Light and Fluffy Gluten Free Biscuits

I have finally discovered how to make my biscuits light and fluffy.

1 1/2 cup GF flour. I use Domata brand. **Do Not pack the flour into the measuring cup. This is the first step in keeping the flour "light" and not condensed.

1/4 teaspoon salt

2 1/2 teaspoons baking powder

Stir these three together very well with a fork. Then add: 8 tablespoons cold unsalted butter. Cut the butter in with a pastry cutter. **Spend twice as much time as normal to make it look like a "meal".

Then add 2 eggs and half a cup of milk. (I use almond milk). **Make sure you stir the eggs and milk very well together.

Then make a "well" in the dry ingredients. Pour the liquid in and do broad, wide strokes to stir the liquid together with the dry ingredients. **The less you stir these together, the fluffier your biscuits will be.

Add a tiny amount of flour if dough is too sticky. **Then use a soup spoon and drop biscuit dough onto cookie sheet.

Bake Biscuits at 450 Degrees for 15-20 minutes on 2nd lowest rack in the oven.

Almond Crusted Salmon


4 Salmon fillets
1/2 cup almonds
Butter- about 4 tablespoons
Lemon
Salt and pepper
1/2 teaspoon Cumin
1/2 teaspoon Coriander

Put almonds and seasonings in a food processor. Then, Melt butter. Dip salmon fillets in butter and then in the almond mixture. Place fillets in shallow pan that has been greased. Squeeze lemon juice over fillets.
Bake covered at 375 degrees for 20 minutes or until fillets fall apart when tested with a fork. Add butter and more lemon if fillets seem to be getting dry. Leave oven on.

After fillets are cooked. Add 1/2 cup butter to sauce pan at medium high heat, add 1 tablespoon fresh minced garlic. Add 1 cup heavy whipping cream. Stir until it is smooth and creamy. Take sauce off heat and add it to the cooked fillets. Pour about 1/4 cup chopped almonds over the dish. Put Fillets, with the sauce added to it, back in the oven for about 10 minutes.