Monday, August 24, 2015

Jammers, we’re Jammin…. Gluten-Free Ratio Rally does Biscuits
January 4, 2012 by Jean Layton

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Bitter Orange Marmalade Jammer Biscuit, Gluten-Free
Bitter Orange Marmalade Jammer Biscuit, Gluten-Free
Why are we jamming?

it’s time for the Gluten-Free Ratio Rally once more, and this month we are all working on biscuits.

Since this Jersey girl hails from way north of the Mason-Dixon line, I just don’t have a family tradition of biscuits.

The only ones I remember as a child came from a blue tube that Popped open when you hit it just right on the edge of the counter.

The first handmade biscuit I can recall was in restaurant management school, and those were produced from a big Bisquick box.

Biscuits weren’t a big part of growing up for me, but I’ve changed that for my girls.

Jammer Biscuit Recipe Gluten Free

The ratio makes it just so easy.


Three parts flour, one part fat, and two parts liquid.

Want to know a great trick?

Whipping cream has 30-36 percent fat and if you are fortunate to live near a restaurant supply store you can get Heavy cream that is 38-42 percent fat.

The proportions of fat to liquid in heavy cream are exactly right for the biscuit ratio.

Perfect flaky biscuits with very little work., just measure and stir.

Flatten the slices, add a bit of jam and read the paper or go shower while they bake. Jammer Biscuits are my favorite.

This recipe is the best way to use up bits of opened jam bottles I know. And I am guessing you might have a few in your fridge post cookie baking for the holidays.

I just can’t be the only person with 6 open jars,

can I?

Jammer Biscuit Recipe Gluten Free

Cherry Jammer- softer jam spreads a bit
Cherry Jammer- softer jam spreads a bit
Jammer Biscuits


Prep time
10 mins
Cook time
20 mins
Total time
30 mins

Use the heavy cream from a restaurant supply if you can find it. The difference in biscuits is impressive. I just wish I could find it organic.
Author: Dr. Jean Layton
Serves: 16 three to four inch pastries
165 grams whole grain flour mix
125 grams white flour mix
10 grams baking powder
3 grams salt
20 grams organic cane sugar
5 grams pixie dust
370 grams heavy cream
1 cup jam of your choice- I used orange marmalade, cherry jam, lingonberry preserves and blackberry for these.
Preheat the oven to 425.
Weigh the dry ingredients into a bowl, resetting the tare between each flour mixture, salt, baking powder, sugar and pixie dust.
This way you only have one bowl dirty at the end, so simple.
Blend them together till the mixture has a uniform color.
Put the bowl back onto the scale and zero it out once again.
Add the cream.
Make sure to use a flexible spatula to combine the mixtures.
It will start out sticky and as you stir get stiffer.
Once the mixture leaves the side of the bowl and forms one cohesive mass, move it to a silpat (or parchment paper) covered baking pan.
Roll the dough into a log about 2 inches in diameter.
Slice the log into 1 inch thick pieces.
Place each piece onto a silpat covered baking sheet leaving about 2 inches of space around each.
Press the center of the biscuit using a spoon or your thumb to form a cavity. You can press it almost to the pan, that allows it to hold a bit more jam.
Bake the biscuits for 10 minutes, rotate the pans and bake 8-10 minutes more till lightly browned.

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