Twinkle’s Kitchen | Gluten-free Buttermilk Biscuits

lin-gf-buttermilk-biscuits

Mmmmm…biscuits. It’s often murmured around our house on Sunday morning. Seriously, what’s better than biscuits? Not much, but being without biscuits in a gluten-free household has caused heartbreak and despair.

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OK, so that’s a little bit of an over-dramatized scenario, but really, biscuits have been an integral part of my life for practically 40 years.

I can sit and daydream about the olden days, but when it gets down to it, but if you want something bad enough,, you recreate it.

I won’t lie, gluten-free biscuits are a challenge. Like any of the recipes I’ve converted, some major tinkering had to be done.

Don’t get me wrong; there are so many new, exciting flours and methods for baking gluten-free, yet still you have to find out what combination is good for each recipe. Garbanzo bean flour is fabulous for pasta, but not so great for piecrust. Millet flour is better for this than that. And so forth.

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With the biscuits, my first batch was strictly the GF all-purpose mix. It was ok. They were a little flat, and quite a bit heavy.

After some serious experimentation, however, I ended up with a flaky, buttery outcome, one that might even rival my Grandma’s fresh, buttermilk biscuits from the days of my childhood.

Twinkle’s GF Buttermilk Biscuits

  • 1 ½ cup white rice flour
  • ½ cup sweet sorghum flour
  • ½ cup brown rice flour
  • ½ cup potato flour
  • ½ tsp. sugar
  • 1 tsp. sea salt
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • ¾ cup cold, diced butter
  • 1 cup buttermilk

How-To:

1. Preheat oven to 350 F.

2. Sift your flours and other dry ingredients together to make sure they are evenly blended.

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3. Begin to add your butter pieces evenly across the top of the flour mixture.Knead in the butter, mixing with your hands until it resembles corn meal.

4. Slowly add in your buttermilk – you may not need all of it – until your dough becomes a ball and pulls away from the bowl. There should be no dry flour left in the bowl.

5. Lightly flour a clean surface – like your countertop or a large cutting board – and turn your biscuit dough out onto it.

6. Press the dough gently with the heel of your hand into a large disc, making the dough even. It should be about ¾ of an inch thick. You can use a rolling pin, but I like pressing it out with my hands better. The rolling pin seems to take out some of the flakiness.

7. For shapes, you can cut in squares, but I use the ring from a canning jar. Be adventurous and use cookie cutters, too, if you want.

8. Place cut biscuits onto a lined sheet pan and bake for 15-18 minutes until golden brown.

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9. Remove from oven and cool slightly. Serve warm with butter, jam or gravy.

*Biscuits will keep in an airtight container for about 3-5 days and in the freezer for up to 6 months. You can also freeze the biscuits unbaked, in an airtight container. Just thaw for 15 minutes and follow the baking instructions above.
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Twinkle VanWinkle has more than 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.

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