Flaky Gluten-Free Buttermilk Biscuits
- Yield 1 dozen
These biscuits are great served warm with dairy-free butter substitute.
- 2 cups gluten-free all-purpose flour
- 2 teaspoons gluten-free baking powder
- 2 teaspoons baking soda (optional)
- 1 teaspoon beet sugar
- 1/2 teaspoon organic sea salt
- 8 tablespoons cold unsalted butter substitute, cut into 1-inch cubes
- 3/4 cup cold buttermilk
- Move an oven rack to the middle position and preheat oven to 450F. Combine the flour, baking powder, baking soda, sugar and salt in a large bowl or food processor fitted with a steel blade. Whisk together or pulse 6 times. Use your fingertips to quickly pinch the cut up butter into the dry ingredients until the mix resembles coarse meal, or use a food processor, and drop the butter over the dry ingredients. Pulse 10 times. Stir in the buttermilk and mix with a fork until the dough forms a soft ball. If using a food processor, pour the buttermilk over the dough. Pulse 8 times. Transfer the dough to a lightly floured surface and quickly form into a ball; do not overmix. Pinch off a golf ball-size piece of daugh and place on an ungreased baking sheet. Flatten with the palm of your hand to at least 1-inch thickness. Repeat with the remaining dough. Bake immediately for 10 to 12 minutes as they need quick heat.
Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).