GLUTEN-FREE BUTTERMILK BISCUITS
When I was a little girl, making biscuits was one of my favorite things to do because they were so easy and so delicious. Not until I began my experiments with gluten-free baking did I realize the gift my mother and grandmother had passed on to me in the process: They taught me that in order in making the very best biscuits, it was all about the touch. The less you touched the dough, the better the biscuits. If you over-kneaded the dough, the biscuits would be much drier and would turn to stone twice as fast. So as you are kneading your dough, remember less is more, and you will have those moist, mouthwatering biscuits you've been dreaming about. Any of the suggested accompaniments you choose will sing atop this Southern classic.
Provided by Karen Morgan
Yield Makes about 8 large biscuits
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 425°F.
- In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
- Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
- Serve hot, with butter, agave syrup, or preserves of your choice.
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Sohaib Hassan
[email protected]These biscuits are a bit too dry for my taste.
AWM ARMY GAMER
[email protected]I love that these biscuits are made with almond flour. It gives them a nice nutty flavor.
Tshiamo Tshoma
[email protected]These biscuits are perfect for a quick and easy breakfast or snack.
Numani Coles
[email protected]I've made these biscuits several times now and they're always a hit.
Mushroom Wood Lands
[email protected]These biscuits are a great way to use up leftover buttermilk.
OP Helal Gamer
[email protected]I'm not a huge fan of gluten-free baked goods, but these biscuits were actually really good.
MMAMELLO Mello
[email protected]These biscuits are a little denser than regular biscuits, but they're still very good.
BigPurpleTiger
[email protected]I followed the recipe exactly and my biscuits turned out perfectly. I will definitely be making these again.
Malik siddique Awan awan
[email protected]These biscuits are a game-changer for my gluten-free diet. I can finally enjoy biscuits again!
Mahar Sahab
[email protected]I was really impressed with how well these biscuits turned out. They were just as good as regular buttermilk biscuits.
Mehedi bulbul
[email protected]Love these biscuits! They're the perfect addition to any breakfast or brunch.
Zara Abu
[email protected]These biscuits are so easy to make. I love that I can whip up a batch in just a few minutes.
Ayele Ayele
[email protected]I've tried many gluten-free biscuit recipes, but these are by far the best. They're light and fluffy, with a perfect buttery flavor.
Sandesh Karki (LFH)
[email protected]These biscuits were a hit at my last brunch party! Everyone loved them, even my gluten-free friends.