Old Fashioned Country Biscuits

For the lightest biscuits, the less you handle the dough, the better. A delicious country classic; like mom used to make!

2 cups GF flour blend, plus 1 T. extra for dusting

1/2 t. salt

4 t. baking powder

1/4 t. baking soda

2 T. butter, chilled and chopped into pieces

2 T. coconut oil, chilled

1 cup buttermilk or sour milk

Preheat oven to 450˚F.

Combine all dry ingredients and whisk together. Add the butter and coconut oil and work into the dry ingredients quickly, using a pastry cutter or fork. Do not allow the fat to melt. Make a well in the center of the dry mixture and pour in the buttermilk. Stir just until the dough forms a soft, moist glob. It should be sticky. But it still needs to have enough body to be able to form a very soft dough that you can cut into loose biscuits. We are not making hockey pucks here!

Plop the ball of dough onto a tea towel that has been dusted with the extra flour. With floured hands, very gently knead the dough 4 or 5 times and gently pat down  into a mound that is about 1 1/2 inches thick. Again, do not overwork the dough!

Cut biscuits with a floured drinking glass or 2.5 to 3 inch biscuit cutter and  arrange them, touching each other, in an unbuttered cake or pie pan.

Bake 15-20 minutes or until lightly golden and flakey (not doughy) when pulled apart. They should read around 205˚F on an instant read

thermometer.

Makes: Eight biscuits.

Notes: For a shortcake biscuit to be used with berries and as dessert, add a

little extra sugar to the recipe and sprinkle extra sugar on top of the

biscuits just before baking.

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of book click this link~

Cinco de Mayo Fun...Pork Carnitas Tacos with Tomatillo Salsa!

What do you do with tomatillos, 

or those ugly little green tomato-looking
things with husks on them?
You make a wonderful tart and savory
green salsa that is great with pork carnitas.
This is classic Mexican food at its best. 
And also my favorite go-to taco recipe. 

Enjoy!

Carnitas

2 1/2 pound pork shoulder, cut into chunks

3 t. dried oregano

2 t. fresh ground pepper

1 t. sea salt

1 t. ground cumin

1 onion, cut into chunks

3 whole garlic cloves

Juice of three limes

12-16 GF corn tortillas*

2 ripe avocados, sliced

Fresh cilantro

Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom 
of a slow cooker.  Toss the onion and garlic on top of the pork. Squeeze the lime 
juice over the top.

Slow cook about 8 hours until meat is falling apart.  Drain the meat and shred the 
pork with a fork.

Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro 
and cabbage.

Tomatillo Salsa

1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)

1/2 cup onion

1 large clove garlic, optional

1 cup cilantro leaves, loosely packed

1 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food
 processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

*Use non-GMO corn products!

This recipe is available in my gluten free cookbook:

"The Very Best of Gluten Free & Wheat Free Cooking"

by Diane B. Jacobs, available at Celiac Disease Info. org