Stewart is ready for christmas breakfast! Are you? Since the Christmas shopping season starts earlier and earlier each year, I’m wondering if you’re experiencing less rush and more relaxation? I mean, it stands to reason that if we start shopping earlier, we should finish earlier, right?
So far it’s working that way for me because I’ve decided to keep things simple, but my grandog Stewart is way ahead of me. He has already donned his Santa hat, delivered his presents and moved on to picking out his outfit for Christmas breakfast. (He’s leaning toward this gray hoodie. What do you think?) Stewart prefers to focus on the food at all occasions so I guess it’s natural he would want to rush through every other task and get ready for the meal.
This is Stewart’s first Christmas with us, so we had to explain to him that our traditional Christmas meal is breakfast rather than dinner. I don’t think he really understood pancakes, biscuits & gravy or anything else he heard until we got to the word bacon. That one he knows. He immediately perked up and became the most obedient dog ever!
Before my sister would agree to go gluten-free, she needed to know how it would affect all the traditions to which she’s attached. Christmas breakfast was one of those traditions. It was important to her to know that she could still have biscuits, or moonrocks as we call them when my mom does the baking.
My sister was pleased to find out that biscuits and gravy could still be on the menu. In fact, we haven’t found anything in our traditional family meals that can’t be made deliciously gluten-free. If you’ve been looking for a gluten-free biscuit recipe, give this one a try:
Makes 6 – 8
1/2 cup brown rice flour
1/4 cup unblanched almond flour
1/4 cup sweet white sorghum flour
1/4 cup + 2 tbsp tapioca flour
2 tbsp arrowroot flour
2 tbsp potato flour
2 tbsp potato starch
2 tbsp beet sugar
1 tsp salt
3 tsp baking powder
1/3 cup shortening
1/3 cup milk
1/3 cup + 1 tbsp buttermilk
Cooking oil spray
Preheat oven to 400º. Spray baking pan with cooking oil spray.
In large bowl, combine brown rice flour, unblanched almond flour, sorghum flour, tapioca flour, arrowroot flour, potato flour, and potato starch. Whisk together until well mixed. Add sugar, salt, and baking powder and mix well. Use a pastry blender to cut shortening into the dry mixture until it forms pea size chunks. Stir in milk and buttermilk until all the dry ingredients are mixed in and begin to form a ball. Beat with a spoon for 30 seconds.
Divide dough in half. Place half the dough on a piece of wax paper and lightly flatten with your palm. Place a second piece of wax paper on top. Roll until 1 inch thick. Using 2 more pieces of wax paper, repeat for the second half of the dough. Remove the top pieces of wax paper from both sections of rolled dough. Turn one of the sections over onto the top of the other to create a second layer. Use a two inch biscuit cutter to cut the dough into circles.
Place cut biscuits 2 inches apart in baking pan & bake at 400º for 18- 20 minutes. Remove to cooling rack. Serve warm.
Christmas breakfast is best enjoyed in your PJs with a cup of piping hot coffee and the ones you love. Don’t tell Stewart. He really wants to wear his hoodie.