As we’ve been tossed into this gluten free business rather abruptly, I hold my breath every time I try to recreate a recipe for my gluten free hubby. I really don’t want to make anything he can’t also enjoy, but then there’s the risk of it totally sucking. And while that would be very disappointing to me, it tends to be insanely disappointing to the little men in the house. Lots of sad faces when they were promised some yummy muffins and you hand over something, well, less than yummy.
These biscuits do NOT disappoint. At all. They are nice and crusty on the outside, soft on the inside, then you get salty bites of bacon.
I adapted a recipe from our Little Cooks cookbook. Remy likes to choose a recipe out of there for us to make together. If you’re in the market for a kids cookbook, I really like this one. There aren’t a lot of recipes, and many of them are things you might have thought of on your own. But let’s face it, you wouldn’t, because you’re too busy doing other things. This book can remind you of the simple things you can do with your kiddos.
Ok. Moving on. Please note the recipe below goes a little “choose-your-own-adventure” at the end. Options are good. Especially when you’re cooking with kids!
Gluten Free Maple Bacon Biscuits
Preheat oven to 350 F, line a rimmed baking sheet with parchment paper (makes about 12 biscuits)
- 2 cups GF all purpose flour (I used bob’s red mill)
- 1/2 tsp xanthan gum
- 2 T brown sugar, firmly packed
- 1/2 tsp baking soda
- pinch of salt
- 6 T cold, cut into small pieces
- 1 c buttermilk
- 4 slices of cooked bacon, chopped
- 2T maple syrup (we used some local VT stuff)
How to make:
- In large bowl stir together the flour, brown sugar, baking powder, baking soda and salt. Using your fingers (Remy refuses to do this part because he hates to get messy), rub the butter into the flour mixture until it looks like coarse crumbs, with some chunks the size of peas.
- Add the buttermilk (you might need a little more or less depending on your GF flour – I’ve noticed that it really soaks up the liquid) and stir until the dough starts to come together.
- Add the bacon and syrup. Mix until bacon is fairly easily distributed.
- Option 1: press the dough into a rough ball and flatten into a disk on a lightly floured work surface. Using a rolling pin, roll the dough to about 1/2 inch thick. Use 3″ cookie cutters to cut as many as you can! Place on prepared baking sheet, a couple inches apart.
- Option 2: At this point Remy lost some interest, so I took a short cut. Once you’ve mixed the dough, just grab 1/4 cup scoops out and flatten them a little onto the prepared baking sheet a couple inches apart. They are more organic in shape, but we all like to skip a step sometimes.
- Bake until golden, about 12-15 mins. Transfer to rack and let cool a little. You can serve with butter/jam/etc, but there’s bacon and maple syrup in there already…we didn’t need it!