Here are the videos of Mary cooking the biscuits using the Tender Biscuits recipe. They turned out great, as you can see above, and were quite delicious.
I should note that I’ve updated the amount of leavening for this recipe since I filmed the video. So, ignore the amounts of baking soda and baking powder mentioned in the video, and follow the recipe as written.
I use goat’s milk…can you use goat’s milk with the vinegar?
Hi Debiann, I would think that would be fine since vinegar can be used to make “buttermilk” from cow’s milk.
Can you make these without the xanthan gum? If you can, do you have to adjust the liquids?
Yes, you’d need to decrease the liquids. The bicuits will be pretty crumbly without the xanthan gum though.
Guar gum would work instead!
Jennifer,
I’d love to know how much guar gum you use and whether you make any alterations. I’ve tried guar gum in the biscuit, but have never been happy with the results compared to the biscuits I make with xanthan gum. The guar gum biscuits tend to flatten out and have a slightly different texture.
Have you used chia seed in any of your baking? I have issues with Guar Gum and Xanthan Gum. I substitute the chia in the gums place. If it called for 1 t. guar gum then I use 1 t. ground chia seed. I have found that Chia Seeds work better than either of the gums in my experimenting.