Quick Drop Biscuit Recipe (w/ GF & DF options)

 

Here is a great easy recipe for biscuits that can be made both gluten-free and dairy-free.  These are one of the staples in our home.

As the weather starts to turn a bit cooler, my mind turns to baking again.

I used to bake so much.  Too much probably.  Ah well, there are worse things to spend one’s time on  .

Anyway, I’ve been pulling my grain mill out again and we are all enjoying the taste of fresh baked goods again.

But time is still tight and I am juggling a lot.   Being a wife, a mom, homeschooling, this blog, our special needs son, special diets, and still having physically rough days of adrenal fatigue.  On those days not much gets done.

So I need fast recipes that can nourish my family without a bunch of fuss.

This is one of those.

Adapted from one of Sue Greggs’s Breakfast recipes, these biscuits are a recipe that I turned to early in my whole grains lifestyle.  They are wholesome and simple.  You are going to love these.

 

Quick Drop Biscuits (w/ GF & DF options)

Makes approx. 20 biscuits

Ingredients

4 c whole grain flour
5 tsp baking powder (use 6 1/4 if using GF flour)
1 tsp baking soda (1 1/4 if using GF flour)
1 tsp salt (I recommend Real Salt.)
2 c buttermilk (To make your own buttermilk, put 1/8 cup lemon juice or apple cider vinegar in a measuring cup and add 1 7/8 cups milk to make 2 cups.  Use any milk or milk alternative.)
3 T oil (I like to use coconut oil, melted)

Method

1.  Add all dry ingredients to a bowl. Mix well.

2.  Combine milk mixture (or buttermilk) and oil.

3.  Add wets to dries and stir until just mixed and then beat another 10 strokes.

4.  Bake in a 425 degree preheated oven for 12 – 15 minutes until lightly browned.

Notes:

• I like to make these gluten-free with whatever mix of flours I have on hand.  I am not a perfectionist when it comes to flour usage in gluten-free baking.  I typically do, however, like to:

– use some sweet brown rice as it adds a bit of stickiness to baked goods
– use a blend of flours since they work much better than just one type of flour
– don’t use too much buckwheat or quinoa flour as they tend to have an after taste

We LOVE these biscuits with Homemade Nut or Seed Butter on them and a bit of sweetener.  My oldest is off sugar so I sprinkle a bit of xylitol or spread a bit of vegetable glycerine on them, or maybe fruit-only jam.  And like almost everything else that I make, I typically double triple the recipe (at least) and freeze the extras (if they last that long!).

Read more on Saving Time and Money by Baking in Bulk.  It is so nice to have some of these to grab for a quick lunch, snack, or breakfast.

Here are some other super quick “on-the-go” treats that you can whip up in a minute.  Remember to make extra for busy days in the future  .

 http://wholenewmom.com/recipes/easy-drop-biscuit-recipe-w-gf-df-options/

Dinner on the Cheap – Simple Pepperoni Roll Recipe

 

 

I make these on occasion when we want something pizza like. They are fast and easy to make and there are a few variations you can use. I use bread dough from my bread machine or a pizza dough. You can use store-bought bread dough or dinner roll dough or even Pillsbury® Crescent Roll dough, whatever you are in the mood for. For this recipe we will be using pizza dough that I made in the ABM. I feed a family of 5 (2 teens and 3 adults) with this recipe.

Ingredients

2 Pizza dough balls from a bread maker (or made by hand)

Large pepperoni stick, sliced thin and then sliced into halves OR pre-sliced pepperoni sliced into halves

Thinly sliced fresh mushrooms OR finely diced onion

Shredded mozzarella cheese

2 tablespoons butter

Italian seasoning OR oregano

1 egg

Cooking spray such as Pam® (I use store brand)

Directions:

1. Preheat oven to 350 degrees.
2. Flour cutting board and turn  first dough ball onto board. Take a piece of the dough about the size of a golf ball and push it flat with your hand. Then place 4-5 pieces of pepperoni (depending on size) in the middle and add a few mushroom pieces, a sprinkle of cheese, then roll it up.
3. Pinch the ends of the dough to hold the pepperoni inside. Repeat until you’ve used up all your dough.
4. Place on a cookie sheet that has been lightly sprayed with cooking spray or lightly greased. Cover with a damp clean dishtowel and let rise until doubled in size, about 1 hour.
5. In a small saucepan or microwave, melt butter. Remove from heat and let cool. Whisk in the egg.
6. Brush rolls with this mixture.
7. Sprinkle a dash of italian seasoning over top of them.
8. Bake until golden brown, about 8-10 minutes.

Repeat above with second dough ball.

Serve pepperoni rolls by themselves, or dip in salsa or tomato (pizza or spaghetti) sauce.

Sometimes i make these up but do NOT let them rise. I spray plastic wrap and wrap them and into the freezer they go in a ziplock bag. When I want to make them, I preheat the oven, arrange the frozen rolls on a lightly greased cookie sheet and set the sheet on the oven or another warm place to let them rise. Then I brush with the egg mixture and then pop them into the oven. Enjoy!