buttermilk biscuits Archives

Best Recipes of 2017

Another year is almost over…and what a year it was! I am almost finished with my Cooking Bucket List from 2017. I have one more recipe to make, which I will make for New Year’s Eve. Stay tuned next week to learn how my bucket list recipes turned out and what is in store for 2018. For this week, here is a round-up of my best recipes of 2017. These are the most visited recipes by the readers…you!

Thanks for reading Mamma’s Cooking this year! Click here if you want to check out last year’s favorites. Looking forward to continuing to share new recipes with you and making good food that just happens to be gluten free! Happy New Year!

Strawberry Sauce

Having different sauce recipes in your repertoire to change up meals and desserts can expand your menus tremendously. Sauces are not just for savory dishes. My strawberry sauce is simple and delicious! Strawberries are so tasty and sweet. My kids love them, so when they are on sale, I buy them up! Often that means that they can start to go bad before we have had a chance to finish eating them. With all the amazing fresh fruit and vegetables coming into season, they are more cost effective and much more abundant. Here is this crazy easy recipe that you can use to top pancakes or waffles, ice cream or yogurt or whatever you like!

Strawberry Sauce

Ingredients

16 ounces of fresh strawberries, sliced

2 Tablespoons of sugar (add ½ Tablespoon at a time and taste because it depends on how sweet your strawberries are naturally)

2 Tablespoons of water

1 teaspoon of balsamic vinegar, optional (but I think it adds such a great depth of flavor! Doesn’t taste vinegary)

Directions

Add all the ingredients to a sauce pan on medium high heat on the stove. Stir every couple of minutes until the fruit breaks down and it becomes a sauce, about 15 minutes. Serve warm over pancakes or cool and pour over ice cream or swirl in with yogurt. Can keep in the fridge 3 or 4 days in an airtight container.

You can also make this with blueberries, raspberries or blackberries and just adjust the sugar based on how sweet the fruits are. Don’t let those summer fruits go to waste!

There are just so many uses for this sauce. You can make ice cream sundaes, pour this sauce over gf angel food cake or my biscuits for a version of strawberry shortcake.

What is your favorite summer sauce? How do you use it?

Gluten-Free Breakfast Ideas

You always hear that breakfast is the most important meal of the day. It also happens to be my favorite, but there never seems to be enough time! That is why I am a firm believer that breakfast is great anytime of day. When I have time, whether its morning afternoon or evening, I’ll make breakfast! Sometimes I’ll eat dinner for breakfast or breakfast for lunch, there are no rules 😉

My family’s breakfast preferences are on the sweet side, so I impose my savory tendencies on them as much as they allow. I’m not really a sweet person. I don’t really like waffles, unless there is fried chicken involved or pancakes unless they are wrapped around sausage. Breakfast Pizza and Gluten-Free Buttermilk Biscuits are two favorites in our house. A frittata is an easy way to get breakfast on the table fast and so versatile.

Frittata

Ingredients

8 eggs

½ cup of milk

½ teaspoon of salt

1/8 teaspoon pepper

1 ½ cups of your choice of vegetable (peppers or asparagus or potatoes or mixture)

¼ cup of your choice of sausage or bacon (optional)

½ cup of your choice of cheese (shredded cheddar or feta)

Directions

Preheat oven to 375. Whisk together eggs, milk, salt and pepper. If vegetables and meat are not cooked, saute in oven proof skillet. Then pour egg mixture into pan and place in the oven for 20 – 25 minutes, until center is set and it no longer jiggles. If vegetables and meat are already cooked, just mix in with egg mixture before pouring into the pan.

I do sometimes give in to their many, many requests for sweet breakfasts. For pancakes, we usually use the Gluten-free Bisquick mix, but occasionally will make them from scratch using Cup4Cup GF flour or a variation like these Gingerbread Pancakes. These blueberry muffins make for a great breakfast on the go.

During the week however, we keep it simple and quick. My husband and kids mainly have cereal, yogurt or fruit and toast with Nutella. Even my kids who do not have celiac disease love Goodbye Gluten‘s gluten-free bread, which I can usually get at Wegman’s. When toasted, I even like it. I usually choose to top my toast with avocado or cream cheese and tomato or have a sunny side up egg. What are your favorite gluten-free breakfasts? I would especially love to hear your favorite smoothie recipes!

Gluten-Free Buttermilk Biscuits

That’s right. Buttermilk biscuits that are gluten-free! These are so good and so satisfying. They can be covered with butter and your favorite jam or your favorite sausage gravy. Fill them with some pulled pork for a fun dinner or game day snack. I topped them with leftover swedish meatballs for a twist on biscuits and gravy. The options are endless.

I have adapted this recipe from Southern Living. I had a subscription for a long time and loved every recipe I made from it and now from one of the many cookbooks I have acquired since then. This is from an online recipe. You can find the original recipe from which I drew inspiration here.

Buttermilk Biscuits

Ingredients

2 cups plus more for dusting, all purpose gluten-free flour (I used Cup4Cup Gluten-Free Flour)

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

8 Tablespoons unsalted butter, diced and cold

1 ¼ cup buttermilk

Directions

Preheat oven to 400 degrees. Whisk together all ingredients except for butter and buttermilk. Add butter and press together with fingers until the size of peas or a little smaller or use a pastry cutter to combine. Add the buttermilk and mix until it holds together. Transfer onto cutting board and knead together for a minute. Add flour as needed. Flatten out or roll out to about ¾ of an inch. Use your favorite biscuit cutter or cup to make the circles. Add to a buttered cast iron skillet. Bake for 25-30 minutes.

Please let me know if you try this! Would love to hear good or bad how they turn out at your house!