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October 6, 2008
Gluten Free Buttermilk Biscuits
Jamison loves bread. While I can go days without even touching a single piece of bread, Jamison has always liked bread, in some shape or form, with every meal. When we discovered that he could not have gluten this changed.
The first weekend that we were dealing with the Celiac bomb as I like to call it, we tried out several pre-made gluten free baked goods and I have to say the results were not that stellar. Then we tried a few bread mixes in the bread machine that were ok and ultimately I ended up coming up with my own gluten free bread that I bake every week or so for Jamison's lunches. I've tried some gluten free roll type concoctions here and there, but they were ok, but not quite what either of expected and then came this gluten free buttermilk biscuit!
The first thing I was really surprised by was how easily it came together and how well the dough formed. I've never made a gluten free dough that was anywhere near comparable to a gluten dough in texture, but this one was pretty close and it even was able to be rolled! The most fabulous thing was that the texture held when baked! By simply starting with a dry gluten free base (which is simply the dry base for Jamison's gluten free sandwich bread) you open up infinite possibilities!
What You'll Need for the Gluten Free Baking Mix:
2 cups of sweet rice flour
1 cup of tapioca flour
1/2 cup of sorghum flour
2 tablespoons of xanthum gum
2 teaspoons of sea salt
Mix together ingredients and store in an airtight container.
What You'll Need for the Gluten Free Buttermilk Biscuits:
2 cups gluten free baking mix (see above)
3 tablespoons of organic cane sugar
1 tablespoon of baking powder
3 tablespoons of olive oil
2 eggs
1 cup of buttermilk
Tapioca flour for rolling
Preheat oven to 400 F.
In a large bowl add gluten free baking mix, sugar and baking powder and stir to mix. Add olive oil, eggs and buttermilk to the dry mixture and stir to form dough. Turn dough out onto a surface that has been dusted with tapioca flour and knead briefly to form ball (roughly 1 minute).
Roll dough out to about an inch thick and dust a glass or cutter with tapioca flour and cut biscuits until dough runs out. Place on a baking sheet that has been lined with a silicone baking sheet or parchment paper.
Place in baking sheet in the preheated oven and bake for 8-15 minutes until biscuits are slightly browned. Serve immediately.
Notes: Look at that inside texture in the picture above! How's that for fabulous? Next time I make these I think I am going to try to brush the tops with melted butter. They also kept for several days in an airtight container without drying out.
P.S. Don't forget to take this link and sign up for your chance to help me celebrate my birthday and win a $50 Williams Sonoma gift card!
Posted by Dianne at October 6, 2008 8:54 AM
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Comments
Those biscuits are gorgeous! I would never have guessed by the photo that they are gluten free!
Posted by: Nicole at October 6, 2008 12:50 PM
I was very impressed with how they turned out! The texture was very nice and the flavor as well.
Posted by: Dianne at October 6, 2008 1:14 PM
Those looks amazing. I cannot seem to perfect homemade bicuits since moving to the UK. They are dry!
I will keep trying though and maybe try this recipe!
Posted by: London Southern Belle at October 6, 2008 2:23 PM
Do you think this mix recipe would work for cinnamon rolls? One of my homeschooling acquaintances is looking for a gf cinnamon roll recipe.
Posted by: cjmr at October 6, 2008 8:36 PM
I'm planning on trying just that this weekend when Jamison's parents are here. I'll let you know!
Posted by: Dianne at October 6, 2008 9:25 PM
These are incredibly sexy biscuits. I'm going to make them ASAP... YUM!! Thanks for sharing this. :)
Posted by: Kristi at October 6, 2008 10:16 PM
These are incredibly sexy biscuits. I'm going to make them ASAP... YUM!! Thanks for sharing this. :)
Posted by: Kristi at October 6, 2008 10:16 PM
Hope you enjoy them! :o)
Posted by: Dianne at October 7, 2008 8:15 PM
I can't wait to try these!
Posted by: Allie at October 8, 2008 7:48 PM
