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Tuesday, January 30, 2018

Tuesdays with TLC

It's time for the second installment of (drumroll, please):


Rather than share a few Celiac facts with y'all, this week I wanted to share a favourite recipe. I have been making these biscuits for about two years now. They couldn't be easier (Well, "popping" open a can of biscuits is easier, but they don't currently make a gluten-free variety.) and are always met with rave reviews from my family. This recipe was originally from a (coincidentally!) mother-daughter blog called Hello Gluten Free. Unfortunately, they've retired from blogging but luckily have left their site up. I've made a few very minor adjustments from their recipe to simply suit my baking style a bit more.

Yummy (and flakey!) GF Biscuits

Yields: About a dozen, give or take!


2 cups GF flour (I prefer Cup4Cup)
1 T. baking powder
1 tsp. salt
1 T. sugar
1/3 cup butter
1 cup milk (I typically use Lactaid 2%)


1. Preheat oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in the butter (Make sure it's cold!) until the mixture resembles coarse meal. (My arms generally get tired at this point.) Gradually stir in the milk. The dough will be fairly wet and sticky. Don't be alarmed!

3. Turn the dough onto a (GF!) floured surface. Sprinkle additional (GF!) flour on top, to make it easier to handle. Knead the dough. I probably do it about 15ish times. (This creates those flakey layers!) You may need to add more flour throughout the kneading process.

4. Roll out dough to about 1/2 inch thick. (I'm not super precise.) Cut biscuits out with a larger cutter and place on baking sheet (I always use parchment paper on my baking sheets).

5. Bake for 10-13 minutes. (My oven runs hot. Make sure you're keeping a close eye on them.) until the tops and bottoms are a light golden brown.

6. Brush the tops with melted butter. Bon appetite!

I hope y'all will try this recipe. Gluten-free food is DELICIOUS. Pinky promise. And saves my sweet Little Leighton's life. Truly.

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