When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
The Little Dixie Cook’s Buttermilk Biscuits
- 1¼ cups brown rice flour
- ½ cup sweet white sorghum flour
- ¼ cup tapioca starch
- 1 tsp. xanthan gum
- 2 tsps. Kosher salt
- 1 tablespoon baking powder
- ½ tsp. baking soda
- 1 tsp. white sugar
- 6 tablespoons (frozen) unsalted butter + 2 tablespoons unsalted butter
- 1 cup fat-free buttermilk
- Preheat oven to 425 F.
- Place cast iron skillet in the oven.
- In a medium sized bowl, mix together brown rice flour, sorghum flour, tapioca starch, xanthan gum, salt, baking powder, baking soda, and sugar.
- Using a sharp knife, cut up 6 tablespoons frozen butter into tiny pieces and mix into dry ingredients. Mix together with fingers until butter is roughly the size of small peas.
- Slowly pour in buttermilk, and carefully mix until dough just comes together.
- Flour a wooden surface with tapioca starch, and pour out dough onto surface. Shape in 1” thick disc and use a biscuit cutter or lid of a mason jar to cut 8 biscuits.
- Carefully remove cast iron skillet from the oven and add 1 tablespoon butter. Nestle biscuits into skillet, pressing up against one another. Brush the tops of biscuits with remaining 1 tablespoon butter.
- Bake in the oven roughly 15 minutes, until golden brown.
- Serve warm!
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.