Buttermilk Biscuits

You know what I really miss since going gluten free? Biscuits! I love a good warm biscuit on a cold day. There's nothing like it. What I love even more is that they are so easy to make. I whipped these together this morning for breakfast! From start to finish, they took under 25 minutes. You can't beat that! I ate them on their own, but they would be amazing with some jam or with gluten free sausage and gravy! Can we say, comfort food!

I used a combination of White Rice Flour and Potato Flour, but you can certainly use a mix you like. The recipe makes 8 biscuits. You can also make a double batch and freeze them for later. Enjoy!

Recipe for Buttermilk Biscuits

Ingredients:
1 Cup White Rice Flour (could also use Brown Rice Flour)
1 Cup Potato Flour
1 Tsp. Zanthan Gum
3 Tsp. Baking Powder
1 Tsp. Salt
2 Egg Whites, plus 1 egg
4 TBSP. Cold Butter, Chopped into small chunks
1 Cup Buttermilk


Directions:

1. Preheat oven to 350 degrees.
2. In a food processor, add the flours, zanthan gum, baking powder, and salt and pulse 3 times, until fully combined.
3. In a small bowl, add the egg whites, and buttermilk and whisk together until combined.
4. Add the cold butter to the dry ingredients in the food processor and pule 5-6 times, until the dough resembles coarse crumbles. Next, add in the wet ingredients and pulse another 4-5 times until dough forms.
5. Scoop out a handful of the dough and form into a ball (enough to fit in your palm). Gently press the dough down onto a floured surface and use a biscuit cutter or a glass cup to form the biscuits. Make them as thick or thin as you like. I like mine thicker, about 1/2 inch.
6. Crack the remaining egg into a small bowl and whisk together. Next, taking a brush, dip it in the egg and give each biscuit an egg wash coating.
7. Bake for 15 minutes or until golden brown.
8. Serve warm right away and freeze the remaining biscuits if desired.