Buttermilk biscuits

Buttermilk biscuits (GF)

The night I made these biscuits, I made a half batch because I was so certain they wouldn’t turn out. And then I kicked myself in the face because they turned out exactly as I hadn’t expected – crunchy on the outside, soft on the inside – really, kinda perfect. Ok, so they’re not nearly as fluffy as gluten containing biscuits, but hello! we have biscuits, people. Biscuits that taste like normal biscuits, but don’t contain normal biscuit ingredients. Which is pretty rad, if you ask me. WE HAVE FREAKING BISCUITS. And I may or may not have done a little dance as I stood in my kitchen, smothered one of these biscuits with blood orange cardamom jam and stuffed it into my face. Then I ate the entire (half) batch becuase they were that good.

Buttermilk biscuits (GF)

These biscuits can easily be made with all purpose flour, but you’ll have to omit the xanthan gum and 1/4 cup of the almond milk (most likely). Start with 3/4 cup and, if needed, add the additional 1/4 cup of milk. This recipe is very particular, so follow the instructions carefully. You MUST chill the dough, or the biscuits will be flat. And no body likes flat biscuits, y’all.

BUTTERMILK BISCUITS (GF)

2 c. gluten free flour
1/2 tsp xanthan gum
1 tsp fine sea salt
1/4 tsp baking soda
2 tsp baking powder
1/4 c. vegan butter, cold
1 c. almond milk
1 tsp cider vinegar
Fresh ground pepper, optional

Preheat oven to 400˚F. Stack two large baking sheets and line with a silicon mat or parchment paper; set aside. In a large mixing bowl, whisk together the flour, xanthan gum, salt, baking soda and baking powder. Cut in the butter until the mixture resembles coarse meal, then chill in the freezer for 30 minutes. In a small bowl, combine the cider vinegar and milk; chill in fridge until the flour mixture has finished chilling. Remove the flour from the freezer and the milk mixture from the fridge; create a well in the center of the flour mixture and pour in the milk mixture. Scoop the dry ingredients from from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined; be sure not to overmix as the biscuits will be flat, if you do. And if the dough feels too dry, add an additional 1-2 tablespoons of almond milk; fold in carefully. Allow the mixture to chill in the freezer for 10 minutes.

Line a flat surface with parchment paper and sprinkle with flour. Using your hands, pat out the dough to 3/4″ thick and cut with a 2-3″ round cookie cutter. Transfer biscuits to prepared baking sheet and sprinkle with pepper, if desired. Bake at 400˚F for 12-14 minutes. Transfer to cooling rack then store in an air tight container. Serve with your favorite jam.

Yield: 12 biscuits

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14 thoughts on “Buttermilk biscuits

  1. I don't want my biscuits like I don't want my boobs: flat 🙂 These are beeeaaauuutiful, Ashlae! Girl, I don't think I can eat these without that jam though. Where in the world did you get it??? I want a warm biscuit with that jam in my mouth NOW.

  2. Cara. It's not funny to make fun of people with flat boobs. Especially when a certain personwhowritesthisblog has a chest similar to that of a twelve year old boy. I made the jam, get your own. You big boobed jerk.Love you bunches.

  3. I always say normal is overrated — except maybe when it comes to biscuits. Normal biscuits are a very good thing. Thanks for sharing! So pretty.

  4. oooh.. i love the crisp crumbly look! i have to try regular biscuits first to figure out the texture.. then de-glutenize them. its been soo long that i had a biscuit that i dont even remember the texture anymore…did you try adding some non dairy yogurt like greek yogurt to help with the moist center. just a thought. the yogurt has been working wonders for my gf breads.

  5. You big boobed jerk! HAHA. Ohmygosh, I am in love with you. The meaner you get to me, the more I heart you 🙂 Now, have you posted this jam recipe? Because it sounds so unique and delicious I would love to try it *batting eyelashes*

  6. Mmm these biscuits look fantastic. I think I'm going to make a batch of these with some thick mushroom gravy for a classic, hearty breakfast 🙂

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