Flaky Gluten-Free Biscuits
MAKES 6 TO 9 GLUTEN-FREE BISCUITS
The key to flaky gluten-free biscuits is the right ingredients and the right technique. This recipe gives you both. Make sure your butter is chilled and use a sharp biscuit cutter to push straight down when cutting out the dough. Twisting seals the edges, making it harder for the dough to rise. Serve biscuits warm with butter or dairy-free butter alternative and your favorite jam.
2 cups Jules’ Homemade All-Purpose Flour Blend, more for dusting
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon coarse sea salt
¼ cup cold butter or Earth Balance Buttery Sticks, more for tops (if desired)
½ cup half & half or dairy-free liquid creamer
½ cup sour cream or yogurt of choice
¼ cup powdered buttermilk*
-Milk of choice, to brush tops, or thin slices of butter or Earth Balance Buttery Sticks
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk together flour blend, baking powder, baking soda, fine sea salt and coarse sea salt in a large bowl until well combined. Cut in cold butter with a pastry cutter or a fork until mixture has the consistency of coarse meal. (Alternatively, process dry ingredients in a food processor until combined; add butter and pulse to create a coarse meal. Do not overprocess.)
3. Add half & half, sour cream and powdered buttermilk, stirring (or pulsing food processor) to combine.
4. Place dough on a work surface dusted with gluten-free flour. Gently pat it into an even 1-inch thickness. Dip a biscuit cutter into flour blend and push straight down into dough to cut out the biscuits. Gather up remaining dough and cut more biscuits.
5. Transfer cut biscuits to prepared baking sheet. Prick tops with a fork. Brush with milk or place a very thin pat of butter on top of each gluten-free biscuit, if desired.
6. Place biscuits in preheated oven and bake about 13 minutes or until tops are lightly browned and dough resists when pushed lightly with a finger. (Gluten-Free Biscuits should not be hard. Do not overcook!)
Each biscuit contains 217 calories, 10g total fat, 6g saturated fat, 0g trans fat, 27mg cholesterol, 441mg sodium, 30g carbohydrate, 1g fiber, 2g sugars, 3g protein, 20Est GL.
*TIP: No powdered buttermilk? Use ¼ cup powdered milk, dairy-free milk powder (see Shopping List, page 41), almond meal or gluten-free plain potato flakes instead. Then stir ½ teaspoon apple cider vinegar or distilled white vinegar into the half & half or dairy-free creamer.
MAKES 4 CUPS
1 cup cornstarch, tapioca starch or arrowroot powder
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
TIP To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group ©2010. Jules’ readymade flour blend is available at gfJules.com.