free from gluten and the top 8 food allergens<\/p><\/div>\n

Citizen Jane says, you know you want one, or two, okay…three.<\/p>\n

I’m not blogging about Pillsbury or KFC. I’m rolling out the truth here. There is nothing that beats a home-made biscuit!<\/p>\n

Whether it’s breakfast, brunch or dinner time, the exclamations of delight as your friends and family gather round the table with sighs of satisfaction, make the extra effort completely worthwhile.<\/p>\n

Be prepared for a Standing O!<\/p>\n

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It’s nice to hear from Citizen Jane. We look forward to introducing her in the next couple of weeks, as she joins our cause in helping those with special diets.<\/p>\n

With just a few simple ingredients, biscuits are unbelievably easy to make and go with almost anything.<\/p>\n

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Sift together your favorite all-purpose gluten free flour blend with xanthan gum (if it’s not already in the flour blend), baking powder, baking soda and sea salt.<\/p>\n

Biscuit Method<\/strong><\/p>\n

The biscuit method of mixing is used for biscuits, shortcakes and scones. The goal is to create a baked good that is light, flaky and tender.<\/p>\n

The cold fat is cut into the flour using a pastry cutter, a mixer fitted with the paddle attachment, or it may also be rubbed in by hand using your fingers.<\/p>\n

Our favorite way of cutting the fat into the flour is by grating the chilled margarine. It works great and is so much quicker.<\/p>\n

Cold hemp milk, or other milk alternative, is gently stirred in until incorporated. A portion scoop is a great way to portion the biscuits onto a silpat-lined baking sheet. Brush each biscuit lightly with melted margarine and pop into an oven preheated to 425-degrees F. Baking time is about 18-20 minutes.<\/p>\n

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Yum! Just like a biscuit should be, flaky and tender.<\/p>\n

The only thing missing is the gravy! Stay tuned…<\/p>\n

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