Dolce Mangia
Sweet Eats
Buttermilk Biscuits - GF

Melted unsalted butter for brushing, plus 1/4 c cold unsalted butter, cut into pieces

2 c Jeanne's Gluten-Free All-Purpose Flour, sifted*

1 T baking powder

1/2 t baking soda

1/2 t salt

1/4 c sugar

2/3 c heavy cream

3/4 c buttermilk

1 c tapioca flour

Preheat the oven to 425 degrees. Brush a 8" round cake pan with melted butter.

In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt and sugar. Rub in the cold butter pieces with your fingers until the mixture looks like pebbles of different sizes. With a large spoon, gently stir in the cream, then the buttermilk. The dough should be wet and resemble cottage cheese.

Place the tapioca flour in a medium bowl. Scoop out 1/4 c of the dough and form into a ball. Place the ball in the tapioca flour and roll in the flour until covered. Shake off the excess flour by tossing the ball back and forth between your hands a few times.

Set the dough ball along the edge of the prepared pan. Repeat with the remaining dough, placing each ball next to the previous one. Once the perimeter of the pan is filled with nine balls, arrange the remaining three balls in the middle. All the biscuits should be touching each other. They will be misshapen-don't worry, they will puff out in the oven.

Bake until the biscuits are lightly browned, 25 to 30 minutes. Remove from the oven and brush the biscuits with melted butter. Carefully invert onto a plate and then onto another, so the biscuits are right-side up. With a knife, cut between the biscuits before serving.

Store in an airtight container at room temperature for up to 3 days.

*Jeanne's Gluten-Free All-Purpose Flour: 1 1/4 c brown rice flour, 1 1/4 c white rice flour, 1 c sweet rice flour, 1 c tapioca flour, scant 2 t xanthum gum. In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour and xanthum gum thoroughly. Transfer the mix to an airtight container and store in the refrigerator.

Time: 45 minutes

Makes: 12

This recipe is from Jeanne Sauvage’s cookbook Gluten Free Baking for the Holidays. It is a wonderful cookbook and these biscuits are featherlight and easy to make.

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