Friday, August 29, 2014

"Flaky" Buttermilk Biscuits

We make this quite often in our home and they are incredible. The tapioca flour leaves a bit of a bitter taste in your mouth but its not horrible and its definitely worth it. They do not "fluff" like regular biscuits do so make sure you make them very close to the size that you would like them to be in the end. Also some times we brush them with butter while baking and they turn out incredible. We have tried multiple different ways either by dropping balls of dough or rolling out and using a cookie cutter to make a round biscuit shape. Try them both ways and see which you like best. Enjoy! 
"Flaky" Buttermilk Biscuits
  
10 minutes to make
Serves 12
This recipe is reprinted with permission from Gluten Free Every Day Cookbook (Andrews McMeel Publishing), by Rob Landolphi...looks like a good cookbook to own. Read more

Ingredients

How to make it

  • 1. Preheat the oven to 425 degrees. Grease a baking sheet.
  • 2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.
  • 3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.
  • 4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm.


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