Thursday, March 7, 2013

Gluten Free Buttermilk Biscuits

My Aunt Fern could make biscuits quicker than a hot knife goes through butter. I used to love to hear her and my Aunt Gaye carry on. They had a southern saying for everything like "Those pants are so tight...I could see her religion." or "He couldn't find his ass with both hands in his back pockets.". I loved visiting with my southern family. I couldn't get enough biscuits and gravy and southern gossip. They were the type of breakfast that would "stick to your ribs". I eventually learned to make them for my children. I thought the days of making and eating biscuits were over when I went gluten free. I discovered after a little experimentation with my regular biscuit recipe, I managed to come up with a buttery flakey biscuit. I hope Aunt Fern would approve, even if I am a Yankee.
Biscuits may not be the healthiest thing I make, but it's definitely food for the soul. Enjoy them with the people you love, and try saying a southern saying or two :)
Gluten Free Buttermilk Biscuits
Active 15 min, Inactive 20 min
Makes about 18 biscuits

1 1/2 c brown rice flour
1 c corn starch
1/2 c sweet sorghum
1/2 c potato flour
1/2 c tapioca flour
2 tsp xanthan gum
1 tsp baking soda
3 tsp baking powder
1 tsp salt
1 stick frozen butter, grated*
1 egg, room temp
1/2 c plain yogurt*
1 c well shaken buttermilk*

Preheat oven to 350 degrees. Line a baking sheet with parchment.

Mix starches & flours together. Add xanthan gum, baking soda, baking powder, salt, and whisk well. Add grated butter (freeze butter for 15 minutes, use a box grater on the smaller shred side), mix until the flour appears crumbly. In a separate bowl or measuring cup stir in, egg, yogurt and buttermilk. SLOWLY add the buttermilk mixture, 1/4 of the mixture at a time stirring until absorbed by the flour. The mixture should be sticky, but not wet. Use less of the buttermilk mixture if necessary to get the desired dough consistency.

Scoop 2" balls onto baking sheet (I use a floured medium size cookie scoop) 2" apart. Bake on bottom rack for 15-20 minutes or until the bottom edges of the biscuit appear golden brown.
*If you are egg or dairy free, try your favorite subs. You can curdle soy or rice milk with a tablespoon of lemon juice or vinegar. Just let it set for 10-15 minutes before using.