Gluten-Free Buttermilk-Style Biscuits

I recently tried a package of gluten-free No Sugar Added Muffin Mix by Namaste Foods. They live up to the name and are not like cupcakes, but still they are buttery and delicious. The first time I made them, I followed the instructions on the side of the box. The flavor reminded me of muffins my grandmother made from some of her pre-1950's cookbooks. (Her generation used less sugar. Look for a cookbook from the 1930's or 1940's and check the ingredients. It's fascinating!) The texture was like buttermilk biscuits from my wheat-eating days.

With a little doctoring, a box of Namaste's No Sugar Added Muffin Mix can be turned into biscuits that taste exactly like traditional buttermilk biscuits. I'm going to share with you how I did it, so now you can do it too! Happy eating!

Ingredients

1 box of Namaste No Sugar Added Muffin Mix
1/2 cup almond flour
1/4 cup golden flaxseed meal
6 tablespoons of butter, cut into cubes
2 eggs, beaten
1 cup water



Instructions

1. Preheat your oven to 400 degrees Fahrenheit, and prepare a large baking sheet with non-stick aluminum foil or a silicon baking mat.
2. Empty the contents of the muffin mix package into a medium-sized bowl, then whisk in the almond flour and flaxseed meal.
3. Cut in the butter until the mixture resembles crumbs.
4. Stir the beaten eggs into the water, then use a fork to stir the egg mixture into the dry ingredients, just until incorporated.
5. Drop by the 1/4 cup full onto prepared baking sheet.
6. Wet your palms with water and gently flatten the tops of the biscuits.
7. Bake 8 minutes, then rotate the baking sheet in the oven and bake for another 8 minutes, or until biscuits are a light golden brown.*
8. Remove from oven and cool on a baking rack.

Store at room temperature, wrapped tightly in wax paper, for up to three days.

Notes

* My oven runs cool, so yours might take more or less time to bake. Use the guide of waiting until they are a light golden brown before removing them from the oven. To avoid burnt biscuits, keep an eye on them the first time you try this, and adjust the time accordingly.

The first few days following the initial baking, we pop ours into the toaster oven to "revive" them, and then top them with butter and jam. They are delicious with eggs and ham, too, if you want a breakfast sandwich.

These freeze really well. Wrap them tightly in wax paper or freezer paper. Then put the wrapped biscuits into a plastic freezer bag and store for up to three months. We don't even bother defrosting them, we just put them in the toaster oven on the toast cycle, and they come out just like the day they were baked.

I have used a miniature cookie scoop (about 2 teaspoons in volume) to make miniature versions of these biscuits for a tea party. They are delicious with homemade chicken salad! Since they are smaller they take less time to bake. In my oven it takes about 10 minutes.