Southern Glory Biscuits - 6 Boxes (17.76 oz ea)
1 Box = 17.76 oz; Biscuits - Southern Glory - Light and Fluffy. Easy to make, can't beat the taste! All natural ingredients. The Story of 1-2-3 Gluten Free: Over nine years ago, I was diagnosed with celiac disease. As an adult, I was content to do without rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best as well as gluten-free versions of what their non-celiac friends were eating. In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have pigs-in-a-blanket for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do. - Kim. Gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, egg free, and soy free. Certified gluten free. Manufactured in a dedicated allergen-free facility (no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs, and soy). Made in the USA.
- 6 Boxes of 17.76 oz
- Kosher, gluten free
- Ingredients: Rice Flour, Tapioca Flour, Potato Starch, Cornstarch, Sugar, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Xanthan Gum, Salt.
- To Make Biscuits: 1 package Southern Glory Biscuit Mix; 6 tbsp. unsalted, very cold butter, cut into pieces; 2/3 cup cold heavy whipping cream; 1 cup cold Half and Half + 1-2 tbsp. for brushing; 1 tbsp. sugar for sprinkling. 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Place mix in food processor. Add butter and pulse until mixture resembles a coarse meal (if by hand, use fingers/pastry cutter to work butter in). Add cream and 1 cup half and half. Pulse until dough just begins to come together into a ball. 3. Using a rolling pin, roll the dough to a 1" thickness. Cut biscuits with biscuit cutter or glass. Repeat until all the dough has been cut. (Scraps can be gathered together and re-rolled). Before baking, refrigerate cut biscuits for 1/2 hour for higher rise. 4. Place the prepared biscuits onto the parchment-lined pan leaving about 1/4 inch between them. Brush the tops of the biscuits with 1-2 tbsp. of Half and Half and sprinkle with sugar. 5. Bake for 20 minutes or until lightly browned. Makes 12-14 large biscuits.
- Manufacturer: 1-2-3 Gluten Free, Inc.