These gluten free buttermilk biscuits turned out amazing! Recently I developed a recipe for a substitute for Gluten Free Bisquick. While everyone really enjoys the recipe and has been raving about it, I found it a little too starchy. So, I improved upon the blend while creating this new gluten free buttermilk biscuits recipe. I used cornstarch as a base instead of potato starch and later added some additional potato starch. I was able to enjoy these biscuits without adding butter, straight from the oven. I hope you enjoy them as much we did.
The English version of the American biscuit is called a scone. Scones tend to be heavier than the ideal American biscuit. In Great Britian, they enjoy their scones with clotted cream and jam .
Clotted cream is similar to cream cheese but white in color and sweeter. It is high in fat similar to butter and cream cheese.
A recipe for fluffy gluten free buttermilk biscuits using only one flour and two starches that your gluten-eating friends would enjoy.
1 cup white or brown rice flour
1 cup cornstarch (or more potato starch)
1/2 cup potato starch (or more cornstarch), plus more for dusting
1 tablespoon granulated sugar
4 teaspoons gluten-free baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces (or dairy free margarine) (Earth Balance [vegan] or Smart Balance)
2/3 cup hot buttermilk, heat to approximately 110°F (or dairy-free milk + 2 teaspoons vinegar)
2 large eggs, lightly beaten, at room temperature (or 1/4 cup liquid from cannellini beans + 2 tablespoons butter/margarine/melted fat)
2-1/2 tablespoons unsalted butter (or margarine), melted, for brushing
Preheat the oven to 425°F.
In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
Using a pastry cutter or two knives, cut the butter into the flour mixture until fine crumbs form.
Slowly pour the hot buttermilk into dry mixture.
Pour the eggs into the dough and stir to combine; set aside for 10 minutes.
Either distribute the dough among ungreased muffin tins; drop 1/4 cup mounds onto an ungreased baking sheet; or pat gently onto a starch-dusted surface, and cut with a 2-inch starch-dusted biscuit cutter or glass. If you roll them out, be sure to keep the dough high. They do not rise that much. Cut out only 6, reroll the dough and cut out 2 more.
Bake the biscuits for 7 minutes. Brush the tops with melted butter. Continue baking for an additional 5 to 8 minutes. Serve immediately or same day. Wrap and freeze leftovers. Defrost at room temperature and reheat in a preheated 350°F oven until thoroughly warm.
I basted the melted butter over the last 3 minutes of baking which did not make the biscuits brown enough. I suggest to baste them sooner.
For a crunchy bottom, place the baking sheet in the oven when you preheat it.
*To make homemade buttermilk, combine 1 tablespoon apple cider vinegar with enough milk or dairy-free milk to make one cup. Set it aside for 15 minutes or until thick. If the milk does not become as thick as regular buttermilk use a little less than called for in the recipe.