There are those days and then there are those days. You know your late for work, alas, no gas. Ooops, coffee all over your new purple sweater. Sucks. It could also be your kid coming down with a case of the "I don't nap at pre-school, blues." This song is on the top 40 charts at our house, along with, "oh, that teething baby."
The most recent song that has been running through my head has been a mash-up called,"what else can I make gluten free". Seriously, I made galette out of the cup4cup gluten free flour, and this month I received more of the good stuff from my Lost Crates gift box. Oh, the world of possiblities...
I did not have buttermilk on hand, but thanks to Joy, I was able to make it myself. There is some pretty cool info on her blog. Plus she likes bikes.
Biscuits be cutting
Speaking of sugar and bikes... Here is Calvin getting his rad on. Enjoy the biscuits they are awesome gluten free or not.
Gluten Free Toasted Coconut, Almond Biscuits
From Joy The Baker
Makes about 10 large Biscuits
Ingredients
3 cups all-purpose flour (or use a gluten free flour like Cup4Cup)
2 tablespoon granulated sugar
3 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 sticks of unsalted butter, chilled and cut into cubes
1 egg
3/4 cup plus 2 tablespoon of buttermilk
a bit under 1/2 cup of shredded coconut
a bit under 1/2 cup of chopped almonds, toasted
1/2 cup of semi-sweet chocolate chunks
A little buttermilk and sugar for topping before baking
Place a rack in the center of the oven and preheat to 350 degrees F. Place the coconut on a baking sheet and toast in the oven for about 6 to 8 minutes. Watch it as it will brown quickly. Remove from the oven and allow to cool. Heat oven to 400 degrees F. Line two baking sheets with parchement paper.
In large bowl, whisk together flour sugar, baking powder, baking soda and salt.
Add the cold butter cubes to the flour mixture. Quickly, using your hands work the butter into the flour mixture, breaking it up. Using your fingers, break the butter into bits about the size of small peas. Set the mixture in the fridge for a few minutes. Whisk the buttermilk and the egg together.
Remove the flour and butter mixture from the fridge and then add the coconut, almonds, and chocolate chips. Add the buttermilk to the middle of the mixture in a small well. Use a fork to bring the wet and the dry ingredients together. The dough will be shaggy.
On a lightly floured surface work the mixture and bring it together with your hands to form a 1 and 1/2 inch thick disk. Using a 2 and 1/2 inch round biscuit cutter cut out each biscuit and place on the prepared baking sheet.
Brush the tops with buttermilk and sprinkle with sugar. Bake the biscuits for about 15 to 18 mintues, until golden brown and cooked through. Remove from the oven and serve. Best with butter and jam. Just jam on it!! Enjoy.
From Joy The Baker
Makes about 10 large Biscuits
Ingredients
3 cups all-purpose flour (or use a gluten free flour like Cup4Cup)
2 tablespoon granulated sugar
3 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 sticks of unsalted butter, chilled and cut into cubes
1 egg
3/4 cup plus 2 tablespoon of buttermilk
a bit under 1/2 cup of shredded coconut
a bit under 1/2 cup of chopped almonds, toasted
1/2 cup of semi-sweet chocolate chunks
A little buttermilk and sugar for topping before baking
Place a rack in the center of the oven and preheat to 350 degrees F. Place the coconut on a baking sheet and toast in the oven for about 6 to 8 minutes. Watch it as it will brown quickly. Remove from the oven and allow to cool. Heat oven to 400 degrees F. Line two baking sheets with parchement paper.
In large bowl, whisk together flour sugar, baking powder, baking soda and salt.
Add the cold butter cubes to the flour mixture. Quickly, using your hands work the butter into the flour mixture, breaking it up. Using your fingers, break the butter into bits about the size of small peas. Set the mixture in the fridge for a few minutes. Whisk the buttermilk and the egg together.
Remove the flour and butter mixture from the fridge and then add the coconut, almonds, and chocolate chips. Add the buttermilk to the middle of the mixture in a small well. Use a fork to bring the wet and the dry ingredients together. The dough will be shaggy.
On a lightly floured surface work the mixture and bring it together with your hands to form a 1 and 1/2 inch thick disk. Using a 2 and 1/2 inch round biscuit cutter cut out each biscuit and place on the prepared baking sheet.
Brush the tops with buttermilk and sprinkle with sugar. Bake the biscuits for about 15 to 18 mintues, until golden brown and cooked through. Remove from the oven and serve. Best with butter and jam. Just jam on it!! Enjoy.
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