this morning, i had some buttermilk to use up and was in the mood for biscuits, so i decided to go for it.
these turned out light and buttery and were perfect with bacon and cheddar cheese.
tomorrow, i will use the cold leftover biscuits for strawberry shortcake.
Adapted from Ad Hoc at Home
4 cups (512g) Cup4Cup gluten free flour blend
1 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1 cup (2 sticks/226 g) unsalted butter, frozen, cut into ½ inch cubes.
1-1/2 cups buttermilk + an additional 2 tablespoons for brushing biscuit tops before baking
Preheat oven to 425F.
In bowl of food processor, combine all dry ingredients. Pulse several times to blend. Add frozen butter cubes. Pulse until texture is rough like cornmeal. Don’t over process
Pour in the buttermilk. Pulse until dough just comes together but does not form solid mass otherwise biscuits may not rise as well. Turn dough out onto lightly floured surface (I use a silpat). Gently pat out dough until it’s 1-inch thick.
Using a 2-1/2-inch round cutter (or the open end of a drinking glass), cut out the biscuits. Dough trimmings can be gently pushed together, patted out and cut one more time.
Place biscuits, 1-inch apart, on a parchment or silpat lined baking sheet. Brush tops of biscuits with the remaining 2 tablespoons of buttermilk.
Bake on middle rack for15 to 18 minutes, rotating pan halfway through, until golden. Makes about a dozen biscuits.