"Almost Better Than The Real Thing" Buttermilk Biscuits

     Those of you who follow this blog regularly may have noticed that I tend to shy away from posting recipes for baked goods, even though a HUGE part of following a gluten free diet is finding acceptable substitutions for all the breads, cakes and cookies that we once enjoyed. Some of this avoidance has been due to my novice abilities when it comes to converting recipes that call for traditional wheat flour, and some has come from the generally disappointing results that come with so many gluten free goodies both commercial and homemade. Its something we've all had to face at some point in the transition to an allergen free lifestyle. It is nearly impossible to get the taste, texture and shelf life of a wheat product, even after putting in an exhausting effort. I am happy to say, however, that I have made quite a breakthrough with my gluten free baking as of late! I am even happier to say that I am ready to share a few of the best recipes from my kitchen adventures with all of you readers!! Today's post will be the first in a three part series, to include: Buttermilk Biscuits, Banana Nut Muffins and Cowboy Cookies (Courtesy of Mary B.) I hope you will stay tuned and enjoy all of these delicious num-nums, each one more than the last!

WARM, BUTTERY AND HARD TO RESIST

     Before we get to the recipe for these uber-tasty "Almost Better Than The Real Thing" Buttermilk Biscuits, let me mention a few important things. First, credit is owed to the Gluten Free Girl, who posted the recipe for biscuits upon which my version is based. There are some great things on her blog and it is definitely worth checking out. My thanks to her for inspiring me! Second, this recipe calls for seasoning blend, aka seasoning salt. There are hundreds of different varieties available, some are safe for those avoiding gluten and others are not. I recommend Morton Nature's Seasons Seasoning Blend which, as of this posting, is gluten free.  As with all products, formulations often change. Be sure to read the label before you buy and you will be sure to keep clear of troublesome additives! Lastly, this recipe also puts to use potato starch flour. Potato STARCH flour is not the same thing as potato flour and yields a very different end result. This is probably one of the most confusing issues in gluten free baking. There is a good explanation of the difference at Gluten Free Help, if you would like a bit more information. My suggestion is to use Ener-G Potato Starch Flour. It is generally available at larger supermarkets and most any health food store, but you can also purchase it online. So now that we have all the "business" taken care of, let's get on to the fun of baking and the joy of eating some beautifully textured, fantastically flavored and impossible to resist buttermilk biscuits!

Almost-Better-Than-The-Real-Thing Buttermilk Biscuits

HOT, BUTTERED, BISCUIT JOY!

• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch flour
• 1/2 cup sweet rice flour*
• 2 tsp baking powder
• 3/4 tsp xanthan gum
• 1 1/4 tsp seasong salt blend
• 5 Tbsp butter flavor shortening
• 2 egg whites
• 3/4 cup buttermilk
• 1/2 tsp butter flavored extract**

 Preheat the oven to 450 degrees.

 Sift together the flours, baking powder, xanthan gum and seasoning blend into a large bowl.

Cut the shortening into small pieces, add to the dry ingredients and use your fingers, a pastry cutter or two knives to cut the shortening into the flour mixture. The shortening should look like small peas when you are finished.

In a small bowl, whisk the egg whites until they are foamy. You can do this by hand, as it only takes a few seconds.

Add the egg whites, buttermilk and butter extract to the flour mixture and fold them in using a rubber spatula. You can add a little more buttermilk if necessary to bring the dough together, but use care and add only a teaspoon at a time. The dough should hold together and be moist, but DO NOT let it get "wet." Once the ingredients are combined, use your hands to work it just a bit. Over-handling the dough will make the biscuits tough so resist the temptation to keep working it once it comes together.

Using a 1/4 cup measuring cup, drop balls of the dough onto an ungreased baking tray. With slightly moistened hands, roll each ball gently until smooth and round. Flatten slightly with your palm and space evenly on the cooking sheet.

Bake the biscuits for 20-25 minutes at 450 degrees, until light golden brown. You can use a toothpick to test them. It should have just a bit of slightly dry dough when inserted  and removed from the center of a biscuit.

  

Once removed from the oven, the biscuits are ready to eat. However, if you can wait a few minutes more, wrap them immediately in aluminum foil and allow them to rest for 5-10 minutes. This will "steam" them and create a softer biscuit similar to a traditional wheat flour biscuit.

TO MAKE SWEET BISCUITS OR SHORTCAKES:  Omit the seasoning blend and add 2 tablespoons of sugar, honey or agave nectar. Follow instructions given for biscuits above.

Yields 1 dozen small biscuits.

Gluten free, Nut free & Delicious.

*Sweet rice flour is not the same as rice flour or brown rice flour. I have found that some stores stock it in the Asian or ethnic aisle and not in the gluten free area. Be sure to ask for help if you have trouble finding it in any well-stocked grocery or health food store.  You may substitute rice flour in a pinch.

**If you can not find butter flavored extract in your regular market, try any arts & crafts store that carries cake decorating supplies. I recommend the Wilton brand extract. You can also omit this ingredient, if you wish, but you will lose some of the buttery flavor in the biscuits.