Light and Fluffy Gluten-Free Biscuits #Recipe by @LibbyKlein #Christmas

    Libby Klein Last week I gave you a delicious recipe for Aunt Ginny's Fig Jam with Port Wine that you can make for Christmas gifts or as part of your Holiday dinners. If you missed it, check it out here. This week I'm giving you a fabulous recipe for light and fluffy biscuits that you can make for any holiday meal. Fresh out of the oven no one would ever guess that they are gluten-free. You definitely want to make these in a 9x13 pan so they will rise evenly. Sitting them next to each other will put them on the buddy system and they'll help each other lift. The first time I made these on a cookie sheet the ones around the edges were all a little lopsided. Not that anyone cared since they disappeared. These are fantastic with Aunt Ginny's Fig Jam, or with sausage gravy for Christmas Brunch.

Light and Fluffy Gluten-Free Biscuits

Yield 12 biscuits

Ingredients

4 cups gluten-free flour blend with xanthan gum

¼ cup baking powder

1 tsp salt

1 tsp baking soda

3 sticks of cold butter, cut into cubes

2 large eggs

1¾ cups half-and-half or buttermilk

Directions

 

Preheat the oven to 400 degrees F.

In the bowl of your food processor, add the dry ingredients. Turn the food processor on and blitz to combine. Add the butter a chunk at a time while you pulse. If your food processor doesn’t have a pulse feature just turn it on for a couple seconds with each piece of butter, then turn it off until you add the next piece.

 

Mix together the half and half and eggs and pour into the food processor with it running continuously. The mixture will come together quickly and pull away from the sides of the bowl. If it’s too wet, add a couple Tablespoons of your flour mixture until you have a cohesive dough.

Turn out on a floured board or a floured piece of parchment paper. Sprinkle flour on top of the dough and form into a ball. Pat down to a disc about 1 ½ to 2 inches thick.

Using a floured biscuit cutter, cut rounds of the dough and place in a parchment-lined 9X13 pan. They don’t have to be touching necessarily but use the buddy system.

Brush the biscuits with melted butter if you so desire. Bake for about 30-35 minutes or until golden brown.

Poppy McAllister discovers that gluten-free Halloweens can scare up another case of murder in the latest installment of this delightful culinary B&B mystery series! - Kirkus Reviews

Poppy is none too pleased when her B&B is coerced into participating in the Cape May Haunted Dinners Tour during Halloween season. Though her knack for finding dead bodies has given the place a spooky reputation, the Murder House is a completely undeserved nickname. At least it used to be . . .
 
While Poppy wrangles with some guests who can’t stop squabbling with each other—including a paranormal researcher, a very quirky pet psychic who freaks out her portly Persian, and an undercover tabloid reporter eager to catch her staff in a lie—one of them winds up facedown in a plate of tiramisu. And now she has bigger worries than getting her house TP’d . . .
 
Includes Recipes from Poppy’s Kitchen!
 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/