Gluten-Free Buttermilk Biscuits
I don’t know about you, but prior to going gluten-free I didn’t make biscuits from scratch very often. Instead I was a happy and frequent consumer of those exploding cans of refrigerated biscuit dough. That’s sort of a shame, because making biscuits is ridiculously easy, even in gluten-free form. And I probably don’t have to tell you about how amazingly versatile biscuits are. What else could be equally appropriate topping a chicken pot pie or a peach cobbler?
The first time I made gluten-free biscuits, I set one or two aside for a breakfast sandwich. I think I may have shed a tear or two of joy when I bite into that bacon, egg and cheese on a biscuit. What can I say? I’m a breakfast sandwich girl. I’m still impatiently awaiting the day somebody recreates an authentic New York bagel in gluten-free form, but until then, I guess these biscuits will tide me over…
Gluten-Free Buttermilk Biscuits
Ingredients:
* 3/4 cup rice flour
* 3/4 cup potato starch
* 1/2 cup sorghum flour
* 1 teaspoon xanthan gum
* 1 Tablespoon baking powder
* 1/2 teaspoon baking soda
* 2 Tablespoons sugar
* 1 teaspoon salt
* 8 Tablespoons (1 stick or 1/2 cup) cold butter, cut into small cubes
* 1 cup buttermilk
Directions:
In a large bowl, combine the rice flour, potato starch, sorghum flour, xanthan gum, baking powder, baking soda, sugar and salt and stir to combine. Cut in the cold butter with a pastry cutter or two knives. Add the buttermilk and mix with a spoon until well combined. The mixture will start to pull away from the sides of the bowl.
Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes or overnight. While dough is chilling, preheat the oven to 450 degrees and line a baking sheet with a Silpat mat or parchment paper.
Remove the dough from the refrigerator and between the sheets of plastic, roll out the dough to a thickness of about an inch to an inch and a half, depending on how large you'd like your biscuits. Peel back the top layer of plastic and cut out rounds of dough using a floured 2 1/2-inch biscuit cutter (or a floured can or glass about the same approximate diameter). Place dough on the prepared baking sheet. Re-roll any leftover dough and again cut out rounds of dough. Use your hands to shape any small, left-over dough.
Place the baking sheet in the preheated oven and bake for approximately 15-18 minutes, or until the biscuits are lightly golden, rotating the baking sheet halfway through baking time.
Makes 8 to 12 biscuits, depending on thickness.
Adapted from Gluten-Free on a Shoestring
Welcome! I'm Cate and Girl Cooks World is my recipe journal from my culinary trip around the world. 
I'm going to enjoy this trip to the American South if all the recipes turn out like this one! I can imagine cracking this open and watching the steam pour out…the butter melting… *Drool*
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Thanks Jeff… I actually just got done with a long day of cooking. Let's just say there's going to be some pretty kick-ass recipes coming next week! The American South has been treating me pretty well so far :)
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These look amazing.
We love them.
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These look so good! Awesome pictures!
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