member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Peggy M      

Recipe Categories:

    Buttermilk Biscuits


    Source of Recipe


    Gluten Free Girl and the Chef

    Recipe Link: http://glutenfreegirl.blogspot.com/2008/10/buttermilk-biscuits-gluten-free.html

    List of Ingredients




    1/2 cup sorghum flour
    1/2 cup tapioca starch
    1/2 cup potato starch
    1/2 cup sweet rice flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon xanthan gum
    1 1/4 teaspoon kosher salt
    4 tablespoons butter
    1 egg white
    3/4 cup buttermilk (give or take a bit)

    Recipe



    Preheat the oven to 450°.

    Combine all the flours, the baking powder, and the salt. Stir them up well so they are one. Sift them into a large bowl.

    Cut the butter into small pieces and drop them into the flour mixture. Using a pastry blender (also known as a pastry cutter), or two forks if you don't own the fancier tool, cut the butter into the flours. You should have a good blend, with the butter the size of small peas, by the end.

    Froth up the egg white with a fork or small whisk. You are not looking to make meringue here. Simply whip some air and volume into the egg white.

    Pour the egg white and the buttermilk into the dry mixture. Stir them in slowly with a rubber spatula, taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Bring it all together with your hands.

    Drop small balls of the biscuit dough onto an ungreased cookie sheet. (I prefer these biscuits small, about the size of a plum, to help the middles bake through.) Slide the tray into the oven.

    Bake the biscuits for about 20 to 25 minutes. Test for your own version of doneness.

    Makes about 8 biscuits.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â