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Once you have a recipe for gluten free biscuits that you like then the fun begins. In my posts for Cheese Biscuits and Buttermilk Biscuits I share my tips to help you get the process figured out so you can make the recipe quickly. This is the key to gaining confidence baking, knowing your recipe will turn out every time. Then you can enjoy fresh biscuits as often as you like and you will start to get creative with some variations.

All biscuits are best the day they are made, ideally hot-from-the-oven. They should be thick, firm and browned on top but soft and flaky on the inside. Place them close together on the baking pan so they touch as they cook. This helps them rise and keeps the sides nice and soft.

Pesto Cheddar Biscuits

Pesto Cheddar Biscuits
Pesto Cheddar Biscuits -photo credit Jim Little

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For this savoury Pesto-Cheddar Biscuit variation add 1 cup of crumbled sharp cheddar cheese and ½ cup pesto sauce to the basic buttermilk biscuit recipe.

In this picture I made these biscuits portioning them with different sized scoops and cutting some in wedges. For me the quickest, easiest method is to pat the sticky dough into a large circle then cut it like a pizza. I use a long, straight spreader to do this and it makes a casual everyday look that is fine for me.

To make a smaller biscuit I used two sizes of metal portion scoops. For the smallest biscuit a 1½-tablespoon scoop, and then a 3-tablespoon size scoop for the bigger one. For dainty little biscuits I would flatten them by hand before baking. Then they would be perfect for a dollop of something on top and make a nice little appetizer.

Biscuit Pepperoni Pizza

Biscuit Pizza with Pepperoni
Biscuit Pizza -photo credit Jim Little

In this pizza variation I added 1 teaspoon of dried oregano to the biscuit dough to bring out the pizza taste. I shaped it into a large round and cut it into wedges like a pizza. To recreate the look of a pizza I intentionally patted the dough thinner than usual.

I also wanted the pieces to be cooked in the middle and come apart easily. To do this I cut the biscuit like a pizza and baked it for five minutes before adding the topping. Then I slathered pizza sauce over the wedges, added pepperoni and generously sprinkled on the mozzarella cheese. I wondered if half cheddar and half mozzarella might give a nicer finished look but I didn’t try it.

Confidence with Gluten Free Baking

There’s nothing like practise to improve your confidence so just get in the kitchen and bake. It really doesn’t take long before you are happy with the results and start to improve those recipes to your taste. So make biscuits once a week for a month and you’ll have it all figured out. Are you up for the challenge?

My mom loves her biscuits with an-inch-of-jam, I like mine plain with a bowl of soup or chili. In the comments below I’d love to hear how you like yours or if you made your own variation.

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