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Labels:
bread,
breakfast,
gluten free
I've been gluten free since last March due to RA and one of the hardest things to replicate has been my mom's biscuits. My GF and GF/DF incarnations have been so bad that I'd pretty much decided to just forgo biscuits forever, which, as a southern girl, is sad. But, this morning, I gave it the old college try and... SUCCESS!!! These are hands down the BEST southern biscuits this side of the Mason Dixie and the BEST GF ones I've ever had. Peter said they didn't taste gluten free and I'll be making these often. My only negative this round was that I need to roll them thicker to account for less rising but the texture was perfect and the taste was a Christmas miracle.
I made a dozen... These are the last two and won't make it til lunch.
Ingredients:
2 cups of GF AP flour (I've recently started using the Wegman's brand in lieu of making my own unless needed and it's great)
2tsp baking powder
1tsp baking soda
1tsp salt
1.5tsp sugar
4tbsp very cold butter plus an extra 1tbsp
2tbsp solid coconut oil
7/8c (or 3/4 cup plus 2tbsp) buttermilk
Extra flour for rolling
1. Heat oven to 425°.
2. Cut the 4tbsp cold butter and coconut oil into your dry ingredients with your hands until the flour mixture resembles course cornmeal.
3. Stir in your buttermilk with a wooden spoon.
4. Sprinkle flour on a counter or board and dump your dough, covering it with a thin layer of flour. Flour your hands and press into a two inch layer.
5. Cut your biscuits by pressing down and NOT turning the cutter. Place them on an ungreased cookie sheet.
6. Melt 1tbsp butter and brush it over the tops.
6. Bake for 12 minutes.
Makes 6 biscuits.
