These are a great staple to have on hand for a quick breakfast, or by just adding a few more ingredients these turn into tasty cheese biscuits topped with melted butter and Italian seasonings.
|Buttermilk Biscuits|| |
- ¾ cup brown rice flour
- ¾ cup potato starch
- ½ cup sorghum flour
- 1½ tsp xanthan gum
- 1 Tbsp baking powder
- ½ tsp baking soda
- 2 Tbsp sugar
- 1 tsp salt
- ½ cup cold butter or margarine, cut into small cubes
- 1 cup buttermilk (or milk alternative with 1 Tbsp vinegar added), reserve 1 Tbsp for brushing if desired
- Mix all dry ingredients together, then cut in butter until mixture pea-size crumbs form. Add buttermilk a little at a time (may not use all of it), just until dough comes together.
- Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator and roll out to a thickness of an inch to an inch and a half (they won't rise much, so make them the size you want to end up with).
- Press out (don't twist) with biscuit cutter, and place on lined baking sheet. For a golden top, brush tops with buttermilk.
- Bake at 450°F for approximately 15-18 minutes, or until the biscuits are lightly golden.
Add ¾ cup shredded sharp cheese into dough mixture. Once biscuits are removed from oven, brush over top each with a mixture of; 3 Tbsp melted butter, 1 Tbsp parsley, ½ tsp garlic powder, ½ tsp Italian seasoning. [hr]To Make Buttermilk: put 1 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1 cup - let stand 5 minutes. [hr]Biscuit Making Tip: using a biscuit cutter can sometimes prevent the biscuit from rising to its potential, since the edges get pinched and prevent the sides from rising up with the center. Instead, try rolling the dough into balls, and flat gently with your knuckles.