GLUTEN FREE CRESCENT DOUGH RECIPES

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GLUTEN-FREE BISCUITS - GLUTEN-FREE PALATE – EASY GLUTEN ...



Gluten-Free Biscuits - Gluten-Free Palate – Easy Gluten ... image

Gluten-Free Biscuits that are flaky, buttery, and perfect to serve at any meal. These gluten-free buttermilk biscuits are easy to make, quick to bake, and leave your house smelling like a bakery.

Provided by Chrystal

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 17 minutes

Yield 9

Number Of Ingredients 5

1 1/4 cups gluten-free all purpose flour blend (or Bob's Red Mill 1-to-1 gluten-free flour)
1 Tablespoon gluten-free baking powder
1/2 teaspoon salt (omit if using salted butter)
4 tablespoons butter, cold
1/2 cup half and half (or buttermilk to make gluten free buttermilk biscuits)

Steps:

  • Preheat oven to 425°F (218°C). Lightly grease a baking pan or line with parchment paper; set aside. You can also use a cast iron skillet.
  • In a large mixing bowl whisk flour, baking powder, and salt until combined.
  • Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs. You can also grate the butter into the flour and stir it to coat it.
  • Make a well in the center of the flour and butter mixture. Add the half and half, or buttermilk for gluten-free buttermilk biscuits, into the well you created.
  • Stir in the half and half until the dough starts to pull together into a ball.
  • Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Do this two more times, for a total of three times.
  • Place a piece of wax paper on top of the dough and gently roll it out until it's about 3/4 of an inch thick.
  • Cut biscuits with a biscuit cutter. Don't twist the biscuit cutter after you press it down. Continue to cut biscuits. If needed, pull dough back together and roll it out again until all dough has been cut into biscuits.
  • Place the gluten free biscuits close together on the parchment lined baking sheet. They should be close enough together that they touch.
  • Bake for 15-17 minutes or until golden brown and cooked through.
  • Enjoy warm.

Nutrition Facts : Calories 81 calories, CarbohydrateContent 4 grams carbohydrates, CholesterolContent 18 milligrams cholesterol, FatContent 7 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1 biscuit, SodiumContent 207 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

CRESCENT DOUGH GARLIC BREAD RECIPE | ALLRECIPES



Crescent Dough Garlic Bread Recipe | Allrecipes image

Refrigerated crescent rolls are used in this easy twist on garlic bread.

Provided by Yoly

Categories     Garlic Bread

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 slices

Number Of Ingredients 7

¼ cup butter, melted
2 tablespoons grated Parmesan cheese
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper to taste
⅛ teaspoon paprika

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix butter, Parmesan cheese, and garlic in a bowl.
  • Open can of biscuits but do not unroll the dough. Cut dough into 12 equal pieces using a serrated knife. Place dough slices onto the prepared baking sheet and brush with garlic butter. Sprinkle each slice with Italian seasoning, pepper, and paprika.
  • Bake in the preheated oven until golden brown, 16 to 20 minutes.

Nutrition Facts : Calories 112.3 calories, CarbohydrateContent 7.7 g, CholesterolContent 10.9 mg, FatContent 8.1 g, FiberContent 0.1 g, ProteinContent 1.7 g, SaturatedFatContent 3.6 g, SodiumContent 186.9 mg, SugarContent 1.3 g

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