Cooking and Serving: 30 minutes | 8 to 9 biscuits
Ingredients
168 grams superfine white rice flour | 62 grams potato starch | 34 grams tapioca starch/flour
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 8 to 9 biscuits
Ingredients
168 grams superfine white rice flour
62 grams potato starch
34 grams tapioca starch/flour
16 grams potato flour
1 teaspoon konjac powder, also called glucomannan powder
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons unsalted butter, cut into a 1/4-inch dice or grated
1 cup 8 fluid ounces buttermilk, chilled
2 tablespoons unsalted butter, melted
Instructions
Add the buttermilk and mix until combined
Working quickly, so the dough doesn’t get warm, drop the batter quarter cup using two large spoons or a 2-inch ice cream scoop about 1.
1/2-inches apart on the prepared baking sheet. Using a pastry brush or the.
tips of your fingers, brush the all exposed sides of the mounds of dough.
generously with the melted butter.
Place the baking sheet in the center of the preheated oven and bake until.
lightly golden brown all over (about 15 minutes). Remove from the oven and.
allow to set briefly before serving.
Add the buttermilk and mix until combined
Working quickly, so the dough doesn’t get warm, drop the batter quarter cup using two large spoons or a 2-inch ice cream scoop about 1.
1/2-inches apart on the prepared baking sheet. Using a pastry brush or the.
tips of your fingers, brush the all exposed sides of the mounds of dough.
generously with the melted butter.
Place the baking sheet in the center of the preheated oven and bake until.
lightly golden brown all over (about 15 minutes). Remove from the oven and.
allow to set briefly before serving.
Notes
* 34 grams tapioca starch/flour
* 16 grams potato flour
* 1 teaspoon konjac powder, also called glucomannan powder
Flour blend from above
* 1 tablespoon baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* 8 tablespoons unsalted butter, cut into a 1/4-inch dice or grated
* 1 cup 8 fluid ounces buttermilk, chilled
* 2 tablespoons unsalted butter, melted
* Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached
parchment paper and set it aside.
* Set a large mixing bowl over a digital kitchen scale. Measuring hitting “tare” on your digital scale to zero out the weight of the bowl, add
the superfine white rice flour, potato starch, tapioca starch, and potato
flour, zeroing out each ingredient after it’s added. Add the konjac powder by
volume, and whisk to combine well.
* To the same bowl, add the baking powder, baking soda, and salt, and whisk to
combine well. Add the diced or grated and chilled butter, and mix to combine,
flattening any large clumps in the butter with the back of your mixing spoon.
Add the buttermilk and mix until combined.
* Working quickly, so the dough doesn’t get warm, drop the batter quarter cup using two large spoons or a 2-inch ice cream scoop about 1
1/2-inches apart on the prepared baking sheet. Using a pastry brush or the
tips of your fingers, brush the all exposed sides of the mounds of dough
generously with the melted butter.
* Place the baking sheet in the center of the preheated oven and bake until
lightly golden brown all over (about 15 minutes). Remove from the oven and
allow to set briefly before serving.
Please use potato flour if at all possible. If not possible, you can replace the
16 grams of potato flour with the same amount (superfine rice flour.
If you can’t use potato flour because you can’t have potatoes, try replacing the
potato starch with cornstarch or arrowroot.
Nutrition information is automatically calculated, so should only be used as an
Words GF biscuits without xanthan gum on photo of baked biscuits on brown paper
and of raw dough in bowl
GF biscuits without xanthan gum on photo of baked biscuits on brown paper and of