Buttermilk Biscuits

Name: Buttermilk Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 3 Tbsps cold unsalted butter, diced; 237 milliliters organic buttermilk; 237 milliliters cornstarch; 8 servings Salted butter, agave syrup, or fruit preserves for serving; 1 teaspoon guar gum; 1 teaspoons kosher salt; 118 milliliters sorghum flour; 3 Tbsps cold vegetable shortening, preferably non-hydrogenated, diced; 2 Tbsps water, if needed

Need a gluten free and vegetarian side dish? Buttermilk Biscuits could be an outstanding recipe to try. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 257 calories. This recipe serves 8. Head to the store and pick up water, butter, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Southern cuisine.

Instructions

Position an oven rack in the center of the oven. Preheat the oven to 425°F.

Equipment you will use

Oven

In a large bowl, combine the dry ingredients and stir with a whisk to blend.

Equipment you will use

Whisk

Bowl

Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.

Ingredients you will need

Vegetable Shortening

Butter

Peas

Equipment you will use

Pastry Cutter

Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan.

Ingredients you will need

Tapioca Starch

Buttermilk

Biscuits

Dough

Water

Equipment you will use

Cake Form

Bake for 12 to15 minutes, or until lightly golden brown.

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Oven

Remove from the oven and transfer the biscuits to wire racks to cool briefly.

Ingredients you will need

Biscuits

Equipment you will use

Oven

Serve hot, with butter, agave syrup, or preserves of your choice.

Ingredients you will need

Agave

Preserves

Butter

Place in a storage container with a lid. Store in a cool, dry place for up to 2 days.

From Blackbird

Bakery Gluten-Free: 75 Recipes for Irresistible Desserts and Pastries by Karen Morgan. Text copyright © 2010 by Karen Morgan; photographs copyright © 2010 by Knox Photographics. Published by Chronicle Books, LLC.

Equipment

Ingredients

Servings:

1Tbsp

baking powder 3Tbsps

cold unsalted butter, diced 237milliliters

organic buttermilk 237milliliters

cornstarch 8servings

Salted butter, agave syrup, or fruit preserves for serving 1teaspoon

guar gum 1teaspoons

kosher salt 118milliliters

sorghum flour 3Tbsps

cold vegetable shortening, preferably non-hydrogenated, diced 2Tbsps

water, if needed

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.