Sourdough Biscuits (Gluten Free)
These puppies are dangerous. I had to hold myself back from gobbling these up for one reason: I had to get a picture. That’s right. If it weren’t for you people I’d be happily sick to my stomach of delicious biscuits. Then again, that might not have been such a good thing 😉
Anywho… alongside their absolute deliciousness is equal simplicity. I was looking for something to use this beautiful sourdough starter on and these were perfect. Start to finish, this only took 30 minutes, (and 20 of it was bake time!). So I strongly encourage you, if you’re looking for something to go with your dinner tonight, make these!
2 cups gluten free all purpose flour
1 cup rice flour
1 cup potato starch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick cold butter, cut into 1 inch cubes
1 cup sourdough starter
1/2 cup buttermilk
Preheat the oven to 425 degrees
Prepare a baking sheet lined with parchment paper.
Begin by mixing all the dry ingredients, (flour, baking soda, baking powder, salt), in a large bowl or the bowl of a stand mixer. When they’re blended together, add the butter. Mix it into the flour until it becomes dispersed throughout but not so much that the butter is completely mixed into the flour. Think pea sized clusters of butter.
Next, add the sourdough starter and the buttermilk. Mix those together just until the dough comes together. There might still be flour on the bottom of the bowl; that’s fine. You can use that to help you knead.
Dump the dough onto the baking sheet and knead it into a round. Basically, just try and get all those loose flour and dough bits to stick together. Flatten the dough and fold it over on itself. Repeat three or four times. What you’re doing is creating layers in the biscuit.
Once that’s done, form your dough into a square and cut it into thirds lengthwise and widthwise so you have 9 squares. Pull them apart from each other, brush with melted butter or egg wash and bake for 15-20 minutes or until they’re golden brown.