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cruelshoes Joined: 23 Sep 2005 Posts: 2688 Location: Washington State	Posted: Sat Jun 14, 2008 11:21 am    Post subject: Glazed Fruit Filled Drop Biscuits Modified from the Bisquick website. Makes 12 biscuits. I like these because they are not too sweet, but still seem like a treat. And they are easy to make! Biscuits 2 cups Pamela's Baking and Pancake Mix Clone - or Pamela's Ultimate Baking and Pancake Mix 1/4 cup butter or margarine, softened 2 tablespoons granulated sugar 2/3 cup milk 2 oz cream cheese (I used light) 1/4 cup fruit preserves, any flavor (I used raspberry) Vanilla Drizzle 2/3 cup powdered sugar 2 teaspoons warm water 1/4 teaspoon vanilla 1. Heat oven to 450ºF. Line baking shet with parchment paper or silicone baking mat. With heavy duty mixer, beat Bisquick mix, butter and granulated sugar until crumbly. Cut in cream cheese. Stir in milk until dough forms. 2. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves. 3. Bake 10 to 12 minutes or until golden brown. 4. In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Drizzle over biscuits. _________________ -Colleen Dx 8/05 via bloodwork/biopsy 10-YO son Dx 11/05 via bloodwork/biopsy Daughters (12 and 2) have neg. bloodwork A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt
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aklap Joined: 02 Oct 2004 Posts: 8796 Location: WI, USA	Posted: Sat Jun 14, 2008 1:02 pm    Post subject: Those look great!! _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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GFPolarBear Joined: 07 Mar 2007 Posts: 279 Location: WI	Posted: Tue Jul 01, 2008 3:48 am    Post subject: Nice. I've wondered how well Pamela's Ultimate substitutes for Bisquick for such recipes. I think we'll be trying this one. Thanks!
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Fidissimus Joined: 17 Mar 2006 Posts: 1603 Location: Portland, OR.	Posted: Mon Jul 07, 2008 7:36 pm    Post subject: I'm really excited to try this one! Of course I'll have to sub out all the dairy and can't use Pamela's (will try it with BRM All Purpose GF Flour) I'll report back soon! ::licks lips and runs off to the kitchen:: _________________ Cheers! Jenn GF BD: Feb. 2001 Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast. http://graindamaged.blogspot.com/
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Fidissimus Joined: 17 Mar 2006 Posts: 1603 Location: Portland, OR.	Posted: Tue Jul 08, 2008 4:12 pm    Post subject: Do NOT attempt to make this with bean flours - blech! I'm sure they're really good but I had to sub so many things they came out terriable (fake butter, fake cream cheese, but the bean flour was the worst.) I'm working on the rice allergy with a rotation diet and actually had *THAI FOOD* last night and didn't get sick!! *Squeee!* So I'm really, really hoping that I can try to make these again with a rice based flour soon. The bean flour was was too dense. I will note however that they looked very pretty and the homemade strawberry freezer jam was *perfect*. I'll will get these right (even with my foodie limitations!) _________________ Cheers! Jenn GF BD: Feb. 2001 Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast. http://graindamaged.blogspot.com/
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cruelshoes Joined: 23 Sep 2005 Posts: 2688 Location: Washington State	Posted: Tue Jul 08, 2008 4:22 pm    Post subject: I'm rooting for you, Jenn! I know you'll come up with successful modifications. _________________ -Colleen Dx 8/05 via bloodwork/biopsy 10-YO son Dx 11/05 via bloodwork/biopsy Daughters (12 and 2) have neg. bloodwork A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt
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Fidissimus Joined: 17 Mar 2006 Posts: 1603 Location: Portland, OR.	Posted: Thu Jul 10, 2008 8:47 pm    Post subject: Failure #2! Ah well... Tried with Wendy Warks flour (cause I had it on hand) but it didn't cook all the way through and was doughy and raw on the inside. Ick. Second batch I did at 400* for 20 min. nearly the same results just less burnt on the bottom. I'm thinking I'm going to have to try again using a pancake mix. Sadly I have BRM laying around so I'll try that one first (I hope it's not too "beany"). Then I may have to break down and actually buy/use what the recipe calls for! _________________ Cheers! Jenn GF BD: Feb. 2001 Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast. http://graindamaged.blogspot.com/
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celiacmaine-iac Joined: 19 Dec 2007 Posts: 836 Location: Maine	Posted: Fri Jul 11, 2008 8:29 am    Post subject: Not sure if this idea might help.... I tried making biscuits one time using the Wendy Wark and got the same results you did, Jen. I've always used Bakewell Cream for the leavening. My daughter Ali made biscuits using my same recipe (she used the 6-2-1 blend), but doubled the Bakewell Cream and changed nothing else in the recipe. She said they came out perfect. So maybe if you add a little extra baking powder (or some Bakewell Cream if you can find some) it might work. I'm assuming you did add some baking powder to your mix, because the Pamela's already has it in, I think. I think the properties of the WW mix and the 6-2-1 would be close enough that the results would be about the same. I wouldn't add any extra baking soda because that might not taste good. _________________ Steph
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Fidissimus Joined: 17 Mar 2006 Posts: 1603 Location: Portland, OR.	Posted: Fri Jul 18, 2008 11:49 pm    Post subject: I made these biscuits (see below) from Mrs. P's recipe that I altered a wee bit and used Wendy Warks four and they came out great.... my problem now is I can't use the yogurt which is really the catalyst that gives these biscuits their lift. I wish I could apply that to this recipe! Today I hit the GF grocery store and looked at all the pancake mixes. I can't use Pamela's mix, it has almonds in it and I used to love KK's pancake mix but has powdered egg whites in it. I still haven't tried it with BRM's mix yet but in case it's a flop too, I also picked up a local brand (Laural's) to try. For some reason I've just got it stuck in my head that I'm going to make these dispite all the "no-no" foods and they're going to be great! Quote: My version of your biscuits: 1 ¾ Cup Wendy Warks 1 tsp Xanthan Gum 3 tsps Baking powder 1 tsp baking soda 2 tsps sugar 1 tsp salt 6 Tbs cold butter, cut into small pieces 1 cup plain yogurt Preheat oven to 425 degrees. In a mixing bowl, combine all of the dry ingredients and whisk to mix. Mix the cold cut butter in until the mixture resembles crumbs. Add the yogurt and gently mix until the dough forms a ball. Turn out onto a piece of plastic wrap and pat to ¾” thickness. Cut the dough into 2 ½” squares or use a biscuit cutter**. Place 1” apart on an ungreased baking pan (or pizza stone) Bake for 15-20 minutes. Makes 6 large biscuits. **If you don't have a fancy schmanscy biscuit cutter, take a used tin can (like one that holds corn or beans) and remove both the top and bottom. Once you pat out the dough use the can as your cutter, if you can't shake the dough out it can be poked from the other end to drop on the cookie sheet. _________________ Cheers! Jenn GF BD: Feb. 2001 Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast. http://graindamaged.blogspot.com/
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celiacmaine-iac Joined: 19 Dec 2007 Posts: 836 Location: Maine	Posted: Sat Jul 19, 2008 12:00 pm    Post subject: Those biscuits look really good Jen!!! I'm going to try them. I stopped using a biscuit cutter years ago. I pat my dough into sort of a square or rectangle and cut them with a pizza cutter. Much quicker and you don't have to re-roll dough scraps. I started doing that when I still made poison (gluten ) biscuits, because the biscuits that were re-rolled always came out too tough. _________________ Steph
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Fidissimus Joined: 17 Mar 2006 Posts: 1603 Location: Portland, OR.	Posted: Sat Jul 19, 2008 9:01 pm    Post subject: I like the idea of the pizza cutter biscuits! _________________ Cheers! Jenn GF BD: Feb. 2001 Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast. http://graindamaged.blogspot.com/
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