Monday, July 21, 2014

Fluffy Buttermilk Biscuits

This is a recipe that I have been working on for some time now. I was obsessed with getting them just right! Nothing is worse than a heavy, gummy or dry, crumbly biscuit, well almost nothing. The key for me was to reduce the xanthan gum by about 25%. After all, it is used to mimic gluten and extra gluten in a biscuit recipe equals hockey puck. I like the soft, tender texture of these biscuits. You can actually see their layers in the photo above, lovely!

  • 2 cups gluten free all-purpose flour
  • 3/4 teaspoon xanthan gum (omit if your blend contains it)
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter (1 stick)
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk

Preheat your oven to 425F
In a medium sized mixing bowl whisk together the dry ingredients. Cut in the butter until it's pea sized.

Combine the remaining ingredients in another bowl and then add it to the dry ingredients. Stir just until the flour is incorporated, don't work it too much.

On a lightly flour surface turn out the dough and pat it into a rectangle about 8x10.
Carefully fold the dough in half over on itself and pat back to the same size.

Do this 3 more times, adding more flour only if it is too sticky. This process gives them their lovely layers. Using a sharp knife, cut the rectangle into 9 equal sized pieces.

Gently shape each piece into a round disk by pressing the 4 corners in a little. Place the biscuits onto an ungreased baking sheet with sides touching and cover with plastic wrap.

Place sheet into the fridge for at least 20 minutes or over night. The butter needs to stay cold so they don't spread as it melts.
Place the biscuits into your preheated oven and bake for 18-20 minutes until golden brown. After baking, brush the tops with melted butter if you wish.

These are sooo.. good!

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