March 22, 2008
As a Southerner, I am constantly on the look out for biscuit recipe variations. One classic recipe that I have never tried making is the one with two leavening agents. Cream of tartar and baking soda are aided by yeast to give Angel or bride's biscuits their light and airy texture. This touch means that anyone, regardless of their baking skill level, can make a successful batch of Angel biscuits.
I recently read Jean Anderson's book, "A Love Affair with Southern Cooking: Recipes and Recollections." Filled with culinary stories and recipes, her book is a fascinating look at the foods Southerners love from black-eyed pea soup with greens and ham to Tennessee whiskey balls. Angel biscuits were originally made from a soft wheat flour like the ones from White Lily or Martha White.
My gluten free variation on the Angel Biscuits owes their light and sweet flavor to a sorghum flour blend and sorghum syrup. The delicate flavor was one of the reasons my family enjoyed these biscuits so much. They were delightful served warm with a swirl of butter or lightly toasted and served with a slice of applewood smoked ham.
3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup sweet potato flour*
1/4 cup + 1 Tb sweet rice flour
2 tsp chia seed meal
1 tsp cream of tartar
3/4 tsp baking soda
1 tsp sea salt
2 Tb sorghum syrup**
1 cup soured almond milk or buttermilk***
1/2 cup vegetable shortening or butter, melted
1 pkg. active dry yeast
1/4 cup warm water (110 - 115 deg F)
1. Preheat the oven to 400 degrees Fahrenheit. Place 12 silicone muffin cups on a cookie sheet.
2. In a large bowl, dump in the flours, chia seed meal, cream of tartar, soda and salt. Stir the dry ingredients together until the cream of tartar and soda are thoroughly blended with the flours.
3. In a small bowl filled with the warm water, pour in the dry active yeast and allow to dissolve.
4. In a 2 cup measuring cup, pour in the soured almond milk, the vegetable shortening and sorghum syrup. Gently stir the mixture together.
5. Pour the liquid mixture into the dry ingredients and quickly stir together. Then spoon the batter into the silicone muffin cups.
6. Bake for 15 minutes or until a toothpick comes out clean. Makes 12 biscuits.
* Sweet Potato Flour: I purchased my gluten free sweet potato flour from Barry Farms.
** Sorghum Syrup: I purchased my sorghum syrup from Barry Farms.
*** Soured Almond Milk: Add 1/2 tsp white vinegar to the 1/2 cup of almond milk and allow to sit for a few minutes before using.