Recipe of the Week: Gluten-Free Biscuits

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I have tried many different recipes for biscuits using the Jules GF Flour but they ended up really hard so I finally tried a regular gluten-free recipe and it turned out great.  It does have an after taste from all the cornstarch but it's not that bad and the texture is great.  You can find the recipe here. They are great with gravy!

Ingredients 

• 1 cup cornstarch 
• 1 cup brown rice flour 
• 1 tsp. xanthan gum 
• 4 tsp. baking powder 
• 1/2 tsp. baking soda 
• 1 tsp. kosher salt 
• 4 Tbsp. butter, unsalted, chilled, cut into small cubes 
• 1 cup buttermilk 
• 2 egg whites 
• cooking spray 

 Instructions 

1. Preheat oven to 425 degrees F. Prepare two baking sheets by lining them with parchment paper or by lining them with foil and a light coating of cooking spray. 
2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture. 
3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits if you’d like at this point, but I personally prefer to use cutters to make the biscuits. If you’re using the “cutter” method, then spray your hands with cooking spray and turn the dough onto a floured or non-stick surface (I just use another sheet of parchment paper), forming it into a 3/4 inch thick disc. Spray your dough cutter (I use a 2 1/4 inch round) with cooking spray and cut as many biscuits as you can from the dough, reforming and cutting until the dough is gone. 
4. Move the biscuits to the baking sheets and place in the oven. Immediately lower the temperature to 400 degrees F and bake for 15-18 minutes, or until the bottoms are golden brown. Serve warm. The biscuits also store well in the freezer.