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can I make the dough and cut into rolls and freeze the night before and cook the next morning
This dough does not freeze well, so no. But if you are only working a night ahead, why not make and cut the biscuits and refrigerate them to bake the following morning? It’s worth a shot.
Another option, quoting from author Carrie in the post above: “Sadly, these biscuits don’t take kindly to being baked from the frozen state. However, you can certainly bake them, freeze any extras, and thaw at room temperature or pop them right into a low oven (my preference; try 350°F for 10 to 15 minutes).”
Have you ever tried making monkey bread with this dough?
You could try it. I’d be a little wary that baked piled up in a pan, the dough could bake up gummy because there’d be less surface area for steam to escape (GF doughs are more liable to get gummy this way). But go ahead and try it, and let us know how it works. It might be terrific! With some of these things, you just don’t know until you do them.
We just made these as I found this recipe last year and it was the best one we had tried! I see the recipe has been updated and I tell you what, we did NOT care for it in the slightest. Extremely dry and crumbly. Wish I would have saved the original. I guess I’ll be on the hunt yet again for a recipe….
Hi, Rio! I’m so sorry this new recipe didn’t work out for you! Thanks for letting us know, though. For reference, you can find the original recipe here: http://web.archive.org/web/20180329062703/https://www.simplyrecipes.com/recipes/how_to_make_fluffy_gluten_free_biscuits/
Great recipe with easy to follow step by step instructions. After many failed attempts, I finally have amazing, flaky gluten free biscuits!
Hurrah! Thanks for the good word, Janice! Glad it worked for you!
This is probably very wishful thinking, but have you ever attempted (and had edible results) a dairy-free and gluten-free biscuit? My boys and I can’t have either and MAN do I miss biscuits.
Thank you for your wonderful recipes. I just got peaches and will now have to seek out blueberries for the crumble in today’s inbox.
Hi Leah! That’s not wishful thinking. Two ways to think about this challenge. Elise has written this recipe, which is tasty, vegan and uses coconut oil and almond milk: https://www.simplyrecipes.com/recipes/dairy_free_vegan_biscuits/
As you can see from the photos, the texture isn’t the same but I have made them and they are good. I can’t vouch for what would happen if you swap out GF flour in this recipe, because I haven’t tried it.
But as for veganizing this GF recipe, you’ve got me thinking. The one issue I can see is that plant-based butters don’t incorporate the same way because they just don’t ever get as cold as butter does, which could potentially affect the degree to which you achieve flaky layers. I’d stick a stick of Earth Balance in the freezer for 20 mins to super duper chill it, and see how it goes. You could probably swap out soy milk or a nut milk with the buttermilk and add a tablespoon of apple cider vinegar or lemon juice to achieve a similarly acidic environment for the “milk.” Let me know if you try to futz with either recipe and how it goes!
USe vegetable shortening instead of butter. I grew up in a southern household and we’ve always used lard or shortening. Butter goes in between the top and bottom to melt after we cut them in half! Instead of the buttermilk you could use almond milk. A better alternative, if you can have it, would be goats milk.
These biscuits are delicious! They have a nice buttery, flaky texture and aren’t gluey like a lot of gluten-free alternatives. Everyone enjoyed them, even those that eat gluten. I will definitely make these again. They were also great toasted the next day.
So glad you enjoyed them, Colleen! Thanks for your comment!