My Must Have...

I don't even really know what to call this. This is a newly created recipe for me but since I have figured it out I have not been without it. I make it up every weekend whether I use a portion of it right away or I just put it in the refrigerator for later use. It mixes up in about 15 minutes...mainly because the butter takes FOREVER...not really but it sure seems like it! This is one of the recipes I haven't given up butter in...I haven't found a good alternative for pastry crusts. It's worth it to me...judge if you will!

It is the best biscuit...pastry...crust...whatever you want it to be recipe I have ever made. I have used it for sweet and for savory. I have used it for a quick apple skillet dessert and I have made up quick breakfast pockets to take on my way out the door.

This post is just for the dough recipe. I will add recipes for ways I have used it in the coming days!

All Around Dough

Ingredients

2 1/4 tsp Active Dry Yeast (this is the equivalent of one package)

1/4 C Warm Water (I use the inside of my wrist to test this...I aim for about the temp you would want a baby bottle to be...warm but not hot)

1 T Honey (to add to yeast and water)

3 T Honey (to add to dough)

4 C All-Purpose Gluten-Free Flour (I use Bob's Red Mill 1 to 1 baking flour...the blue bag)

2 C Almond Flour

1 T Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 C Cold Butter

2 C Milk of your choice (I use regular whole milk for this recipe)

Directions

1. Combine active dry yeast, warm water, and 1 T honey in a bowl. Set aside.

2. Combine gluten-free flour, almond flour, baking powder, baking soda, and salt in a large bowl.

3. Cut butter into small squares.

4. Place butter into flour mixture and using a pastry blender cut butter into flour. Butter should be about pea size chunks...does not have to be perfect!

5. Add in bubbly yeast mixture, honey, and milk.

6. Stir until well combined. Dough maybe a little gooey and sticky.

7. Lay out a piece of parchment paper on counter.

8. Add a layer of flour to parchment paper.

9. Scrape dough out onto the parchment paper.

10. Work dough around until the it forms a large smooth ball...there will be flour covering the outside and it will no longer be sticky.

11. Dough is ready to be used or placed in the fridge.

*If your yeast mixture isn't bubbly it probably didn't activate properly. This can be because the yeast is old or the water was too cold or too hot.

*This lasts all week in the refrigerator.

*It may accumulate condensation...I just add a little bit of flour to absorb and excess.

Picture Directions...because sometimes I want to know exactly what the consistency should be...don't just say it might be soggy...how gooey or runny is soggy??

Combine yeast, water, and 1 T honey...set aside

Combine dry ingredients.

Add cubes of butter into dry ingredients and blend using a pastry blender.

Add bubbly yeast mixture, 3 T honey, and milk.

Lay out parchment paper on counter. Add a layer of flour.

Scrape dough out onto parchment paper.

Work dough into a smooth ball. Flour should cover the ball and it will no longer be sticky.

Dough can now be worked to use right away or placed in a ziplock bag and put in the fridge for a later purpose.