Well, tomorrow the internet is getting disconnected, and I’m not sure how long it’ll be until we’re up and running again. That is not a bad thing with all the work we have to do over the next week. We’re all really looking forward to moving to the new house & making it our home.
I made these gluten-free Buttermilk Biscuits a while ago. Quite a while ago, in fact. Then, I lost my picture. Doh! I can’t post a recipe without the picture, so I didn’t. And this upset me, because these biscuits were really, really good too! Then, I remembered where I had saved the picture. YES!! FOUND! Now, I can share it with you. 🙂
I made these biscuits to go with soup, so I shredded some cheddar cheese into it. I will tell you, do NOT eat them right out of the oven. They have a very sticky, gummy texture then. But, give them about 30 minutes or so, and they are just like my regular biscuits I used to make. The dough is very sticky to work with, so forming them the same way you would “normal” biscuits doesn’t quite work. But drop biscuits are easier to make than rolled & cut ones anyway, right?
- 1/2 cup potato starch
- 3/4 cup cornstarch
- 1 3/4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into 1/4-inch cubes
- 3/4 cup buttermilk
- 1/2 cup shredded cheddar cheese (optional)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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 pulse for twelve 1-second pulses. The mixture should resemble coarse crumbs.
Pour the buttermilk evenly over the mixture. Process for eight 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. You should get about 8 biscuits.
Bake 10-12 minutes or until lightly browned. Let cool for 20-30 minutes before eating.