Buttermilk Biscuits #glutenfree
This gluten-free buttermilk biscuits recipe is a modified version of Alton Brown’s Southern Biscuit recipe on the Food Network (http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html). The biscuits come out so moist and flaky — it is hard to tell they are gluten-free.
2 cups Better Batter gluten-free flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 tbsp coconut oil
1 cup buttermilk, chilled
Note: I usually use Lactose-free whole milk and turn it into buttermilk by adding 1 tbsp apple cider vinegar to 1 cup milk and let sit at room temp for 10-15 minutes. Chill it in the freezer for a few minutes before adding it to the dry ingredients.
Preheat oven to 450 degrees F.
Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Add the coconut oil and use your hands to combine the ingredients, breaking it down into little clumps. Add the buttermilk and stir until incorporated. On a floured surface, fold the dough several times before pressing out to 1 inch or 1 1/2 inch thick (I prefer my biscuits to be a little thicker).