RANA'S GLUTEN-FREE BUTTERMILK BISCUITS
How long has it been? You deserve these gluten-free biscuits in your life. As good as the real thing. Light and fluffy. The house smells amazing when I make these. Serve with breakfast foods or southern-style dinners. I like to make sausage gravy and ladle it on top but they are equally fabulous with butter and jam.
Provided by Rana
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk flour, baking powder, xanthan gum, salt, baking soda, and cream of tartar together in a large bowl until evenly combined. Add cold butter and shortening and cut in with a pastry cutter until no larger than pea-sized. Make sure the texture is consistent throughout.
- Make a well in the center and pour in buttermilk. Stir until just mixed; stirring too much will make the biscuits tough.
- Dump onto a lightly floured counter or board and fold dough over onto itself a few times in a kneading manner. Use your hands or a rolling pin to pat or roll to a 1-inch thickness. Gather the edges with your hands to a 1-inch height and smooth them a bit. Cut 10 biscuits with a biscuit cutter or a glass and transfer to a cookie sheet. Transfer any remaining scraps to a second cookie sheet.
- Bake in the preheated oven until golden on top, about 12 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 44.6 g, Cholesterol 26.4 mg, Fat 21.7 g, Fiber 7.1 g, Protein 7.2 g, SaturatedFat 8.7 g, Sodium 705.4 mg, Sugar 4.2 g
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