Gluten Free Buttermilk Biscuits

Gluten Free Buttermilk Biscuits

What is not to love about warm biscuits right out of the oven?  Just the smell of them makes my mouth water!  So, every once in a while, I bake these to make a meal extra special.  Whether you are making biscuits and gravy or you need a warm side to go with soup, these biscuits are sure to please.  To make things really easy, I like to mix up the dry ingredients and store it in zip lock bags with the liquid ingredients written on the outside of the bag.  I usually make up three or four at a time to have on hand.  That way, when I want to have Buttermilk Biscuits, all I have to do is pull out the mix, pour the dry ingredients into a bowl and add the butter and milk.  Baking them becomes a cinch and even my husband can do it!

Gluten Free Buttermilk Biscuits

Ingredients:

• 1 cup brown rice flour
• 1/2 cup sweet rice flour
• 1/3 cup + 1 Tbls Tapioca Starch Flour (or you can use Arrowroot Starch or Corn Starch)
• 2 Tbls coconut flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1/4 tsp xanthan gum
• 2 Tbls unsalted Butter (you can use Palm Oil Shortening or Coconut Oil for dairy free)
• 1 Cup Buttermilk, sour milk or sour milk substitute

Method:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place the first 8 ingredients in a large bowl and stir together with a fork.
3. Using the same fork or your hands, cut in the shortening until the mixture is crumbly.
4. Add the buttermilk and stir until combined.
5. Place the dough on a piece of waxed paper and pat into a flat circle about 1/2 inch thick.  Using a biscuit cutter or a glass, press down to cut out biscuits.  Do not twist as you press down.  You should get about 8 biscuits, depending on the size of your cutter.
6. Place biscuits on the prepared baking sheet and bake in the preheated oven for about 15 minutes.

Note:  To make a sour milk substitute, add 1 Tbls lemon juice or apple cider vinegar to 1 cup of non-dairy milk (such as rice milk) and allow it to sit on the counter while you are assembling the other ingredients, approximately 10 minutes.

If you prefer a whole grain type biscuit, replace the first 4 ingredients with the following:  3/4 cup brown rice flour, 1/2 cup sweet rice flour, 1/3 cup + 1 Tbls Tapioca Starch Flour, 1/4 cup coconut flour and add 2 Tbls Buckwheat flour.  Then, proceed with the rest of the recipe.  Contrary to it’s name, Buckwheat flour is not a form of wheat, and it does not contain gluten proteins.  It is actually a seed and is naturally gluten free!