Gluten Free Buttermilk Biscuits
made with flour from the Gluten Free Bistro Flour Blend available on our site www.theglutenfreebistro.com
Ingredients
4 cups Bistro Flour Blend (spooned and leveled), plus more for rolling and cutting
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 teaspoons salt
1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted (use Smart Balance for dairy-free)
1 1/2 cups low-fat buttermilk (use same amount of coconut milk with 3 tsp of lemon juice and set aside for 10 minutes and then add)
Directions
Preheat oven to 425 degrees.
In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.
Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine. Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a 3-inch round biscuit cutter.
Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed slightly and golden, ~17 minutes. Serve warm or at room temperature with your favorite toppings!
Adapted from a recipe by Martha Stewart found @ http://www.marthastewart.com/recipe/easy-buttermilk-biscuits#ixzz12TNtREEx
Ingredients
4 cups Bistro Flour Blend (spooned and leveled), plus more for rolling and cutting
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 teaspoons salt
1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted (use Smart Balance for dairy-free)
1 1/2 cups low-fat buttermilk (use same amount of coconut milk with 3 tsp of lemon juice and set aside for 10 minutes and then add)
Directions
Preheat oven to 425 degrees.
In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.
Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine. Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a 3-inch round biscuit cutter.
Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed slightly and golden, ~17 minutes. Serve warm or at room temperature with your favorite toppings!
Adapted from a recipe by Martha Stewart found @ http://www.marthastewart.com/recipe/easy-buttermilk-biscuits#ixzz12TNtREEx
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