Products

Product Description

Features

• Gluten-free, Wheat-free.
• Non-dairy, Whole grains.
• No artificial colors, flavors or preservatives.
• Type - Mix, Biscuit & Scone.
• Pack of 6.
• Item Weight - 13 oz.

Brown Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Grainless & Aluminum-Free Baking Soda (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Natural Evaporated Sugar, Sea Salt, Guar Gum, Baking Soda.

Allergen Information: Pamela's Products have been formulated and produced to be wheat-free and gluten-free. Our products are produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.

Country Biscuits: 1 bag Pamela's Biscuit Mix; 12 tbsp butter or butter alternative, cut in 1/2 inch pieces/well chilled; 1 cup milk, soy, rice or almond milk (add 2 tsp lemon juice or apple cider vinegar to milk for a tangy addition). Yield: 9 large or 12 medium biscuits. Place rack in top third of oven and pre-heat oven to 400 degrees. Using a stand mixer with paddle attachment or pastry blender, cut butter into dry mix until pea-sized crumbs are formed. Add milk and mix until just incorporated. Scoop onto a piece of greased parchment or plastic wrap and gently form into a rectangle or circle. Using a second piece of greased wrap on top, gently pat or roll to 1 inch to 1-1/2 inch high. Dough will be soft. Use dental floss to cut dough into 9 or 12 pieces, biscuit cutter dipped each time in rice flour, or greased knife to cut out biscuits and transfer to greased or parchment covered cookie sheet. Bake for 20 to 25 minutes until just starting to brown and biscuit tops are splitting open. Biscuits are fragile when hot. Serve with butter and/or honey. Drop Biscuits: 1 bag Pamela's Biscuit Mix; 8 tbsp butter or butter alternative cut in 1/2 inch cubes/well chilled; 1-1/4 cups milk, soy, rice or almond milk. Yield: 8 large or 12 medium biscuits. Place rack in top third of oven and pre-heat oven to 400 degrees. Using a stand mixer with paddle attachment or pastry blender, cut butter into dry mix until pea-sized crumbs are formed. Add milk and stir until just incorporated. Scoop large dollops onto greased or parchment covered cookie sheet. Bake for 20 minutes until just starting to brown. Biscuits with Honey: For a sweeter biscuit, add 1 to 2 tbsp honey in addition to the milk. Herb Biscuits: For savory biscuits, add 1 to 2 tsp dried herbs or 1 or 2 tbsp fresh herbs to dry mix prior to mixing biscuit recipe. Suggestions: rosemary, oregano, herbes de provence, or tarragon (great with chicken). Cheese Biscuits: Wonderful when served with ham, used as a base for appetizers, or accompanying a bowl of soup. Create savory cheese biscuits by adding 1 cup of grated sharp cheddar cheese, or half sharp cheddar and half Parmesan cheese, along with milk when mixing biscuit recipe.