quickbread - Fluffy Gluten Free Buttermilk Biscuits

By tinathorn

Ingredients

• 1 cup white (or brown) rice flour
• 1 cup non-GMO cornstarch (Bob’s Red Mill) (or potato starch)
• 1/2 cup potato starch (or GF cornstarch)
• 1 Tablespoon sugar
• 5 teaspoons gluten-free baking powder (Rumford or Featherweight)
• 2 teaspoons xanthan gum
• 2 teaspoons fine sea salt
• 1/2 cup (1 stick) cold unsalted butter (or dairy-free buttery spread - Earth Balance), cut into pieces
• 2/3 cup hot buttermilk (or homemade or dairy-free*) (heat to appx. 135F)
• 2 large eggs, lightly beaten
• 2 1/2 tablespoons butter, melted, for brushing

Preparation

Step 1

Preheat the oven to 425°F.

Whisk the dry ingredients together in a large bowl.

Using a pastry cutter or two knives, cut the butter into the flour mixture.

Slowly pour hot buttermilk into eggs, whisking constantly.

Add this mixture into dry mixture; stir to combine; and set aside for 10 minutes.

I basted the melted butter over the last 3 minutes of baking which did not make the biscuits brown enough. I suggest to baste them sooner.

For a crunchy bottom, place the baking sheet in the oven when you preheat it.