Tuesday, November 26, 2013
Gluten Free Buttermilk Biscuits
2 cups almond flour
1 cup cornstarch or arrowroot flour
1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 TBSP sugar
1 1/4 tsp salt
5 TBSP butter or preferred butter substitute
2 eggs (or 2 TBSP ground flax or chia mixed with 7 TBSP water)
1/2 cup buttermilk (or 1/2 cup preferred milk substitute mixed with 1/2 tsp white vinegar or lemon juice)
Preheat oven to 400 and lightly grease a pan for baking.
*Mix the milk alternative with lemon juice/vinegar.
Stir together almond flour, cornstarch, baking powder, xanthan gum, salt and sugar.
Add butter and cut in with a pastry knife until well blended.
Stir in the eggs and buttermilk. *Add more milk if needed to achieve sticky but not wet dough.
Roll dough into golf ball sized balls and place on greased pan, close together but not touching. Lightly press each ball flatten slightly.
Bake 15-20 minutes, or until nicely browned. Serve hot or reheated.