Buttery Biscuits by the Bay

Biscuits 1

On the weekends, my favorite treat is a vanilla latte from Blacksmith Coffee. When I’m in there on Saturdays, though, I can’t help but drool over the amazing biscuits that are coming out of the kitchen. Unfortunately, I’ve never had one (because they are gluten-full) but I have have been itching to make some gluten free biscuits for weeks!

A chef I work with stumbled upon this Rice Shortcake recipe and passed it along. This recipe is for a sweet shortcake; I was interested in a savory biscuit, so I cut back on the sugar and upped the salt. Here is the original recipe- adjust to your needs. White rice flour can sometimes be gritty in baked desserts. This  Anson Mills Carolina Gold Rice Flour, however, was not gritty at all and the recipe makes a wonderfully flaky and buttery biscuit.  I was actually shocked by how great they turned out; my biscuit making history is full of dense, heavy, pellets of bread.



12.5 ounces (2½ cups) Anson Mills Carolina Gold Rice Flour, plus additional for coating and cutting 
tablespoons sugar, plus additional for sprinkling
teaspoons baking powder

1 teaspoon fine sea salt
ounces (8 tablespoons) cold unsalted European-style butter, cut into 8 pieces

8 to 10 ounces (1 to 1¼ cups) whole milk, plus 1 tablespoon for brushing the biscuits
  1. Adjust the oven racks to the lower-middle and uppermost positions and heat the oven to 425 degrees. Line a baking sheet with parchment paper and place it in a second baking sheet for insulation.
  2. Place the rice flour, sugar, baking powder, and salt in a food processor bowl and pulse to combine. Scatter the butter pieces over the dry ingredients and process to a coarse meal, about ten 1-second pulses. Transfer to a large mixing bowl and add 8 ounces (1 cup) of milk. Blend lightly but evenly with a rubber spatula. Add more milk—up to 2 ounces (¼ cup)—if the dough feels dry. (The dough should be fairly wet.) Allow the dough to rest briefly, about 2 minutes.
  3. Turn the dough out onto a lightly floured surface and roll out or pat into a 7-inch disk, about ¾ inch thick. Using the back of a chef’s knife or a bench knife, score the disk lightly into 8 wedges (fig. 5.1). Dipping the knife or bench knife into flour to prevent sticking, cut along the scored lines all the way through the dough, and then carefully (this dough is delicate!) lift the wedges one by one with a spatula and transfer to the prepared baking sheet. Score the back of each wedge with a paring knife (fig. 5.2); this will make the shortcakes easier to halve once they’re baked. Brush the wedges with the 1 tablespoon milk and sprinkle them with sugar.
  4. Set the baking sheet on the lower oven rack and bake 10 minutes, rotating the pan from front to back halfway through. Transfer the baking sheet to the upper rack and bake 10 minutes more, rotating the pan from front to back halfway through. Let the shortcakes cool completely on the baking sheet.

Notes: I didn’t have my food processor available, so I cut the butter into the flour the old school way with 2 knives and a strong whisk.

Sweet and Cheesy Breakfast Cakes


I have recently become obsessed with the website .  They have weekly contests in which followers of the blog submit their favorite recipes. The writers of food52 then test the recipes and declare a winner. They have a fantastic collection of kitchen tested recipes on their site; lately, I feel like I make one recipe a week from it.

This recipe won for best gluten free dessert. I think this little cake could stand up to ANY other gluten- full breakfast cake in a contest.  The combination of cheese, sour cream, and sugar make this an amazing {pound cake-like} breakfast treat.  Enjoy!


Sweet and Cheesy Breakfast Cakes 

aka. El Salvadorian Quesadilla

From Food52

Makes 18

1 cup rice flour

1 teaspoon baking powder

1 pinch salt

1 cup butter, softened

1 cup sugar

3 large eggs

1 cup sour cream*

½ cup grated hard cheese, such as cojita or parmesan*

  1. Preheat the oven to 350F.
  2. Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
  3. Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
  4. Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
  5. Bake for 15-20 minutes. Let cool to room temperature – it’ll taste like a cheesy pound cake.

Berry Cornmeal Muffins

Berry Muffin

Blueberry Cornmeal Muffins

I found the original recipe on Gluten Free Goddess ; I adjusted some ingredients  so mine didn’t turn out quite like her photo…. but they did, however, taste REALLY good .  They actually tasted just like a berry bran muffin.  This is the first time I have used sorghum flour and I really like the consistency of the muffins. It was just like… a muffin! I am going to make more baked goods with sorghum flour from now on. Hope you Enjoy!

Berry Cornmeal Muffins

3/4 cup Gluten-Free Cornmeal
1/4 cup almond flour
3/4 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons xanthan gum
3/4 cup organic dark brown sugar
1 teaspoon organic ground cinnamon
1/4 cup coconut oil

1 tablespoon organic light agave nectar
2 teaspoons vanilla
1 teaspoon lemon juice
2 eggs
1/2 cup warm water
1 bag of frozen mixed berries {minus the strawberries}
  1. Preheat oven to 350ºF. Line a 12-muffin pan with paper liners.
  2. In a mixing bowl whisk together the cornmeal, flours, starch and dry ingredients.
  3. Add in the oil, agave, vanilla, lemon juice,eggs, and water. Beat well to form a smooth sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.
  4. Place mixed berries in a colander and run cool water over them. Drain.  Place berries in a bowl and toss with sorghum flour.
  5. Gently fold  the berries in to the batter with a spatula .
  6. Using a spoon, plop the batter into twelve muffin cups and using wet fingers smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.
  7. Bake in the center of a pre-heated oven for about 20 minutes- depending upon your oven and altitude.
  8. Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).
Makes one dozen muffins.