Buttermilk Biscuits Gluten Free: Recipe from Bob’s Red Mill Contributed by Carol Fenster, Ph.D.
- 1/2 cup Sorghum Flour
- 1/4 cup Potato Starch
- 1/4 cup Tapioca Flour
- 1 tsp Sugar
- 1 Tb Baking Powder
- 1/2 tsp Xanthan Gum
- 1/4 tsp Sea Salt
- 1/4 cup Butter
- 1/2 cup Buttermilk
|Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside.Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas. Stir in enough buttermilk to form soft dough that holds its shape when pressed together. (You may not need all the buttermilk).
Place the mixture on prepared baking sheet. Lay sheet of waxed paper over biscuit mixture and press to 1” thickness and about 6” x 6” square or circle. Remove sheet of waxed paper and cut into 8 or 9 round biscuit shapes using a 2” biscuit cutter or open end of glass. Remove uncut portions of biscuit dough and gently shape into 2” circles, or simply cut dough into 9 square pieces and spread pieces across baking sheet. Bake for 10-12 minutes or until lightly browned. Makes 9 biscuits.
Calories 150, Calories from Fat 90, Total Fat 10g, Saturated Fat 6g, Cholesterol 25mg, Sodium 240mg, Total Carbohydrate 14g, Dietary Fiber less than 1g, Sugars 1g and Protein 1g.
Thanks to Bob’s Red Mill and Carol Fenster, Ph.D.