Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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140 GLUTEN-FREE ENTERTaiNiNG

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Buttermilk Biscuits

•Soy-free •Dairy-free

Because these biscuits are the star of your baby shower brunch buffet, I knew I had to get

them perfect. Buttery and rich, with the most beautiful crumb, they’re a great base for all

of the beautiful sauces and spreads on this menu.

4 cups (480 g) Liv’s Flour Blend

(page 15) or 2 cups (240 g)

cornstarch plus 1 cup (120 g)

almond flour plus 1 cup (120 g)

oat flour, plus more for rolling

2 tablespoons (24 g) sugar

1 tablespoon (14 g) baking powder

1 teaspoon baking soda

1½ teaspoons salt

1½ cups (336 g) cold unsalted

butter, cut into ½-inch (1.3 cm)

cubes

1 to 1¼ cups (235 to 295 ml)

well-shaken buttermilk

1 egg, beaten

Preheat the oven to 400 ̊F (200 ̊C, or gas mark 6). Line baking sheets

with parchment paper and set aside.

In the bowl of a food processor, combine the flour blend, sugar,

baking powder, baking soda, and salt. Pulse to combine.

Add the cold butter and pulse until it is in pea-size pieces, evenly

distributed throughout the flour. Add about ¾ cup (180 ml) of the

buttermilk and pulse. The dough should just begin to hold together. If

it’s dry, add about 2 tablespoons (30 ml) more buttermilk at a time and

pulse again, repeating as needed until the dough begins to hold together

Turn out the dough onto a clean flat surface, dusted lightly with oat

flour. Knead the dough two or three times to bring the dough together, and

then roll out the dough into a 1½-inch (3.8 cm)-thick square that is about 9

x 9 inches (23 x 23 cm). Use a sharp knife dusted with cornstarch to cut the

biscuits into 16 squares. Place the biscuits 3 inches (7.5 cm) apart on the

baking sheet.

Use a dry pastry brush to dust off any excess cornstarch from the

biscuits, then brush the biscuits with the beaten egg, and bake for 12 to

14 minutes, or until golden.

Yield: 16 biscuits

Chef’s Tips

• To make this recipe egg-free, brush the tops of the biscuits with melted
  butter instead of the beaten egg.


• These biscuits go great with any of the spreads from page 142.

(Ray)

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