Where Yoga Meets Meditation
January 28th, 2011
By Jenn Hwang, Contributing Writer
Can you believe that we’re more than halfway through the 40 days? Hope you’re all feeling great! I must be craving baked goods because I seem to be experimenting a lot with baking. Which is actually odd since I normally never bake. That’s always been my brother’s specialty, not mine. But somehow, here I am with this week’s recipe—biscuits. I think I just wanted something to put peanut butter on other than carrots—or even better, something to help me use up the little bowl of honey butter in my fridge.
I struggled a bit trying to come up with a good recipe for diet-friendly biscuits. And then I got some advice from a friend of mine, who found out as an adult that she has celiac (gluten intolerance) disease. She said to me as I was trying to recreate the “perfect” biscuit, that if I change my expectations then I can really enjoy the gluten-free baked goods. Funny—I realized that what she said actually applied not just to my baking experiments but to my overall experience on this diet. And I have to admit I do really enjoy these biscuits, even though I know they aren’t anything like the southern style biscuits I usually love. They aren’t even necessarily like any biscuit I’ve had, but they’re good, whatever you want to call them. Hope you enjoy them!
Yogi Diet-friendly “Biscuits”
½ cup brown rice flour
¼ cup cornstarch
¼ cup teff flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
3 ½ TBSP cold butter, unsalted and cut into small cubes
½ cup buttermilk
1 egg white
Preheat oven to 425 degrees.
Combine dry ingredients and mix well. Add butter and work into the flour mix using your fingers or a pastry cutter until the mixture has a crumbly texture (similar to if you were making pie crust).
In a separate bowl, beat together the egg whites and buttermilk until thoroughly mixed. Pour the wet ingredients into the dry ingredients and work with a fork until just combined. At this point you can make drop biscuits by dropping equal amounts of dough (about ¼ cup) onto a parchment paper-lined baking sheet. These biscuits hold up better if they are slightly smaller than your average biscuit size – plus they tend to spread out when they bake. So don’t make them too big.
If you want to use a biscuit cutter (use a small size), go ahead and pour the dough out onto a sheet of parchment paper (or other nonstick surface). Form into a 1 inch-1 ¼ inch disk. Cut as many biscuits as you can from the disk and put onto a parchment paper-lined baking sheet. Reform the remaining dough and keep cutting biscuits until dough is gone. It’ll make 8-10 small biscuits.
Place biscuits into the oven and immediately lower the temperature to 400 degrees. Bake about 15 minutes until bottoms are golden brown. Serve immediately with honey butter (2 TB butter + 1 tsp honey) or peanut butter honey butter (1 TB butter, 1 TB peanut butter, ½ tsp honey). Or use them to make your own breakfast biscuit (egg, cheese, spinach, etc.).
For a dessert option, make berry short cake. Split a biscuit in half. Top the bottom with fresh whipped cream sweetened with maple syrup. Add berries (any kind you like). Put the top half back on and sprinkle a few more berries around. Mmmm.
NOTE: These will keep in the fridge for about two days before they go completely stale. Reheat them lightly in the oven (heat oven to 325 and then warm for 5-7 minutes).
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