Secret Ingredient Biscuits, from Cook’s Country
1 cup King Arthur All Purpose Flour (no Xanthan)
1 cup King Arthur Multi-Purpose Baking Flour (w/Xanthan)
1 tbsp Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Almond/Coconut or Goat Milk (never non-fat)
3/4 cup Mayonnaise (never fat free)
Preheat oven to 450F and line a baking sheet with parchment paper. I use my little Toaster Oven and it works just fine. In a large bowl, whisk together Flour, Sugar, Baking Powder, Baking Soda and Salt. In a small bowl, whisk together Milk and Mayonnaise until smooth. Pour into dry ingredients and stir until no streaks of flour remain. I do have my lazy days when I’ll mix all the dry ingredients in the bowl and then add the Milk and Mayonnaise directly into the same bowl. And if it’s a super lazy day I just mix the entire thing right in the storage container so I can just pop the lid on the leftovers and put them away.
I use a spatula to mix everything up. Dough will be sticky but not thick. If the dough is too thin, or appears runny, add another Tablespoon of flour and mix again.
I use an ice cream scoop or soup spoon and scoop balls of dough onto the prepared baking sheet. This recipe will make about 12 biscuits total. Bake for 12-15 minutes, until biscuits are golden. Enjoy while still warm from the oven.
NOTE: I only bake what will be eaten that day…store the remaining dough in the fridge and use whenever needed. As with most GF biscuits, these are amazing when warm from the oven…not so much once cooled. I have split them open and popped them into the Toaster Oven to reheat and that works really well too.
MILK: Yes, you can use regular, full fat, milk.
This recipe is a staple that travels with me wherever I go. It’s super simple and I can always find the ingredients. Although I will admit the King Arthur flours can be a bit scarce. That’s why it’s not unusual for me to pack a 50/50 blend in my suitcase. I’ve played with this recipe many ways over the years. Even made them once with my own Avocado Mayo, and yes they did come out with a slight green tinge! For me it’s either Goat or Sheep Cheese but try adding some shredded hard cheese and perhaps a shake or two of Garlic and/or Onion Powder. I’ve even tried adding some Pesto to go with an Italian Dinner. Just stick to the original recipe and go a bit creative.
And did I mention this recipe also makes great Donuts! I was craving Donuts so bad one day and I had some leftover dough in the fridge. So I heated up a few inches of my favorite Coconut Oil and Olive Oil in a small pot. Then I used a small Cookie Scoop to scoop up little Donut Holes and place them into the hot oil. While they were frying I mixed up some Sugar & Cinnamon in a bowl and kept it handy. Once the Donut Holes were browned to my liking I pulled them out and plopped them onto some paper towels. Did you know coffee filters work really well for this too! Anyway, I tossed them around a bit on the paper towels and then quickly rolled them into the Sugar/Cinnamon mixture while they were still hot. A good cup of hot Coffee and homemade Donut Holes for my snack and I was in heaven!