The first time I started baking was shortly after I moved in with my first roommate who happened to be my boyfriend who is now my husband. So, this was around 2006. We were living in a fairly nice apartment that was right next to a railroad in Tempe, Arizona. It was exciting to move in together. So, I tried to be a good domesticated house-girl friend and bake a lemon cake. Now, I am a smart girl, but I really thought that if I raise the heat higher the cake would cook faster in the oven. That’s right. This logic made sense to me. My first lemon cake came out looking like a brownie. I learned a lesson that day: You cannot mess with the temperature when making baked goods.
About 6 years after that, we moved to Yokota Airbase in Fussa, Tokyo, Japan. I started baking for the first time…again. I tried to be a good military spouse and participated in a baked goods sale setup for the 374th Maintenance Squadron. Now, I’m a smart girl, but I really thought I could easily make these cute little colorful puffs of wafer air known as macarons. When my husband came home that day he found me in our kitchen covered in powdered sugar, food coloring on everything, but the macarons, and I was sticky and stressed. He even wittingly said, “I didn’t know it was possible to smell sugar.” I learned a lesson that day: Organize and measure your ingredients beforehand when making baked goods.
Keeping these two lessons in mind I recently tried my hand at making a gluten-free biscuit using Bob’s Red Mill Gluten-Free Biscuit Mix. I followed the instructions on the package. Not surprisingly, the biscuits came out drier, crumbly, and more neutral in flavor than biscuits made with regular flour and lots of butter. I wasn’t satisfied with this result and decided to play with the recipe on the back of the package. Instead of using cold butter, I thought it would be better to use a melted butter to add moisture to the mix. While the butter was melting I remembered how much I love the aroma and richer flavor of brown butter.
I then thought to add raw honey and coconut milk for more flavor and sweetness, but not overwhelming sweetness. What I ended up with was a wetter biscuit mix to work with. So, during the kneading process I kept a reserve of gluten-free flour on the side. In this case, I used tapioca flour because its texture was similar to the packaged biscuit mix and neutral in flavor. I added a handful at a time and kneaded until the biscuit mix no longer stuck to the counter. Once the biscuits were baked the result was a softer, slightly fluffier, more risen, and flavorful biscuit!
It is easy to break apart if you want to add butter or jams in the middle and doesn’t crumble as easily. I will probably tamper with this more, but for now it is satisfying. Enjoy these Brown Butter and Coconut Milk Honey Biscuits and learn (and laugh) from my mistakes.
|4 cups of Bob’s Red Mill Biscuit Mix – Gluten Free|
|1 shaved Brown Pear for garnish|
|4 tablespoons of Butter|
|Coconut Flakes for garnish|
|1 cup of Coconut Milk|
|4 tablespoons Raw Honey|
|A reserve of Gluten Free Flour|
|1 teaspoon of Salt|
|Slivered Almonds for garnish|
Begin by setting up wet and dry ingredients as follows:
- Whisk EGGS and COCONUT MILK together until smooth and blended
- Then add RAW HONEY into the blend and mix
- Place BOB’S RED MILL GLUTEN-FREE BISCUIT MIX in a mixing bowl
- Add SALT to the biscuit mix
- Add the wet ingredients into the dry ingredients
Next, gently pour in BROWN BUTTER:
- To make brown butter, place BUTTER into a sauce pan and let it melt on medium heat
- Once the butter has melted let it continue to cook until a foam appears
- After the foam appears wait for about another 1-2 minutes for the butter to change dark brown. Then immediately take the butter off the heat
- You can either 1.) gently pour the BROWN BUTTER into the mixing bowl or 2.) strain the butter to remove dark sediments (sediments have a slight burnt taste) before adding to the mixing bowl
- Use a baking spatula to mix the ingredients together
- Expect to have a wet dough consistency because of the brown butter (Note: On the back of the Bob’s Red Mill packaging it says to use cold butter and it does keep the mixture drier)
To get the mixture ready for baking:
- Cover a dry flat surface with a handful of RESERVED FLOUR or biscuit mix
- I used Tapioca Flour because it is mild in flavor and the texture is similar to the biscuit mix
- Pour the biscuit mixture onto the reserved flour and knead
- While kneading, keep adding more reserved flour (about a handful at a time) until the biscuit mixture doesn’t stick to the surface
- Then flatten (I used my hands) until it is about 1 – 1 ½ inches high, take a cookie cutter and cut out biscuits
- Place them on a greased baking tray
Bake for 20 minutes at 400° Fahrenheit and enjoy!
Get Creative! Add jellies, jams, spreads, toppings, and sauces for delicious flavor. In the photo, I used a shaved brown pear, coconut flakes, and slivered almonds.
Go back to: Snacks/Baked Goods
You May Also Like: