Gluten Free Buttermilk Biscuits
We have been right busy around here these past few days. We started raising our own hogs for meat a couple of years ago and this past weekend we butchered two very large hogs. My husband and I were both raised on farms, so this isn't entirely new to us. We love how homegrown pork tastes and there is just a rewarding feeling to raising your food whether that be from a garden or a hog pen! In fact, there are two crock pots full of lard being rendered right now in my kitchen. That being said....I had to rearrange a few freezers to make room for more meat (and lard). I pulled out some sausage my husband had made from 10 months ago. While nothing is wrong with it, we will use the older packages for dishes like sausage dip and casseroles. This was actually still pretty tasty. We had some in eggs and then I reserved some for gravy. My kids love them some biscuits and gravy!
Anyway...this is about biscuits. When I first had to switch to a gluten free lifestyle, I spent a good time trying different biscuit recipes. I felt pretty discouraged most of the time. Who wants to break their teeth on a biscuit? I finally found a recipe that worked. I have used that recipe for a few years now. We all loved it. The only real downside was that it could be a bit time consuming. I came across this recipe from Annie at Maebells a while ago and was pretty impressed. I did not follow her recipe completely and I have made it a couple times experimenting with ingredients. It is a quick and easy recipe. There is no rest time or a long list of ingredients. The flour blend I use and have used for few years is a recipe by America's Test Kitchen. It has served me well and comes together easily. The ingredients are weighed, not measured. So if you decide to try that blend you'll need a set of scales. If you are interested in the recipe, it can be found in this cookbook.
I have a feeling some people will be thinking, "How can a beachbody coach eat biscuits, gravy, and lard?" I eat those and more, but in moderation. I won't deprive myself, but I also don't want to over indulge.
Ready to make biscuits?
Gluten Free Buttermilk Biscuits
2 cups of gluten free flour, plus more for dusting countertop
2 teaspoons baking powder
1 teaspoon sea salt
1 stick of cold UNSALTED butter
3/4 cup buttermilk (or mix 2/3 cup milk and 1 tablespoon apple cider vinegar together and let sit for 5 minutes)
Preheat oven to 400 degrees. Mix flour, baking powder, and salt together in a large mixing bowl.
Cut in cold butter with a pastry blender or fork until the mixture looks crumbly and the butter is the size of peas.
Beat the eggs into the buttermilk. Pour buttermilk/egg mixture into flour mixture and combine with a silicone or rubber spatula.
The dough will be wet. Dust your countertop with flour and place the biscuit dough on top. I like to sprinkle my hands with a little flour and knead the dough once or twice then pat out to 1/2 inch to 3/4 inch thickness. Use a biscuit cutter to cut biscuits and place them in a lightly greased cast iron pan (or a baking stone or dish).
Bake for about 15 minutes. They are done when the bottoms start to get brown and a knife inserted comes out clean.