GFCF Buttermilk Biscuits

By merehodge

One of the things I have missed most in my gluten-free life is biscuits: buttery, light
and fluffy buttermilk biscuits like I remember from my childhood in the South and
from favorite drive-throughs like BoJangles' and Biscuitville. As with every other
gluten-free challenge, I determined to tackle this one successfully, and I think you'll
appreciate the results. I have given you two separate ingredient lists: one for a dairy
recipe and one for a non-dairy recipe. Both are delicious, so don't let dairy restrictions
keep you from trying this recipe!

Ingredients

• Dairy Option:
• 2 cups Jules Gluten Free™ All Purpose Flour
• 2 tsp. gluten-free baking powder
• 1/2 tsp. baking soda
• 1 tsp. coarse sea salt (or 1/2 tsp. fine sea salt + 1/2 tsp. course sea salt)
• 4 Tbs. non-dairy butter substitute
• 1/3 cup liquid soy creamer
• 1/2 cup Tofutti Sour Supreme
• non-dairy butter substitute to spread on the tops before baking
• 2 cups Jules Gluten Free™ All Purpose Flour
• 2 tsp. gluten-free baking powder
• 1/2 tsp. baking soda
• 1 tsp. coarse sea salt (or 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
• 4 Tbs. butter
• 1/4 cups powdered buttermilk
• 1/2 cups half and half
• 1/2 cups sour cream (you may use light sour cream)
• Butter to spread on the tops before baking :: Yields 12 biscuits.

Details

Servings 12

Preparation

Step 1

Preheat oven to 375° F (static) or 350° F (convection).
Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients
with a pastry cutter or two knives until you achieve the consistency of coarse meal. Add the
half and half or liquid creamer and sour cream and stir with a fork to thoroughly combine.
Pat the dough onto a clean counter or pastry mat lightly floured with Jules Gluten Free™

All Purpose Flour, forming a 6-7 inch disc shape, approximately 1 inch thick. Dip a biscuit
cutter into the Jules Gluten Free™ All Purpose Flour and cut out approximately 9 biscuits
(cut straight down, do not twist the cutter).
Transfer gently to a parchment-lined baking sheet and prick the tops with a fork a few times.
Lay a small, thin pat of butter or butter substitute on the top of each biscuit before baking.
Bake for approximately 14 minutes, or until the tops are lightly browned and they are firm,
but not hard. It is important not to overbake them!