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1-2-3 Gluten Free Biscuits, Southern Glory, Fortified, Light & Fluffy
1-2-3 Gluten Free Biscuits, Southern Glory, Fortified, Light & Fluffy
17.76 oz
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About
Details
Easy to make, can't beat the taste! Wheat and gluten free. Dairy and casein free. Peanut and tree nut free. Egg free. Soy free. Sesame free. Makes 2x more than other brands! GMO free. Non GMO. Certified: Gluten-free. For even more recipes and serving suggestions, please visit: www.123glutenfree.com. The Story of 1-2-3 Gluten Free: Almost 15 years ago, I was diagnose with celiac disease. As an adult, I was content to do without. However, when my nieces and nephew were also diagnosed, I wanted them to be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. We soon found that our family and friends (both celiac and non-celiac) loved the foods I created and, so, we decided to share our products with others. We hope you enjoy our products as much as we do. Life's full of compromise. Your food doesn't have to be. - Kim. Twitter. Facebook. No artificial flavors. No artificial colors. This box is made from 100% recycled material and printed with vegetable-based inks. Please recycle this box. Made in the USA.
Ingredients
Rice Flour, Tapioca Starch, Potato Starch, Non-gmo Corn-starch Aluminum-free Corn-free Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Xanthan Gum (stabilizer), Salt, Niacin (vitamin B3), Reduced Iron, Calcium Carbonate, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid (vitamin B9).
Directions
To Make Biscuits: 1 package Southern Glory Biscuit Mix, 6 tbsp very cold unsalted butter or unsalted margarine, cut into pieces, 2/3 cup cold heavy whipping cream, 1 cup cold Half & Half + 1-2 tbsp for brushing, 1 tbsp sugar for sprinkling. 1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. 2. Place mix in food processor. Add butter and pulse until mixture resembles a coarse meal (if by hand, use fingers/ pastry cutter to work butter in). Add cream and 1 cup Half & Half. Pulse until dough just begins to come together into a ball. 3. Using a rolling pin, roll the dough to a 1-1/2 thickness. Cut biscuits with biscuit cutter or glass. Repeat until all the dough has been cut. (Scraps can be gathered together and re-rolled). Before baking, refrigerate cut biscuits for at least 1/2 hour (the colder the dough, the higher the rise). If desired, you may wrap and freeze the cut biscuits individually and, when needed, remove from freezer and bake. 4. Place the prepared biscuits onto the parchment-lined pan, edges touching. Using 1-2 tbsp. total, brush the tops of the biscuits with Half & Half and sprinkle with sugar. (Some prefer to sprinkle with a little salt to make breakfast sandwiches). 5. Bake for 20 minutes or until lightly browned. Makes 14-16 large biscuits. To make Buttermilk Biscuits: Substitute 1-1/3 cups buttermilk for cream and Half & Half. To make Non-dairy Buttermilk Biscuits: Use non-dairy shortening in place of butter. Make your own buttermilk by adding 1 teaspoon fresh lemon juice or teaspoon cider vinegar to each 1/3 cup warm milk substitute. Let sit until it thickens and cools (about 25 minutes). For this mix, you will need 1-1/3 cup milk substitute and 4 teaspoons lemon juice or cider vinegar.
Warnings
Manufactured in a dedicated allergen-free facility (no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs and soy).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 390mg16%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 1g
Details
Easy to make, can't beat the taste! Wheat and gluten free. Dairy and casein free. Peanut and tree nut free. Egg free. Soy free. Sesame free. Makes 2x more than other brands! GMO free. Non GMO. Certified: Gluten-free. For even more recipes and serving suggestions, please visit: www.123glutenfree.com. The Story of 1-2-3 Gluten Free: Almost 15 years ago, I was diagnose with celiac disease. As an adult, I was content to do without. However, when my nieces and nephew were also diagnosed, I wanted them to be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. We soon found that our family and friends (both celiac and non-celiac) loved the foods I created and, so, we decided to share our products with others. We hope you enjoy our products as much as we do. Life's full of compromise. Your food doesn't have to be. - Kim. Twitter. Facebook. No artificial flavors. No artificial colors. This box is made from 100% recycled material and printed with vegetable-based inks. Please recycle this box. Made in the USA.
Ingredients
Rice Flour, Tapioca Starch, Potato Starch, Non-gmo Corn-starch Aluminum-free Corn-free Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Xanthan Gum (stabilizer), Salt, Niacin (vitamin B3), Reduced Iron, Calcium Carbonate, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid (vitamin B9).
Directions
To Make Biscuits: 1 package Southern Glory Biscuit Mix, 6 tbsp very cold unsalted butter or unsalted margarine, cut into pieces, 2/3 cup cold heavy whipping cream, 1 cup cold Half & Half + 1-2 tbsp for brushing, 1 tbsp sugar for sprinkling. 1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. 2. Place mix in food processor. Add butter and pulse until mixture resembles a coarse meal (if by hand, use fingers/ pastry cutter to work butter in). Add cream and 1 cup Half & Half. Pulse until dough just begins to come together into a ball. 3. Using a rolling pin, roll the dough to a 1-1/2 thickness. Cut biscuits with biscuit cutter or glass. Repeat until all the dough has been cut. (Scraps can be gathered together and re-rolled). Before baking, refrigerate cut biscuits for at least 1/2 hour (the colder the dough, the higher the rise). If desired, you may wrap and freeze the cut biscuits individually and, when needed, remove from freezer and bake. 4. Place the prepared biscuits onto the parchment-lined pan, edges touching. Using 1-2 tbsp. total, brush the tops of the biscuits with Half & Half and sprinkle with sugar. (Some prefer to sprinkle with a little salt to make breakfast sandwiches). 5. Bake for 20 minutes or until lightly browned. Makes 14-16 large biscuits. To make Buttermilk Biscuits: Substitute 1-1/3 cups buttermilk for cream and Half & Half. To make Non-dairy Buttermilk Biscuits: Use non-dairy shortening in place of butter. Make your own buttermilk by adding 1 teaspoon fresh lemon juice or teaspoon cider vinegar to each 1/3 cup warm milk substitute. Let sit until it thickens and cools (about 25 minutes). For this mix, you will need 1-1/3 cup milk substitute and 4 teaspoons lemon juice or cider vinegar.
Warnings
Manufactured in a dedicated allergen-free facility (no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs and soy).
Common questions
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