The other day I Googled “gluten-free baking powder biscuits” and simply “gluten-free biscuits” and found that my post was the first search result. I posted that recipe back in February of last year and while it’s a recipe I should be satisfied with, the truth is I wasn’t. I was satisfied and happy with it at the time I’d posted it, but one of those quirks that happens with some recipes that you make frequently enough, you may start noticing kinks and they frustrate you.
I sometimes get nervous because I know people are actually making the recipes I post, whether they’re original or adapted from another source. (Nervous at the prospect that they could be making an older recipe I’ve since improved – I am of course pleased when others make the recipes I’ve posted here!)
With this in mind, I’ve posted these biscuits with my recent modifications to the recipe, which I walk through in this post before giving you the recipe with some step-by-step photos. The recipe given will make less as seen in the photos – I was making a double recipe that day.
Recently, I’ve had a hankering for baking powder biscuits that my Mum would make in our pre-SCD and gluten-free days. Still warm from the oven, they’d be slathered with butter – sometimes sprinkled with a bit of salt or drizzled with honey. Anyway, to the present day: for the longest time I’ve been posing this hankering subtly, saying that it would be a great thing to make for my siblings – never mind me – but it wasn’t until last week that I did it; my reward was eating biscuits that tasted as I remembered them. Right now, if there was a plate of wheat baking powder biscuits and another plate with my gluten-free ones, I honestly would not be able to tell the difference between the two.
There’s a great deal of stress put on the importance that being gluten-free does not always mean to recreate everything we could have used to eat before with flour, etc. but often when we do manage to recreate them we are joyful: being able to taste the familiar in a new way and eat it, too. Even more often, the gluten-free version is superior in a way – sometimes more than one – to the traditional wheat version.
When I first made these, they were gone within a flash. I made a bigger batch – the first one had been a halved amount anyway – and the pattern repeated itself. Both times the biscuits smelled amazing, just like the ones made with wheat all-purpose flour, as they baked, especially in the last six or five minutes before they were pulled out of the oven. Then it fell to tweaking the recipe, altering ratios of flours and learning how to use baking powder again.