Gluten-free Buttermilk Biscuits
Yield: Makes 12 biscuits
Ingredients
PreparationIngredients
- 1 1/2 cups rice flour Add to list
- 1/3 cup potato starch Add to list
- 3 tablespoon tapioca flour Add to list
- 1 tablespoon baking powder Add to list
- 1/4 teaspoon baking soda Add to list
- 2 teaspoons sugar Add to list
- 2 teaspoons cream of tartar Add to list
- 1/4 teaspoon salt Add to list
- 1 teaspoon xanthan gum Add to list
- 1/2 cup margarine or butter, softened Add to list
- 1/2 cup buttermilk* Add to list
- 1 egg, beaten Add to list
Preparation
*If you do not have buttermilk on hand, you can substitute with 1 1/2 teaspoons of vinegar and 1/2 cup of milk. Combine and let stand for 5 minutes before adding to dry ingredients. Milk will slightly thicken to mimic buttermilk.
Preheat oven to 450° F. In a bowl, combine rice flour, potato starch, tapioca flour, baking powder, baking soda, sugar, cream of tartar, salt and xanthan gum.
Cut in the margarine or butter with a pastry blender, or an electric mixer on low. Make a well in the center and add the buttermilk and egg all at once. Mix well until moistened and combined.
Drop by spoonfuls onto a greased cookie sheet. Bake at 450° F for 10 to 12 minutes, or until golden.
Recipe by , PCC Staff
Comments
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RE: Something's not right
Hello,
Thanks for catching this and helping us make this correction. We've provided updated preparation instructions for the buttermilk above.
Tom Monahan
PCC Natural Markets
April 12, 2012 at 01:52 PM — monahat
something's not right
Looks like an error in part of the recipe. It calls for 1/2 cup of buttermilk, but then says 2 cups plus 2 Tbsp of regular milk with 2 Tbsp of vinegar can be substituted. That's completely wrong, it's way too much liquid to replace only 1/2 a cup.
April 11, 2012 at 08:25 AM — hmmm (not verified)