The GFCF Recipe Experience: Buttermilk Biscuit Nirvana

So...I have this affinity for biscuits.



I mean, I've only published about five different biscuit recipes...



Each one of my previous recipes turned out a decent biscuit that my family enjoyed. But none of those recipes turned out a biscuit that was this soft and fluffy.



In short, I think I may have finally discovered buttermilk biscuit nirvana.



So what makes these biscuits so different?



It mainly has to with the wet ingredients - this recipe uses more shortening per cup of flour that the others. It also uses slightly more CF buttermilk than the others as well. Then there is the baking - starting out at a high temperature to begin the browning process, then lowering the temperature and baking until done.



I found this recipe in what is becoming one of my most trusted recipe sources - Cook's Country magazine, by the folks at America's Test Kitchen. This bi-monthly magazine always has over 30 recipes to try as well as cooking tips and product reviews. And if you have ever seen their shows on PBS, you know that they tinker with their recipes until they get them just right.



And I then tinker with them to make them GFCF!!!



I hope you will give these biscuits a try. I think they are the best I ever made.



Buttermilk biscuit nirvana!!!





BUTTERMILK BISCUITS

Adapted from a recipe in the October/November issue of Cook's Country magazine



Ingredients



12 Tbsp (1 1/2 sticks) CF butter (I use Earthbalance Buttery Sticks)

3 cups GF all purpose flour

3 tsp. xanthan gum

1 Tbsp sugar

1 Tbsp GF baking powder

1 tsp salt

1/2 tsp GF baking soda

1 1/4 cups CF buttermilk



Preheat oven to 450°. Lightly grease a baking sheet and set aside.



Combine the flour, sugar, baking powder, baking soda, xanthan gum, and salt in a large mixing bowl. Cut the butter into small chunks and add to the dry mixture. Using a pastry cutter, combine the butter and the dry ingredients until the mixture resembles coarse meal. (Alternatively, you can use a food processor and pulse everything together and then transfer to a large bowl). Add the buttermilk and stir until combined.



Turn the dough out onto a lightly floured surface and knead 8 to 10 times until smooth. Roll or pat the dough out into a rectangle 1/2" to 3/4" thick. Using a knife, cut dough into 12 equal portions. (Alternatively, you can pat into a circle and cut rounds using a 2 1/2 inch biscuit cutter, gathering up and rerolling the scraps each time).



Place the biscuits on the prepared baking sheet, sides touching. Bake at 450° for 5 minutes, then reduce the oven temperature to 400° and rotate the pan. Baked until golden brown, about 10 - 12 minutes longer.



Transfer to wire rack and let cool 5 minutes before serving.