These biscuits bake brown with a crispy crust thanks to lots of butter, which actually works to fry the tops while these scrumptious bits of deliciousness bake. For real, watch through the window in the oven door as they bake, you’ll see the melted butter ooze out on top and bubble and fry away. You won’t need to add any extra when they’re done.
Drooling yet? Good, let’s get to it!
Ingredients:
½ stick butter
¼ c. shortening
1 c. sorghum flour
¼ c. rice flour
1 c. tapioca or corn starch
1 tbsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 tsp. xanthan gum (optional)
1 c. buttermilk
extra starch and rice flour for rolling
Directions:
1. Preheat oven to 375°. Cut butter into small chunks and add to separate container. Measure shortening by smashing down into measuring cup, then scooping out into container. Place container in the freezer to get really cold while preparing dry mixture.
2. Measure dry ingredients by scooping out of bags with spoon and leveling measuring cups with the flat edge of a knife before adding to mixing bowl. Mix dry ingredients well to distribute gum (optional, will make handling dough easier) and leaveners. Reserve starch and rice flour in separate container for later before re-sealing packages.
3. In a food processor or the processor bowl of a wide-base blender, pulse cold fats and dry mixture 6-8 times. Remove to large mixing bowl, and add buttermilk. Fold using a rubber spatula until just blended.
4. Spread wax paper or other non-stick material over workspace. Dust with combination of rice flour and starch. Turn dough out onto work space and dust top with rolling blend.
5. Using paper, fold dough into itself to press together. Once dough just holds together, flatten gently to about 1-1 ½” using dusted hands. If dough sticks, add more rolling blend.
6. Cut biscuits with dusted cutter by pressing straight down into dough. Remove rounds and arrange on baking sheet with the edges just touching. Dough will be sticky. Work quickly to prevent butter in dough from softening before baking. If dough gets too warm, refrigerate tray before baking.
7. Bake 16-18 minutes, turning tray about 10 minutes in if oven heats unevenly.
8. Remove biscuits when tops are lightly browned and crusty. Allow to cool 3-4 minutes before enjoying.
So yeah, I’m going to need to do a lot more crunches if I’m going to keep showing up on camera now that I’ve figured out biscuits. So worth it, though… What? Share? Uh, no. Make your own. You know how now. These are mine. Now if you could give us a little privacy, I’m going to do some naughty stuff to these biscuits. Yeah, thanks, bye.
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