Hawk's GF Buttermilk Biscuits

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One of the things I missed the most when I went GF was something my mom and grandma made plenty of growing up. Buttermilk biscuits. Dare I say, this is the best GF buttermilk biscuit recipe on the internet to date. *grin* I make the layered kind everyone goes crazy over, so mine are not exactly like the old, old-fashioned ones I grew up with.

They're "new" old-fashioned, and that's okay! The memory and intention are still buried deep in the way I handle them, and it makes them both taste and feel irresistible and satisfying. Your results, of course, will vary, depending on the flour blend you choose, but

I've made them with King Arthur varieties, Carol's, GFJules, and Cup4Cup, and Namaste flour blends, and this recipe still worked. The biscuits in the pictures were made with King Arthur GF All-Purpose Flour.

Update: I recently tested my recipe with Namaste flour blend, and they came out fantastic. The only adjustment I had to make was to increase the milk. The update is in the recipe below.

These biscuits have a heavenly, buttery aroma. On that note, don't skimp on the butter. For

best results, use European or European-style butter. I used Kerrygold unsalted butter for these. You'll also notice that most of the recipe is written using metric weight measurements. For the best results, I usually recommend using a kitchen scale over volume measurement. You'll get a consistently lighter crumb that way. However, when it comes to gluten-free, different brands weigh differently per volume measurement. So, for this recipe I used a volume measurement for the GF flour. *deep breath* Haha.

If your dough seems a little dry when you start mixing, you can gradually add 2 or 3 more tablespoons of milk or buttermilk as you're gathering the dough ball, and it will work! If you choose not to use the buttermilk powder, you may substitute liquid buttermilk instead. This is a versatile recipe, so just go for it!

Ingredients:

2 cups gluten-free flour (310 g if using Namaste Perfect Flour Blend)

*** 6 g xanthan gum (omit if your GF flour blend already contains xanthan gum)

21 g buttermilk powder

5 g sea salt

11 g baking powder

1 g baking soda

125 g butter, cold and sliced into ½-inch pieces

222 g cold milk (Use 300 g of milk if using Namaste flour blend)

Directions: 1. Whisk together flour, xanthan gum (if using), buttermilk powder, sea salt, baking powder, and baking soda.

2. Pulse cold butter chunks and dry ingredients in food processor for 17 pulses.

3. Add cold milk to dry ingredients by hand with a big fork or spoon, until barely mixed.

4. Gather dough mass into a ball on a floured board.

5. Preheat oven to 420°F.

6. With non-stick rolling pin, roll into small 1-in thick rectangle. Brush off excess flour with pastry brush.

7. Fold rectangle into thirds.

8. Roll into rectangle and fold into thirds again, dusting off excess flour.

9. Gently gather dough into a ball and roll into 1” thick round.

10. Cut into biscuits with a 3" round metal cutter and place them on a cookie sheet or 9" round baking pan, almost touching.

11. Bake biscuits for 15 to 20 minutes, or until they are lightly golden and fragrant.