For the lightest biscuits, the less you handle the dough,
the better. A delicious country classic; like mom used to make!
2 cups GF flour blend, plus 1 T. extra for dusting
1/2 t. salt
4 t. baking powder
1/4 t. baking soda
2 T. butter, chilled and chopped into pieces
2 T. coconut oil, chilled
1 cup buttermilk or sour milk
Preheat oven to 450˚F.
Combine all dry ingredients and whisk together. Add the
butter and coconut oil and work into the dry ingredients quickly, using a
pastry cutter or fork. Do not allow the fat to melt. Make a well in the center
of the dry mixture and pour in the buttermilk. Stir just until the dough forms
a soft, moist glob. It should be sticky. But it still needs to have enough body
to be able to form a very soft dough that you can cut into loose biscuits. We
are not making hockey pucks here!
Plop the ball of dough onto a tea towel that has been dusted
with the extra flour. With floured hands, very gently knead the dough 4 or 5
times and gently pat down into a mound
that is about 1 1/2 inches thick. Again, do not overwork the dough!
Cut biscuits with a floured drinking glass or 2.5 to 3 inch
biscuit cutter and arrange them,
touching each other, in an unbuttered cake or pie pan.
Bake 15-20 minutes or until lightly golden and flakey (not
doughy) when pulled apart. They should read around 205˚F on an instant read thermometer.
Makes: Eight biscuits.
Notes: For a shortcake biscuit to be used with berries and
as dessert, add a
little extra sugar to the recipe and sprinkle extra sugar on
top of the
biscuits just before baking.
This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:
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