Buttermilk Biscuits, Gluten-Free

by Jeanne on September 7, 2009

Hey folks! Happy Labor Day. We’ve decided to celebrate Labor Day by getting sick. So much more relaxing than running around and having fun on a holiday, don’t you think? Of course, we’re loving life right now, in between sneezes and coughs.

Anyway, being relatively house-bound makes me want to bake. Today I decided to try another recipe for buttermilk biscuits. A new friend, Lorna Yee, who blogs at The Cookbook Chronicles, is a fantastic cook and baker and writer. She shared her go-to recipe for Buttermilk Biscuits on her blog and they look great. She does these either as written or with 100% leaf lard. Actually, you have to go over and look at her results using just lard. Seriously, go. I’ll wait.

Isn’t that incredible? I mean, wow.

I immediately decided to adapt this recipe to gluten-free–and as you can see,  the results are wonderful!  You can also make this recipe dairy-free.

Gluten-Free Buttermilk Biscuits
-adapted from recipe by Lorna Yee

Special Equipment Needed
-2-3″ cookie/biscuit cutter with sharp edges (don’t use the rim of a glass)

2 cups (280g)  Jeanne’s Gluten-Free All-Purpose Flour Mix, sifted
2 tablespoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
4 tablespoons (60 g; 2 oz) butter, cold
4 tablespoons  (60g; 2 oz) leaf lard or shortening, cold (or just use extra butter if you don’t use these)
3/4 cup buttermilk (180 ml)
Tapioca flour for dusting

Optional glaze: one egg yolk beaten with 2 tablespoons milk

Preheat the oven to 425 degrees F.

In a mixing bowl, stir together the sifted flour, baking powder, baking soda, and salt. Add the butter and lard, and cut in with a pastry blender or your fingers until the fat resembles coarse, pea-size clumps. Stir in the buttermilk, taking care not to over-mix.

Turn the dough out onto a floured surface or Silpat, and shape into a cohesive mass. Roll the dough out with a tapioca flour-floured rolling pin until it reaches about 1” thick, then cut with a tapioca-floured biscuit cutter. It’s important that the cutter goes in an out of the dough with minimal squishage of dough. Be careful not to turn the cutter as you cut the dough–this will “seal” the edges together and prevent the biscuits from rising to their true potential. This minimal squishing of the edges is what helps the biscuits to rise and be fluffy:

Place the biscuits on a parchment-lined cookie sheet, and brush the tops with an egg yolk beaten with milk if you want to glaze them.

Bake the biscuits for about 15 minutes, until the biscuits are golden brown and nicely risen.


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