Prep time: 15 minutes
Cook time: 15-18 minutes
These biscuits bake up with a flaky texture, with a bit of a crunch. It’s important not to overwork the dough, which would make the biscuits tough.
Makes 16 -18
4 cups Bobs Gluten Free Flour
2 tablespoons psyllium husk (grind to powder if whole husks)
1 tablespoon kosher salt
1 teaspoon cane sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ pound (2 sticks) unsalted butter, cut into ½-inch cubes, put in freezer for 10 minutes
11/2 cups buttermilk, plus 1 to 2 tablespoons for brushing
2 tbs melted butter, for brushing the biscuits when they come out of the oven (optional)
Combine the flour, salt, psyllium husk powder, baking powder, and baking soda in the bowl of a food processor and pulse a few times to blend. Add the chilled butter and pulse several times, until the pieces of butter are no bigger than small peas. Do not over process; the dough should not come together.
Transfer the dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, or fork gently working the flour into the buttermilk. The dough should begin to come together but not form a solid mass, or the biscuits may be tough.
Dust a work surface with flour and turn out the dough. Pat or roll the dough into a I-inch-thick rectangle. Using a 2-21/4 —inch round cutter, cut out the biscuits. (If the cutter sticks to the dough, dip the cutter in flour before cutting.)
Place the biscuits on parchment lined baking sheet. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough.
Brush the tops of the biscuits lightly with buttermilk.
Bake at 350 for 15 to 18 minutes, rotating the pan halfway through baking.
Raise oven to 375 for 10 more minutes or until a rich golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. (Optional)
Cooks note: Thomas Keller cup 4 cup GF flour is a great a/p flour, with xanthan gum in the formula. If using, omit psyllium husk in the recipe. They freeze well. Put your biscuits on sheet tray until frozen. Then put them in ziplock freezer bags for up to a month.