THE HEIGHT YOU HAVE.

  3. Becky

    Congrats on the honey harvest! I actually made baklava today for the first time and used wildflower honey. Love and look fwd to your weekly podcast with Carol.

  4. Vickie

    Congratulations on your honey, Dee!! That’s so exciting! I’m definitely going to try cream biscuits – I’ve made oil biscuits for years, convinced they are better for us, and this technique is very similar. Yum!