Ingredients
-
1/2
-
3/4
-
1 3/4
-
1
-
1/4
-
1/2
-
1
-
1/3
-
3/4
-
-
-
-
-
-
Directions
Gluten Free Buttermilk Biscuits, These biscuits combine an adaptation of Roben Ryberg’s biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated’s method for making biscuits These are very white if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you’ll like these Lately I’ve been substituting 1-1/4 cups brown rice flour mix for the two starches It turns out really good with a little less white and a little more nutrition , Honestly I think that people here (that are giving good reviews) forget what GOOD real-gluten-bread counterparts taste like I made this recipe as stated, and (I shouldn’t have been surprised), they had the flavour of shortbread cookies KFC biscuits? Yeah, right! Seriously what is wrong with people’s taste buds?! Then I tried another commenter’s suggestion and used 1 cup rice flour 1/4 cup cornstarch Well those barely rose and turned out dry and crumbly Ugh on to search for another recipe again , I have made these dozens of times now, using whatever flour I have and they are always perfect I make them in a 9 inch cast iron skillet, 6 biscuits fit perfect almost touching and rise nicely this way When I don’t have xanthan gum I have learned that I can use an equal amount of ground psyllium husk with excellent results I always have to cook them for about 20 minutes
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Steps
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1
Done
|
Preheat the Oven to 375f Spray a Baking Sheet (preferrably a Baking Stone) With Cooking Spray. |
|
2
Done
|
Place the Starches, Xanthan Gum, Baking Powder, Baking Soda, Salt, and Sugar Into the Bowl of a Food Processor. Process With Six 1-Second Pulses. |
|
3
Done
|
Sprinkle the Butter Cubes Evenly Over the Flour Mixture, Cover, and Process With 12 1-Second Pulses. the Mixture Should Resemble Coarse Crumbs. |
|
4
Done
|
Pour the Buttermilk Evenly Over the Mixture. Process For 8 1-Second Pulses, or Until the Dough Gathers Into a Moist Clump. |
|
5
Done
|
Using Your Bare Hands, Quickly Gather a Clump of Dough, Lightly Form It Into a Biscuit Shape, and Drop It Onto the Cookie Sheet. Repeat This For All the Remaining Dough, Trying to Handle the Dough as Little as Possible (it's Sticky). I Usually Make 6-8 Biscuits. |
|
6
Done
|
Bake 10-12 Minutes or Until Lightly Browned. |
