October 7, 2007

The 6 O’Clock Arousal

BY Karen Morgan

Yes, I have been awake since 6 o’clock AM, and since I awoke feeling rather refreshed, I decided to take another stab at my buttermilk biscuits and I am happy to report that this batch was my best yet thanks to an adjustment on the ratio of flour to butter.

These biscuits are so fluffy and buttery you honestly will not be able to tell that they are gluten free. They are devoid of the rubbery texture I encountered the first half-dozen times I put them together and the flavor is unmistakable. Plus, they are so invitingly moist, they are the perfect way to say Happy Sunday Breakfast.

When I took my first bite, I got this waft of steam from the biscuit that was the trademark biscuit aroma: all melted butter over a delicate, slightly salty mouthful of fluffy joy.

SOUTHERN STYLE BUTTERMILK BISCUITS

½ Cup sorghum flour
1 Cup cornstarch
½ Cup tapioca flour
1 Teaspoon guar gum
½ teaspoon kosher salt
3 Teaspoons baking powder
3 Tablespoons unsalted butter, diced
3 Tablespoons vegetable shortening, like Crisco, diced
1 Cup buttermilk
2-3 Tablespoons water

Preheat oven to 425ºF.

In a large bowl, combine all your dry ingredients and stir until everything looks evenly distributed. Add the diced butter and Crisco. Using a pastry cutter, cut the fats into your dry ingredients until your bowl looks like it’s filled with broken, crumbling peas.

Add your buttermilk and fold in with a wooden spoon. If your mixture looks very dry, add the 2-3 tablespoons of water so that your dough comes together in a respectable little ball. If your dough doesn’t look overly dry, then don’t add the water.

Turn your dough out onto a cornstarch-floured surface and knead until the dough is very smooth, about 3-4 folds. Form into a thick disk, cut out your biscuits and arrange them in a 9”cake pan to bake.

Bake at 425ºF for 12-15 minutes. The biscuits are done when they feel firm to the touch and have a very subtle copper tone.

Serve immediately.

Makes 8 large biscuits.

If serving for breakfast, present with a nice selection of preserves, butter, honey, and the Times.

# Autism, Buttermilk Biscuits, Celiac Disease, Gluten Free Baking, Gluten Free Gourmet, Gluten Free Living, New York Times

Posted by Karen Morgan

Leslie

I am curious about the buttermilk that you use. Most buttermilk contains modified food starch which can contain gluten. Any suggestions???

Leslie R.
Karen Morgan

Leslie,
I use only organic buttermilk as it contains absolutely no modified food starches. I use Horizon Low-Fat Buttermilk the most.
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