Oh me, oh my! I think I may have gotten a little piece of gluteny carb heaven back. I have been on a major scone kick lately, trying to find a delicious recipe to spice up our boring bowl of cereal breakfast menu lately.
Well, thank heavens for the scone obsession! With my minor failures in the scone department I quickly realized that I could probably whip up a pretty good buttermilk biscuit, them being somewhat similar in consistency and flavor to scones.
Heck yes, that realization was spot on! After making six batches of scones with still no perfect result, it only took one try to nail these Buttery Buttermilk Biscuits. It’s times like these that I sure am glad I did not literally “throw in the kitchen towel” and give up in the baking arena. Press on my friends, press on.
And guess what?! They are not a dang bit healthy.
Haha! I think sometimes “gluten free” gets confused with being healthy. Yes, many people do go gluten free for health conscious reasons. Don’t get me wrong, I am a health nut. A salad each day keeps those pounds away! But, I’m also an eat in moderation gal. I would rather eat a few good things accompanying my greens than a whole lot of yuck. Yes, I choose one biscuit, and one biscuit only, and then finish my dinner a satisfied mama.
So if you’re not afraid of fatty and flakey goodness, read on! And if you are afraid? Well, sorry. I’ll eat one for you next time.
I loved these biscuits so much I could just eat them plain. But who doesn’t love a warm buttermilk biscuit topped with honey or jam. You could go even more crazy and make yourself a hearty breakfast sandwich with some lean protein and your favorite cheese. I’m thinking I might also try a chicken pot pie recipe with these biscuits dropped as the crust during baking.
Yum! However you choose to inhale these mounds of gold, I am quite sure you won’t be disappointed.
I had a blast taking pictures of these biscuits. I think I’ve mentioned before that my photo shoots consist of running my food out to the front yard right before the sun sets, laying on the sidewalk and pretending that none of the neighbors notice me. The day I shot these pictures was a Sunday, which so happens to be our “family time” day.
Needless to say, this photo shoot turned into a family affair, and Braelyn just couldn’t keep her hands off the camera. I think she got a few good shots, don’t you?
It was quite the sight watching my hubby and two girls all try to split that half a biscuit, all while trying to make sure that each portion was fairly sized. Haha! It’s not like there were five other perfectly untouched biscuits sitting right there just waiting to be eaten. I guess there just must be something about that secret recipe (aka Smuckers) strawberry jam!
What fond memories do you have with buttermilk biscuits?
- ⅓ cup gluten free oat flour
- ½ cup almond flour
- ⅓ cup brown rice flour
- ½ cup tapioca starch/flour
- 1 cup potato starch
- 3 teaspoons ground flaxseed meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 egg
- 1 cup buttermilk
- 2 tablespoons sugar
- 8 tablespoons cold butter
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. In a medium sized mixing bowl sift together oat flour, almond flour, brown rice flour, tapioca starch, potato starch, flaxseed meal, baking powder, salt and xanthan gum. Set aside.
- In a smaller bowl whisk together egg, buttermilk and sugar until well combined.
- Cut cold butter into tablespoon size slabs and place into flour mixture. Using a pastry cutter, a fork or two knives, cut in butter until coarse pea sized crumbs form.
- Pour egg mixture into flour mixture and stir until dough is barely combined. Let sit for 5 minutes to absorb moisture.
- Lay out wax paper over work surface. Lightly dust wax paper with brown rice flour. Form dough into two balls and place on wax paper. Lightly dust tops with flour. Using hands, flatten each ball of dough to about ½" thickness. Using biscuit cutter or a cup, cut out 12-14, 2" diameter biscuits, reshaping the dough as needed.
- Place biscuits on parchment lined cookie sheet 2" apart and bake at 350 degrees for 23-25 minutes until set and lightly brown. Remove pan from oven and slide parchment paper onto a cooling rack to finish cooling. Allow to cool for 5 minutes.