Get-Better Biscuits

DD has been getting over a rather virulent bout of norovirus, in all its multi-faceted manifestations. It’s not pretty, people, not pretty. We woke up seven times on Thursday night between 2am and 7am. I suppose at 7am, it was Friday morning, but I’m too tired to split hairs. All she managed to hold down all day yesterday were sips of water and some broth. This morning, I thought I’d tempt her back to eating with some banana pancakes and fluffy biscuits.

mmmm, fluffy biscuits… remember when I made them for Mardi Gras last year in a bid to educate DD? Well, this time, I had to adapt them to exclude the gluten (for me) and dairy (for DD). Delighted to report the recipe adaptation (scroll down) was successful – check out the deliciousness …

biscuits Collage

DD enjoyed one mini-biscuit. That’s all her ravaged tum could handle. But it was good enough for me. Being a good mamma, I scarfed the rest. With maple-butter, because I’m not dairy-free!

So, what’s up with you this weekend? How has 2016 been treating you so far?

Quick notes to make the magic yourself:

  • Pre-heat the oven to 240C/460F, and use just under two cups of gluten-free self-raising flour blend and one cup of lactose-free single cream, toss in a pinch of salt, and mix ’em together to get a sticky dough.
  • Turn the mix onto a lightly floured board, and pat to about half an inch thickness.
  • Then cut the biscuits (don’t twist, just press & lift), line them up on the baking tray and in eight minutes, TA-DA, golden, fluffy biscuits. 
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14 Comments

      1. It is the amount of carbs in gluten free flour that turns to sugar in my body. But i can re adapt recipe . I have tried many gluten free flour products unfortunately they and my body do not get along. 22grams of carbs in 1/4 cup is high for me.

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  1. I hope she feels better soon, and you all get some downtime to enjoy!
    (I like my biscuits made with glutenous White Lily flour, but I’m glad you’ve got a tasty alternative!)

    Liked by 1 person

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