Basic Gluten-Free Buttermilk Biscuits
Use this recipe to prepare basic gluten-free buttermilk biscuits that you simply drop onto a cookie sheet and bake. Biscuits are quick breads, leavened by baking powder and/or baking soda. You make them by cutting a fat into flour and adding liquid until a soft dough forms.
Basic Buttermilk Biscuits
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Yield: 12 biscuits
1/2 cup (78 grams) sweet rice flour
1/2 cup (80 grams) superfine brown rice flour
1/2 cup minus 1 teaspoon (80 grams) potato starch
1/2 cup minus 1 teaspoon (58 grams) tapioca flour
3 tablespoons sugar
1 teaspoon xanthan gum
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons cold butter, cut into pieces
1 cup cold buttermilk
1 egg, beaten
Preheat the oven to 400 degrees F. In a food processor or blender, combine the sweet rice flour and brown rice flour and process or blend until very fine. Pour into a large mixing bowl and add the potato starch, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and salt.
Using two knives or a pastry blender, cut in the butter until it’s the size of tiny peas.
Measure the buttermilk into a glass measuring cup and add the egg; beat until combined. Add all at once to the flour mixture and stir just until the liquid is absorbed.
Let stand 5 minutes.
Using a spoon rinsed in cold water to prevent sticking, drop the biscuits the size of a golf ball onto ungreased cookie sheets, leaving about 4 inches between each biscuit. Bake for 25 to 30 minutes, or until the biscuits are light golden-brown.
Cool on a wire rack.
Per serving: Calories 153 (From Fat 60); Fat 7g (Saturated 4g); Cholesterol 34mg; Sodium 298mg; Carbohydrate 22g; Dietary Fiber 0g; Protein 2g.
You can make your own buttermilk by putting 1 tablespoon of lemon juice or vinegar in a measuring cup. Add enough sweet milk to make 1/2 cup and let stand for 5 minutes. Use as directed in the recipe.