Protein Flour Co.

Bestsellers

PFC Biscuits

—

by

123389pwpadmin

PFC Biscuits

Protein Flour Co.
These PFC Fluffy Cream Biscuits are made with your ProteinFlour Co. blend and heavy whipping cream, using a simple cream-biscuit methodthat works beautifully with gluten-free flour. The heavy cream adds fat,moisture, and steam in the oven, helping the biscuits rise higher and bake upsoft and tender instead of dense or crumbly. They’re perfect for breakfast, shortcake-style desserts, or as a side for soups and chili.
Print Recipe

Ingredients
  

  • 2 cups PFC all-purpose protein flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 –2 teaspoons sugar optional, for a lightly sweet biscuit
  • 1½ cups cold heavy whipping cream plus 1–2 extra tablespoons if dough feels too dry
  • Optional for extra richness: 2 tablespoons cold butter grated or finely chopped (worked into the dry ingredients before adding cream)
  • Optional finish: a little melted butter to brush on top after baking

Instructions
 

  • Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a large mixing bowl, whisk together the dry ingredients: PFC flour, baking powder, salt, and sugar (if using).
  • If using the optional butter, add the grated or finely chopped cold butter to the dry ingredients. Use your fingertips or a pastry cutter to gently work it in until the mixture looks slightly coarse. (Don’t overwork it—small bits of butter are okay.)
  • Pour in 1½ cups of cold heavy cream. Stir gently with a spatula or spoon until the dough just comes together. If there are dry bits at the bottom of the bowl, add 1–2 tablespoons more cream and lightly fold again. The dough should be soft and slightly sticky, but not soupy.
  • Turn the dough out onto a lightly floured surface (use a little of your PFC flour or cornmeal). Gently pat or press it into a rectangle about ¾–1 inch thick. Avoid kneading heavily—just bring it together.
  • For taller, layered biscuits: Fold the dough in half like a book, pat it out gently again, and repeat this fold one more time. Then pat the dough back out to about 1 inch thick.
  • Use a biscuit cutter or a small round glass (about 2–2½ inches in diameter) to cut out biscuits. Press straight down without twisting so they rise evenly. Gather scraps, gently press together, and cut more biscuits.
  • Place the biscuits on the prepared baking sheet, close together but not touching too tightly (leaving about ½ inch between them helps them rise nicely).
  • Bake at 450°F for 11–14 minutes, or until the tops are lightly golden and the bottoms are browned.
  • Remove from the oven and, if desired, brush the tops with a little melted butter. Serve warm.

Notes

  • If your dough feels dry or crumbly, add a tiny splash more cream (1 tablespoon at a time) and fold gently. Gluten-free flour absorbs liquid quickly.
  • For drop biscuits instead of cut biscuits, add an extra 2–4 tablespoons of cream to make the dough looser. Scoop mounds of dough directly onto the baking sheet and bake as directed.
  • Because your PFC blend is high in protein and fiber, these biscuits will be more filling than traditional ones—perfect for pairing with jam, honey, or savory toppings.
  • For a sweeter, shortcake-style biscuit, use the full 2 teaspoons of sugar and brush the tops with a little cream and a sprinkle of sugar before baking.