Friday, May 10, 2013

Gluten-Free Buttermilk Biscuits

These buttermilk biscuits are so light and fluffy, you'll never notice that they are gluten free. Serve them warm with butter and honey. Yum! You could eat them for breakfast, as a snack with tea, with a dinner, or just because... any time of day or night. 


Gluten-Free Buttermilk Biscuits
1/2 cup sorghum flour
1 cup cornstarch
1/2 cup tapioca flour
1 teaspoon xanthan gum (or guar gum)
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons butter, cold, diced
3 tablespoons cold vegetable shortening
1 cup buttermilk
2 to 3 tablespoons water (if needed)

Preheat your oven to 425 degrees. 

In a large bowl, combine all of the dry ingredients with a whisk to blend. Add the butter and shortening using a pastry cutter or two knives to cut in the butter and shortening until the mixture resembles small peas. 

Stir the buttermilk into the dough until it forms a ball. If the mixture is too dry, add a tablespoon of water (or more if needed). Turn the dough onto a flat, smooth surface that's been dusted with tapioca flour and knead until smooth. Form the dough into a disk 1 inch thick and use a round biscuit cutter or cookie cutter to cut 3-inch biscuits. Arrange the biscuits in an ungreased 9 inch cake pan. Bake for 12 to 15 minutes or until golden brown. 


recipe from Blackbird Bakery cookbook by Karen Morgan

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