Biscuits With Dairy Free Cream Cheese Case Study

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Biscuits with Dairy Free Cream Cheese
Makes 12 biscuits

3 cups Bob’s Red Mill® Gluten Free 1 to 1 Baking Flour
1 tablespoon sugar
1 tablespoon gluten free baking powder
¾ teaspoon baking soda
4 ounces dairy free cream cheese, such as Daiya® or Tofutti®. Cut into ½ inch pieces and freeze 30 minutes
4 tablespoons dairy free margarine, cut into ½ inch pieces and freeze 30 minutes
1 cup dairy free buttermilk (almond milk plus 1 tablespoon lemon juice, let sit 5 minutes)
Place oven rack to middle position, and heat oven to 450˚F. Line baking sheet with parchment paper.
Pulse flour blend, sugar, baking powder, salt, baking soda, cream cheese and margarine in food processor until mixture resembles coarse cornmeal. Transfer
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Cut shortening with pastry blender, two knives or hands to mix the shortening until it resembles coarse cornmeal. Add ½ cup warm water mixing by hand. Continue to add water in small increments of one teaspoon until the mixture is cohesive and knead for two or three minutes.
Make small balls slightly smaller than golf balls. Let stand for 2 or 3 minutes. Sprinkle Bob’s Red Mill® flour on board and also on rolling pin to prevent dough from sticking.
Roll out one ball at a time, making a disk of about 4” to 5” in diameter. Cook on medium-high on a preheated griddle or comal, turning each tortilla two or three times until light brown spots
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Another suggestion is to use a tortilla press with the plastic wrap on the inside plates.
Place cooked tortillas in a tortilla warmer or wrap in a clean dish towel. To store, place in a zipper type bag.
Makes about 6-8 bendable tortillas. Makes 8 tortillas
2 cups instant corn flour (such as Masa Harina®)
1 teaspoon sea salt
1 teaspoon gluten free baking powder
4 tablespoons lard or shortening
1¼ cups warm water
Mix dry ingredients together. Add lard or shortening by cutting in with a pastry blender. Add water and mix until a ball is formed. Let rest about 10 minutes. Divide in half and then in half again to make 4 quarters. Divide these in half making 8 pieces. Roll each one of the 8 pieces into balls.
Press one ball at a time into a flat disc about ¼ inch thick and 4-5 inches in diameter. A tortilla press may be used; or place a ball between 2 pieces of plastic wrap and roll with a rolling pin. Cook on a medium hot griddle for 2 or 3 minutes per side. Keep warm in a tortilla keeper or a clean dish towel, folding towel over tortillas. Eat while tortillas are still

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