Today we’re making gluten-free buttermilk biscuits from scratch using Bob’s Red Mill. Ever since my husband found out he was gluten-intolerant back in 2015 I’ve been on a mission to perfect a Southern ClassicTM – The Buttermilk biscuit. For years, its flakey goodness has been shrouded in mystery. Will I ever get my dough to puff up? I need it to stick to the sides of my mouth like those coveted at Popeye’s. This biscuit isn’t perfect, but it comes pretty darn close. Rest assured, as I keep finding and experimenting with new recipes – another iteration will appear here. The Gluten-Free Buttermilk Biscuit is my white whale. Some common mistakes, don’t let your butter melt into your dry mix. Do not knead the dough, instead, fold it. Do not twist when creating your biscuits from your batter. #glutenfree #glutenfreebaking #sansgluten
Get the full recipe here: stumblewell.com/sansgluten/2020/03/12/gluten-free-biscuits-from-scratch
INGREDIENTS
2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 ½ tsp Bob’s Red Mill Xanthan Gum (or other Xanthan Gum)
1 tbsp gluten-free baking powder
1 tsp salt
2 tbsp granulated sugar
1 cup buttermilk
6 tbsp unsalted butter
1 large egg
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Hallease & Chris
4007 McCullough Avenue, 173
San Antonio, Texas 78212
Sans Gluten is a gluten-free cooking and baking channel. Chris and Hallease try different recipes to cook culture, gluten-free. Sans Gluten is a StumbleWell Original channel. Learn more about StumbleWell Productions at https://stumblewell.com/sansgluten
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