4 cups GF bisquick, 1 cup of sour cream, 1 cup gingerale and 1/2 cup of butter or coconut oil. Mix flour cream and soda together . Let stand 5 minutes, scape away from bowl and continue to sprinkle small amounts of bisquick until you can roll it out. Cut out biscuits and place in pan with melted butter or oil on bottom. Bake at 350 for 18 minutes.
Seems a little crazy to be doing this in the summer, but we haven't really had summer in Tennessee this year. Today, it's barely breaking 70, and it's cloudy and rainy, all day, like Seattle. So, I'm home looking at bread recipes. A new discovery: Gluten Free Bisquick. How did I not know about this? Lots of gluten-free sites with links on Facebook feature quick bread-making recipes. Here's one:
4 cups GF bisquick, 1 cup of sour cream, 1 cup gingerale and 1/2 cup of butter or coconut oil. Mix flour cream and soda together . Let stand 5 minutes, scape away from bowl and continue to sprinkle small amounts of bisquick until you can roll it out. Cut out biscuits and place in pan with melted butter or oil on bottom. Bake at 350 for 18 minutes.
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Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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