She Strengthens

Flaky, Crispy, and Gluten-Free: The Ultimate Buttermilk Biscuit Recipe

The Magic of Wheat-Free Baking

Imagine a biscuit that’s both crispy on the outside and flaky on the inside, without using a single grain of wheat. Sounds like a culinary dream come true? Well, we’ve got the secret recipe to make it happen!

The Key Ingredients

To create these gluten-free wonders, you’ll need three essential ingredients:

• Tapioca flour, derived from the cassava plant, adds structure and texture
• Sorghum flour, made from the sorghum grain, provides a delicate, whole-wheat-like flavor
• Guar gum, extracted from the guar plant, acts as a thickener and stabilizer

Getting Started

Before you begin, make sure you have the following special equipment:

• A plain 2-inch round biscuit cutter
• A pastry brush

The Recipe

Yield: 8 (2-inch) biscuits
Difficulty: Easy
Total Time: 50 minutes
Active Time: 20 minutes

Ingredients:

• 1 tablespoon unsalted butter, melted, for coating the pan and brushing on the biscuits
• 1 cup cornstarch
• 1/2 cup tapioca flour, plus more for dusting the work surface
• 1/4 cup sorghum flour
• 1 tablespoon baking powder
• 1 teaspoon guar gum
• 1/2 teaspoon fine salt
• 3 tablespoons cold unsalted butter, large dice
• 3 tablespoons cold vegetable shortening, large dice
• 1 cup buttermilk
• Salted butter, agave syrup, or fruit preserves, for serving

Instructions:

1. Preheat and Prepare: Heat the oven to 425°F and arrange a rack in the middle. Coat a 9-inch round cake pan with half of the melted butter using a pastry brush.
2. Mix and Whisk: Combine cornstarch, tapioca flour, sorghum flour, baking powder, guar gum, and salt in a large bowl. Whisk to combine and break up any lumps.
3. Cut and Mix: Using a pastry blender or your fingers, cut the cold butter and vegetable shortening into the dry ingredients until they are pea-size pieces. Add the buttermilk and stir with a rubber spatula just until the dough forms a ball.
4. Knead and Pat: Turn the dough onto a work surface dusted with tapioca flour and knead just until smooth, about 3 to 4 turns. Pat the dough into a 1-inch-thick disk about 6 inches in diameter.
5. Cut Out Biscuits: Using a 2-inch round cutter dipped in tapioca flour, cut out as many biscuits as possible. Form the scraps into another 1-inch-thick disk and continue to cut biscuits until you have 8 total. Discard the remaining scraps.
6. Arrange and Brush: Arrange the biscuits in a circle in the prepared pan about 1/4 inch apart. Brush the tops of the biscuits with all of the remaining melted butter.
7. Bake and Serve: Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool slightly in the pan on a wire rack. Serve warm with butter, agave syrup, or preserves.

Tips and Variations

• To ensure light and fluffy biscuits, avoid overworking the dough.
• Try serving your biscuits with our signature biscuits and gravy recipe.
• Experiment with different flavors by adding herbs, spices, or cheese to the dough.

Now, go ahead and indulge in the crispy, flaky goodness of these gluten-free buttermilk biscuits!