Gluten Free Buttermilk Biscuits

elainegl's Note:

These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Serves: 8

Yield: 8.0 biscuits

• ½ cup potato starch
• ¾ cup cornstarch
• 1 ¾ teaspoons xanthan gum
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon sugar
• 1⁄3; cup cold butter , cut into 1/4-inch cubes
• ¾ cup buttermilk

Directions:

1. Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
2. Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
3. Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
4. Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
5. Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
6. Bake 10-12 minutes or until lightly browned.

Reviews

[Ridgewalker]

Finally tried this recipe, and was VERY happy with it. Both my kids loved them, too. The 8 yr old liked sausage on his, and the 6 yr old liked them with jelly. (All three of us eat GF.) Even my gluten-eating Dad ate several. I did have a hard time getting them to brown on top, but that was not worth taking away a star. The taste and texture were excellent!

[Jilly 07]

Made these for my GF daughter who is coming to visit so she can have the make-ahead-and-freeze biscuits with egg, cheddar and turkey bacon. First batch of 6 needed an extra six minutes to bake and still the inside was a tiny bit underdone. For my next batch I'll make 4 biscuits so they're larger and will bake longer. Used 1 C brown rice flour and 1/4 c corn starch. They're very yummy and don't even taste gluten free!

[Emily Elizabeth]

Seriously perfect gluten free biscuits! I followed the instructions exactly and made Traditional Biscuits N' Gravy (W/Sausage - Gluten Free). I make 4 large biscuits so they take about 16-20 minutes to cook. TIME SAVER: Measure the dry ingredients into individual baggies and store in your pantry for later use. Then simply add butter & milk! NO FOOD PROCESSOR: Using a pastry cutter or 2 knives to thoroughly cut in the butter works just fine.