These biscuits are special. Why? Not only do you NOT need to chase it with a glass of water after eating it (yes, they are moist and buttery), but they just had the honor of competing in the Special Biscuit category of the Biscuit Baking Contest at the International Biscuit Festival. Every May, adorable Knoxville, Tennessee celebrates all things biscuits. A third place finish was perfectly fine considering the gluten-filled competition: a chef and a multi-time contest winner. For me, it’s the closest thing I’ll ever experience to being on “Chopped,” one of my favorite cooking shows, except a really chill version of it. For Biscuitfest, entries have to be crazy-special. My entry was accompanied by Beurre-acha Shrimp,Avocado CremaandCrispy Shallots.
By nature, Biscuitfest is loaded with gluten, so it’s not a celiac friendly place. Biscuits are one of those foods I so dearly missed when I had to go GF. As I worked on a biscuit recipe for myself, it ended up restoring so many memories I just had to put it to the test against other gluten-filled biscuits. How awesome that Biscuitfest took me in. I’ve gotta give props to the sponsor, Southern Biscuit. Even though the contest is sponsored by this flour company, it says a lot about them that they would welcome a gluten free entry. This GF recipe was such a hit with my family, they have replaced the decades-old tradition of crescent rolls at our Thanksgiving table. To add to the convenience factor, they freeze incredibly well, and have been known to show up at breakfast as a biscuit & egg sandwich. It may be third at IBF, but perhaps first in the hearts of us who have to be GF!
Always double check your ingredients for Gluten Free status before using!
If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!
Need more info on ingredients? Click HERE to learn more about them and get tips on how to find them at reasonable prices.
1 1/2 Cups Almond Flour
1 1/2 Cups Tapioca Flour
1 1/2 teaspoons Salt
1 1/4 teaspoons Baking Soda
1/4 Cup Butter
1 Cup Plain Greek Yogurt
2 teaspoons Apple Cider Vinegar
1 teaspoon Thyme, Minced (Optional)
1/4 Cup Shallot, Minced (Optional)
Preheat oven to 350 degrees F.
Make 8 forms to bake the biscuits - Cut 8 strips of parchment paper 9" long by 3" wide. Fold in half lengthwise (so it'll now be 9" by 1 1/2"). Overlap the ends by about an inch to make a circle and secure with a staple.
Place the forms on a baking sheet lined with parchment paper and set aside.
In a large bowl, mix together flours, salt and soda, breading up any clumps of almond flour.
Cut butter into cubes, and using a pastry blender (or times of a fork) cut the butter into the flour mixture until the ingredients are crumbly..
Add yogurt, vinegar, thyme and shallot - mix until well combined.
Divide the dough into 8 equal pieces and gently for each piece into a ball or cylinder shape that will fit into the forms. Place the dough into the forms (it will fill in nicely, so no need to press it into the form much).
Bake biscuits for 20 minutes.
Remove from oven, let them cool for a few minutes in their forms, then remove the forms and serve!
These freeze incredibly well, so if you have leftovers, wrap and freeze. Just pop in the oven for several minutes to bring them back to their glory.
So, dare you ask why the forms need to be made? Because the dough will spread like butter on a hot day if you don't contain it. You can also substitute a well-greased muffin pan, or use a silicone one. Just don't use paper cups, as it will probably stick.