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So Good
June/July 2008 Issue
Simple Shortcuts for Gluten-Free Baking
A busy schedule doesn’t mean you have to forego made-from-scratch indulgences. With a little advance planning, it’s easy to enjoy fresh biscuits at a moment’s notice.
Mix It Up
Keep a supply of your favorite biscuit flour mix on hand as a quick and easy homemade addition to a last-minute meal. Make the biscuit mix by combining all dry ingredients from your favorite biscuit recipe in a bowl. Pour the mixture into a resealing container and label it. Make sure to note the liquid ingredients you’ll need and instructions so you’ll have everything at your fingertips. Store this container in the refrigerator until you’re ready to make fresh biscuits. Then add remaining recipe ingredients and bake as directed.
Freeze It
Make the dough and cut out the biscuits. Layer biscuits between pieces of parchment paper. Wrap them in parchment or wax paper and place in a freezer bag. Label bag with recipe name, date and baking instructions. Biscuit dough will keep for 2 to 3 months in the freezer. When you’re ready, thaw biscuits on a parchment-covered cookie tray and bake according to recipe directions.
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