GLUTEN-FREE BUTTERMILK BISCUITS
Do you want flaky biscuits with a light-as-air rise made of flour and butter? You don't need gluten for that. The only essentials are cold flour and butter, quick hands, a skillet, some time in the freezer and a hot oven. Plus, lots of practice. Even if they are a little lumpy and misshapen the first time, everyone will love them with gravy or jam.
Provided by Shauna Ahern
Categories side-dish
Time 2h
Yield 6 to 9 biscuits
Number Of Ingredients 7
Steps:
- Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well.
- Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined.
- Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height.
- Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour.
- Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately.
GLUTEN FREE BUTTERMILK BISCUITS
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.
Provided by elainegl
Categories Breads
Time 27m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- 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.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- 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.
- Bake 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 165.3, Fat 7.9, SaturatedFat 5, Cholesterol 21.2, Sodium 419, Carbohydrate 22.4, Fiber 0.7, Sugar 3, Protein 1.6
GLUTEN-FREE BUTTERMILK BISCUITS
Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!
Provided by Gabby Morano
Categories Healthy Recipes Gluten Free Breakfast and Brunch
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
- Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
- Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g
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