Flaky Gluten-Free Buttermilk Biscuits

Recipe Description:

I created this recipe as my little brother is eating gluten-free, and it is nice to have a dish the whole family can enjoy! They are soaked to help break down the phytates, and have a flaky texture with a mild flavor. They are really good served hot with butter and jam or raw honey!

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Servings: 16 biscuits

Difficulty: Moderate

Recipe Ingredients:

1 1/2 c. brown rice flour

3/4 c. buckwheat flour

1/2 c. arrowroot

1/4 c. tapioca starch

1/2 T. chia seeds, ground

6 T. butter, chilled and cut into chunks

4 T. palm shortening, chilled

1 heaping T. baking powder

Recipe Instructions:

If grinding your own flour, make sure it is not warm (I ground up brown rice and buckwheat in the VitaMix). Mix rice flour, buckwheat, arrowroot, tapioca and chia seeds together in a glass bowl. Mix in butter and shortening, leaving chunks about the size of peas. Add in honey and buttermilk, and leave in a cool place to soak for at least 7 hours (you don't want the fat to get too soft). When ready to bake, dissolve baking soda and baking powder in a little water, then add to the dough along with the salt. Sprinkle arrowroot on the counter and roll out to desired thickness. Cut using a glass or cookie cutter and bake at 425 for 12-15 minutes. Serve warm and enjoy!

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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