(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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(Ray)(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:141001-176_30969.indd 141 7/15/13 12:54 PMButtermilk Biscuits
•Soy-free •Dairy-freebecause 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.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 Tip
To make this recipe egg-free, brush the tops of the biscuits with melted
butter instead of the beaten egg.(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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(Ray)(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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