GlutenFree Biscuits: Your Recipe, My Kitchen

Gluten Free Biscuits

I lasted all of two weeks before I had to make a bread of some sort.  In those two weeks, I checked out 5 Gluten Free cookbooks from the library and found site after site of gluten free recipes online.  I started a little notebook of GF recipes, all breads. Then I started buying weird flours – things like Garfava…a unique blend of garbanzo and fava beans ground into flour.  Finally, I got out my new Blendtec grain grinder and ground up some brown rice and some white rice.  Then, I made biscuits.

Gluten Free Biscuits

I have told you how much I love biscuits.   I could pass up fried chicken as long as I could have my butter drenched, calorie laden biscuit.  It only stands to reason that my first experiment with gluten free baking would be these.  The recipe came from Food.com.  I read through all of the comments and altered the flours  the way most of the comment writers did.  I am too scared to venture out on my own yet.

Gluten Free Biscuits

They were pretty good in a “these are not wheat…what exactly are these?” kind of way..  Considering it’s them or nothing, though,  they were great.  I ate the first one warm out of the oven with butter.  My daughter saw them and had one too.  She declared them yummy and ate 2 more.  The next one I had turned into shortcake…just added a couple of strawberries and a dollop of whipped cream.  It was nice to know that the recipe works savory or sweet.  I think I will try some peanut butter and jelly on the last one, if Princess Pat hasn’t found it already.

GlutenFree Biscuits: Your Recipe, My Kitchen
Author: 
 
Ingredients
  • ½ cup potato starch
  • ½ cup brown rice flour
  • ¼ cup cornstarch
  • 1 Tbsp sugar
  • ¼ tsp salt
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1¾ tsp xanthan gum
  • ⅓ cup cold butter, cut into pieces
  • ¾ cup buttermilk
Instructions
  1. Mix the first 8 ingredients in a bowl.
  2. Cut in the butter with a pastry blender (or do it in a food processor).
  3. Add the buttermilk.
  4. Stir until moistened, but don't play with it.
  5. Form into 6-8 biscuits and bake on a greased baking sheet (or silpat) 15 minutes at 375 degrees F.

 

Items used in this recipe:
(affiliate links)