These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: May 2013
Prep time 10 minutes
Total time 20 minutes
Portion size 6 biscuits
Ingredients
1/2 cup (125 mL) sorghum flour
1/4 cup (60 mL) tapioca starch
1/4 cup (60 mL) potato starch
1 tbsp (15 mL) baking powder
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) xanthan gum
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold butter or cold lard, cubed
1/2 cup (125 mL) buttermilk
Preparation
In bowl, whisk together sorghum flour, tapioca starch, potato starch, baking powder, sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring, just until soft sticky dough forms.
Turn dough out onto parchment or waxed paper; form into 6-inch (15 cm) long log. Cut into 6 rounds; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Bake in 450ºF (230ºC) oven until light golden, about 14 minutes.
Additional information :
Change It Up
Warm Gluten-Free Herb and Garlic Biscuits
Stir 2 tbsp chopped fresh parsley and 1 tsp chopped fresh thyme into flour mixture after cutting in butter. Mix 2 tbsp butter, melted, with 1/2 tsp garlic powder; brush over biscuits after first 10 minutes of baking.
Warm Gluten-Free Cheesy Biscuits
Stir 1/2 cup shredded or grated aged cheese (such as Gruyère, Cheddar or Parmesan) into flour mixture after cutting in butter.
Nutritional Information Per biscuit: about
cal 157 pro 2g total fat 8g sat. fat 5g
carb 19g dietary fibre 0 sugar 2g chol 22mg
sodium 326mg potassium 79mg
% RDI:
calcium 10 iron 4 vit A 7 folate 1
http://www.canadianliving.com/food/baking_and_desserts/warm_gluten_free_biscuits.php
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