Gluten-Free Buttermilk Biscuits

Ingredients for Gluten-Free Buttermilk Biscuits

• 60g sorghum flour

• 130g cornflour

• 60g tapioca flour, plus 30g for dusting

• 1 teaspoon guar gum

• 1/2 teaspoons kosher salt

• 1 tablespoon baking powder

• 3 tablespoons cold unsalted butter, diced

• 45ml cold vegetable shortening, preferably non-hydrogenated, diced

• 240ml organic buttermilk

• 2 to 3 tablespoons water, if needed

• Salted butter, agave syrup, or fruit preserves for serving

Position an oven rack in the centre of the oven. Preheat the oven to 218°C.

In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.

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. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.

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

Avvertenza

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