Big Gluten Free Buttermilk Biscuits

Big and buttery, easy to adapt!

Big Gluten Free Buttermilk Biscuits

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup white rice flour

  • ½

    cup brown rice flour

  • ¼

    cup and 2 tbsp tapioca flour

  • ¼

    cup potato flour

  • 1

    tsp fine sea salt

  • 1

    tsp baking soda

  • 1

    tsp baking powder

  • 1

    tsp xanthan gum

  • ¼

    tsp guar gum

  • 5

    tsp sugar

  • 1

    cup buttermilk

  • 4

    tbsp butter, cold and cut into cubes

  • 1

    egg and 1 egg yolk

  • to make them lower fat, use these ingredients instead:

  • use 1½ tbsp canola oil

  • tablespoons cold cubed butter and

  • ¼

    cup more buttermilk

Directions

Preheat oven to 350 Combine all dry ingredients together in a large bowl. Mix together well. Next, mix all wet ingredients in a smaller bowl, except for the butter. Fold the wet ingredients into the bowl with the dry ingredients. Lastly, add the cubes of cold butter. Use your hands to gently work the butter into the dough, but you want to make sure there are still a few little chunks of butter in the dough. Roll the dough into about 6 medium balls, flatten into discs about 3/4 of an inch thick. Brush with butter if you want them golden on top. Bake for 12-15 minutes at 350.


Nutrition

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