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diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt new file mode 100644 index 0000000..8c7cb5b --- /dev/null +++ b/recipes/buttermilk-biscuits.txt @@ -0,0 +1,22 @@ +## Ingredients +3 cups gluten-free all-purpose flour +3/4 t xanthan gum +1.5 T baking powder +2 t salt +1.5 cup buttermilk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk +8 tablespoons lard or unsalted butter +2 large egg so + +## Instructions +Preheat oven to 450° F. +In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. +Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk. +Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas. +Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. +Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH. +Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. +With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. +Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake. +Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different. +I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy! +The biscuits can be stored in an airtight container. They are best enjoyed warm. |