GF Buttermilk Biscuits

By kelseyll

See Youtube video: http://blog.julesglutenfree.com/2012/09/gluten_free_buttermilk_biscuits/

Ingredients

• 2 cups Jules Gluten Free™ All Purpose Flour
• 2 tsp. GF 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)
• 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk (Vance’s DariFree™ Non-Dairy Milk Alternative)
• 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
• 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer)
• 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
• 1/2 cup sour cream, dairy or soy OR plain coconut yogurt (Tofutti® Better Than Sour Cream or So Delicious® Plain Coconut Yogurt)
• milk (dairy or non-dairy) to brush on tops before baking

Details

Adapted from blog.julesglutenfree.com

Preparation

Step 1

Preheat oven to 375° F (static) or 350° F convection (preferred).

Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.

If not using powdered buttermilk, add apple cider vinegar to measured half and half or creamer. Add with sour cream to dry ingredient bowl and stir with a fork to combine.

Pat the dough onto a lightly floured (with Jules Gluten Free™ All Purpose Flour or cornstarch) counter or pastry mat, forming a disc shape, approximately 1 inch thick. Dip a biscuit or cookie cutter into your flour and cut out biscuits (cut straight down, do not twist the cutter!).

Transfer each cut biscuit to a parchment-lined baking sheet. Brush each biscuit with milk before baking.

Bake for approximately 11-14 minutes (depends on biscuit size) or until the tops are lightly browned and they are firm, but not hard; bake for less time if biscuits are small. It is important not to over bake them!

Yield: 9 biscuits (approximately 2 1/2 inch diameter each)