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Sophie's Gluten-Free Buttermilk Biscuits

Sophie's Gluten-Free Buttermilk Biscuits

Variation of Eleanor's Buttermilk Biscuits

Prep:15 minCook:15 minServes:8Category:Bread
What Sophie Changed

"Swapped the flour for a gluten-free blend and added a little extra buttermilk to keep them tender. Same cold-butter rule."

Instructions

  1. 1

    Whisk the flour blend, baking powder, and salt.

    + Added by Sophie
  2. 2

    Cut in the cold butter until crumbly.

    + Added by Sophie
  3. 3

    Stir in the buttermilk — the dough will be slightly wetter than wheat dough.

    + Added by Sophie
  4. 4

    Fold the dough over itself three times on a floured surface.

    + Added by Sophie
  5. 5

    Pat to an inch thick, cut, and place on a hot pan.

    + Added by Sophie
  6. 6

    Bake at 425°F for 13–15 minutes until golden.

    + Added by Sophie

Ingredients

  • 2 cups gluten-free flour blendone with xanthan gum
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup cold butter, cut in pieces
  • 1 cup buttermilka little extra — GF flour is thirsty

Sophie's gluten-free take on Great-Great-Grandma Eleanor's biscuits — same flaky layers, no gluten.

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