Gluten-Free Breakfast, Brunch and Beyond by Linda J. Amendt offers more than 100 gluten-free recipes, from light, quick breads, biscuits and scones to tasty pancakes, waffles, coffee cakes and sweet rolls. It also includes chapters on frittatas and omelets, quiche, stratas and breakfast casseroles.
Buy this book from the Mother Earth Living store: Gluten-Free Breakfast, Brunch and Beyond.
Lemon and fresh thyme complement each other very well and create a wonderfully flavored biscuit. Strip the thyme leaves from the woody stems before chopping to get the best texture and herb flavor. For more on gluten-free baking, read the article Basic Gluten-Free Ingredients for Bakers.
Lemon-Thyme Biscuits Recipe
Makes about 8 biscuits
• 1 cup Gluten-Free All-Purpose Flour
• 2/3 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1-1/2 tablespoons finely chopped fresh thyme leaves
• 1 1/2 tablespoons grated lemon zest
• 1/3 cup (5 1/3 tablespoons) cold unsalted butter, cut into pieces
• 1 large egg
• 3/4 cup buttermilk
• 1 tablespoon freshly squeezed lemon juice
1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, sugar, xanthan gum, baking soda, and salt until well combined. Stir in the thyme and lemon zest. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.
3. In a small bowl, using a wire whisk, lightly beat the egg. Gradually whisk in the buttermilk, then stir in the lemon juice. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.
4. Drop heaping tablespoonsful of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake until the biscuits are golden brown, 12 to 15 minutes. Immediately transfer to a wire cooling rack. Serve warm.
Reprinted with permission from Gluten-Free Breakfast, Brunch, & Beyond, by Linda J. Amendt, published by The Taunton Press in 2013.