Biscuits are one of the simplest breads to make gluten-free, and can be served any time of day. Once you have a good biscuit recipe, you can create so many variations – plain, cheddar, spicy, herbed. You can bake them on top of a stew or serve them in a beautiful basket, wrapped with a pretty cloth napkin to keep them warm.
These biscuits are deliciously crisp on the outside and soft and moist on the inside. I’ve made them countless times and each time they turn out perfectly. I’ve found that homemade biscuits make people feel special, and they take less than 40 minutes to make. I like to serve these when we have family in town for the weekend or when friends come over for brunch.
This recipe has been adapted from Ina Garten’s Chive Biscuit recipe in Barefoot Contessa Family Style. Cutting the biscuits with a knife instead of using a biscuit cutter is a trick I learned from her, too. It’s so much easier this way. Sometimes I cut them into triangles, too. I substituted some of the cream for 1 % milk with fabulous results. The flaked sea salt gives the biscuits another dimension of flavor and texture that I really enjoy. I purchase it from Salt Works and store it in a glass jar. I hope you have as much fun serving these to your family and friends as I have.
Build A Better Burger Contest
Many of you know that I competed in Sutter Home’s Build a Better Burger contest this past weekend – and I came in second! It was an amazing experience to compete in the 2nd largest cooking competition in the US and win something. Actually, I’m still shocked. Joe took over 200 pictures, so I’m going to sort through them this week and put together a small Flickr photo album. I’ll post a link when it’s up.