Growing up, my mom used to keep store-bought buttermilk biscuits on hand all of the time. She would use them for things like monkey bread, chicken and dumplings, or just bake them for breakfast. To say that we were huge fans of buttermilk biscuits would probably be an understatement.
- 1/2 cup Sorghum Flour
- 1/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1/4 tsp Sea Salt
- 1 Tbsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1 tsp Sugar
- 1/4 cup unsalted butter
- 1/2 cup Buttermilk
- Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside.
- Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas.
- Stir in enough buttermilk to form soft dough that holds its shape when pressed together. (You may not need all the buttermilk).
- Place the mixture on prepared baking sheet.
- Lay sheet of waxed paper over biscuit mixture and press to 1” thickness and about 6” x 6” square or circle.
- Remove sheet of waxed paper and cut into 8 or 9 round biscuit shapes using a 2” biscuit cutter or open end of glass.
- Remove uncut portions of biscuit dough and gently shape into 2” circles, or simply cut dough into 9 square pieces and spread pieces across baking sheet.
- Bake for 10-12 minutes or until lightly browned.
This recipe is courtesy of Bpb’s Red Mill.