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| Look how golden and beautiful on the bottom and fluffy inside these are!! |
I'm very pleased to announce that missing biscuits is now a thing of the past! And the ultra good news is this is a super easy recipe as well.
Gluten Free Buttermilk Biscuits
- 1 3/4 cup brown rice flour
- 1/4 cup potato flour
- 2 Tablespoons corn starch
- 1/4 tsp baking soda
- 1 Tablespoon baking powder
- 1 Tablespoon cane sugar
- 1 tsp sea salt
- 6 Tablespoons cold butter
- 1 cup buttermilk
Directions:
1. Preheat oven to 400 degrees.
2. I used a food processor but you can also use a pastry cutter. Combine all dry ingredients and process in food processor until thoroughly combined.
3. Add cubed cold butter and pulse till meal consistency is achieved.
4. Add buttermilk and stir till just combined.
5. Flour cutting board or countertop with brown rice flour. Dump biscuit dough out onto surface, it will be wet, dust with more brown rice flour to make it easier to work with.
6. Do not using a rolling pin! Use your hands to lightly pat out dough to 1 inch thick and then using a biscuit cutter or just a glass cut out circular biscuits.
7. Place biscuits onto un-greased baking sheet. I used a silipat for this but you can parchment paper or just a decent baking sheet.
8. Bake in oven for approximately 15 minutes, you are looking to achieve a golden brown on the bottom and just a lightly golden top.
9. Remove from oven and let cool for about 10 minutes, this will allow you to remove them from the baking sheet easier and not have them crumble.
10. Serve warm as you wish! I also found these reheated very nicely as it makes about a dozen biscuits and I certainly can't eat 12 biscuits in a sitting. haha!
Enjoy! xoxo - Iris
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| Filled generously with butter and drizzled with honey!! |
