GLUTEN FREE BUTTERMILK BISCUITS
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Provided by elainegl
Categories Breads
Time 27m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
- Bake 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 165.3, Fat 7.9, SaturatedFat 5, Cholesterol 21.2, Sodium 419, Carbohydrate 22.4, Fiber 0.7, Sugar 3, Protein 1.6
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Naeemakram Toor
[email protected]Meh.
Md Monim Rahaman
[email protected]I wasn't a fan of these biscuits. They were too dry and crumbly for my taste.
Maria Caridad Sigaran
[email protected]These biscuits are a great option for those with gluten sensitivities, but they're not quite as good as traditional buttermilk biscuits.
Marlene Denson
[email protected]I had a little trouble getting the biscuits to rise properly, but they still tasted great. I'll definitely try this recipe again.
Rana Yousaf
[email protected]These biscuits are a little denser than traditional buttermilk biscuits, but they're still very good. I especially love the crispy edges.
YASIN GAMAR
[email protected]I'm so grateful for this recipe. I've been craving buttermilk biscuits for months, and now I can finally enjoy them again. Thank you!
Tiron Tiron
[email protected]These biscuits are amazing! I've never had gluten-free biscuits that were so light and fluffy. They're perfect for breakfast, lunch, or dinner.
mdtaizul islam
[email protected]I was so excited to try this recipe, and I was not disappointed! The biscuits turned out perfectly, and they were absolutely delicious. My whole family loved them, even the ones who don't have to eat gluten-free.
Ballo Ahmed
[email protected]I've tried many gluten-free biscuit recipes, and this one is by far the best. The biscuits are light and fluffy, with a perfect golden brown crust. They're also incredibly easy to make, which is a huge bonus.
petronella lubasi
[email protected]These buttermilk biscuits are a game-changer for those with gluten sensitivities. The texture is spot-on, and the flavor is so rich and satisfying. I'm so glad I found this recipe!