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
* 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
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