(Note: the biscuit in this photo is made from 100% lard. Butter won’t give you quite the intense level of flakiness)
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, has a fabulous one on her site. [Edited to add: the blog is no longer up, so I took down the links].
After seeing her photos, 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 aluminum-free, double-acting 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
(you can also use 100% lard/shortening, but the flavor won’t be quite as good as it is with butter)
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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