quickbread - Buttermilk Biscuits - gluten free

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 buttermilk
• 2 large eggs, lightly beaten
• 2 1/2 tablespoons butter, melted, for brushing

Details

Adapted from glutenfreerecipebox.com

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.

Distribute dough into muffin tins, drop 1/4 cup mounds onto a baking sheet, or pat gently onto a starch-dusted surface and cut with a starch-dusted biscuit cutter or glass.

Bake your gluten free biscuits for 7 minutes. Brush the tops with melted butter. Continue baking the biscuits for another 5 to 8 minutes. Serve the biscuits warm immediately or same day.

Tips 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. *To make homemade buttermilk, combine 1 tablespoon apple cider vinegar with enough milk or dairy-free milk to make one cup. Set it aside for 15 minutes or until thick. If the milk does not become as thick as regular buttermilk use a little less than called for in the recipe.