I had every intention to post this tonight…but I am tired. And instead, I am going to go to bed and finish this tomorrow.
I clearly wrote that ^^^^ last night. Feeling more rested today–think it’s a combo of recovering from holiday travel and Fritz being out of town that really threw me out of my routine for the last two days.
I have this really bad tendency to get super lazy when Fritz isn’t around. I barely make any food, I go to bed much later but accomplish so very little, and I take long bubble baths while reading entire novels. It’s like a weird vacation that I really enjoy for about 12 hours until I suddenly want my husband back like…yesterday.
I guess that’s normal, right? I promised myself that tomorrow I will kick my butt back into gear. I just started the second month of Insanity and got caught up on a lot of paper and online work that I’ve let stack up over the holidays.
Henry is gearing up to meet his younger step-brother by dashing around, trying to knock over the flat-screen, pushing picture frames and plants off shelves onto the floors, and stealing food out of any unwatched container. Basically getting ready to teach Emerson all his horrible habits.
I think he’s acting up more than usual ’cause the vet said he had to lose two pounds and now he’s on a stricter diet. I miss using the automatic feeder. I did not miss Henry jumping on my head every morning meowing frantically for breakfast.
Anyway. In the next installment of my experiments with gluten-free cooking, I decided to try my hand at biscuits.
Buttermilk biscuits, of course, because I think even dirt would taste pretty good baked with buttermilk.
Gluten-Free Buttermilk Biscuits (adapted from Gluten Free Canteen)
- 280 grams gluten-free all-purpose flour mix
- 3 t baking powder
- 1 t salt
- 1/4 t baking soda
- 2 T cold, unsalted butter
- 2 T cold shortening
- 3/4 to 1 C buttermilk (I mix dry buttermilk powder in with the dry ingredients, and add water as you would buttermilk)
Preheat the oven to 450 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
Combine the dry ingredients–all-purpose flour, salt, baking soda, and baking powder. Drop the butter and shortening into the bowl, and mix in the flour with the butter using your fingers or a fork until you get coarse crumbs–there will be some unmixed flour, too, so don’t stress. What you don’t want to do is let the mixture get too warm and have all the butter/shortening melt.
Pour the buttermilk into the mixture a little at a time. You want the dough to be “sticky wet”, as the original blog called it. I ended up using just over 3/4 C of buttermilk.
Drop spoonfuls on the baking sheet–this recipe should make about 12 biscuits.
You can leave them rustic, or shape them a bit to make them a little prettier. I rounded them off a bit.
Bake on the middle rack for about 10-12 minutes, until the are a nice golden-brown on top.
I was really shocked at how crispy-crunchy the edges were, and how the inside of the biscuits were super fluffy.
There was a really nice salty buttermilk flavor that was (trust me on this one) amazing drenched in honey.
Were they miles better than any other buttermilk biscuit I’ve had? No. But they were a more than passable version for those who have to be gluten-free. And to be fair, I think they would be equal to any other biscuit made with the same ratio of butter to flour to vegetable shortening. And did I eat half of them in one day? I’ll let you consider that question independently.
I’ll definitely try them again with all butter to see if they hold their shape as well during baking. And possibly with less baking powder. And with garlic and rosemary mixed in because hello! That would be freaking delicious.
One more update:
I finally fixed the subscribe button on the blog. It used to work, but I’m not really sure what it has done in the last few months while I studied for the boards and…well…put everything on the back burner. If you want to subscribe (or unsubscribe, for that matter), you can do it yourself either on the page along the top of my blog, or on the right side of the blog.
It should work, and if not, let me know!
And–I’ll be making a steak tomorrow. Enough of this back-to-back-to-back baking nonsense.