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Apr. 21st, 2020 06:03 pmNominally gluten free buttermilk biscuits is a success, though it could be better. They’re edible and tasty, if a bit more crumbly than I desire (less crumbly then expected, though!). I’m going to have to adjust the ratio of sweet rice flour to oat flour next time.
They are, however, sturdy enough to hold strawberry jam and convey it into my mouth and that was the goal. Because I have been craving this for the last effing week, and it’s taken this long to get together enough spoons to make them.
You can see how they crack, which biscuits with regular flour don’t do, but for me that’s not a problem, since I’m not trying for nice-looking, I’m going for tasty and sturdy enough for my purposes.
(These do not taste like regular buttermilk biscuits, and I don’t expect them too. Oat flour has a pretty strong flavor to it, and I happen to like it, so it’s not a deal breaker for me. Also, these are not the kind of biscuits that go well with just butter. They need something a little more intense than that, and do fantastically with jam. In this case, strawberry, because I’m not cracking the apple butter right now.)
They are, however, sturdy enough to hold strawberry jam and convey it into my mouth and that was the goal. Because I have been craving this for the last effing week, and it’s taken this long to get together enough spoons to make them.
You can see how they crack, which biscuits with regular flour don’t do, but for me that’s not a problem, since I’m not trying for nice-looking, I’m going for tasty and sturdy enough for my purposes.
(These do not taste like regular buttermilk biscuits, and I don’t expect them too. Oat flour has a pretty strong flavor to it, and I happen to like it, so it’s not a deal breaker for me. Also, these are not the kind of biscuits that go well with just butter. They need something a little more intense than that, and do fantastically with jam. In this case, strawberry, because I’m not cracking the apple butter right now.)