350F Medium Oven.
Check at 27 minutes.
Check at 5 minutes later.
Check again at 5 minutes later.
Finally pulled them at 15 minutes extra. 42 minutes. Next time use higher temp.
Fret about the timing but enjoy the smell. Good food takes time.
There has been a fair amount of publicity in the blogosphere about making traditional (Southern) biscuits with mostly oat flour and a wee bit of conventional all purpose flour to add back gluten. Then their recipe adds back all the bits to make the entire mess "Self Rising".
Fair enough but why?
Simply put it is because there is no gluten in oat flour. The expected result is that the biscuits will be extra light and fluffy. These were extremely tender, literally broke apart when I started slicing them with a very sharp knife.
If you have oats for oatmeal, to make oat flour is easy - put the cup of oats in a high powered blender and turn it on until you get the desired result.
So yours truly got the bright idea to substitute ingredients. I used my cream biscuit recipe which works incredibly well. Since it is a known quantity, why not play with my food?
My new recipe is as follows:
- 1 Cup Oat Flour
- 1 Cup Self Rising Flour
- 1/4 Teaspoon Baking Powder (probably needs more)
- 1 1/2 Cup Whipping Cream (or Heavy Cream).
- Mix until you have a dough.
- Spoon out 2 ounces or 1/4 cup of dough onto parchment
- Bake at 350F in preheated oven
- Check for done at 27 minutes.
- Add more time as needed - I added 15 minutes total
My batch needed more time.
First was 5 minutes because the tops were not even tan let alone golden.
Add another 5 minutes and recheck.
And finally pull them 5 minutes later for a total of 42 minutes.
They were incredibly tender. Very buttery taste with a bit of an oat bread undertone. These biscuits will be awesome in a bath of sausage gravy.
When I say tender, they did fall apart on the plate.
So Success but I will definitely need to tweak the temperature and add in more Baking Powder - about 1 Teaspoon next time.