I am fairly new to GF living and baking. Still finding my way to recipes that turn out or that I like. This recipe was shared (along with tips on baking GF) by The Naked Baker. She is a local, commercial GF baker here in the Milwaukee area. In this recipe I am using her own flour blend that she now sells. She recommends using twenty percent less flour when using GF. This recipe is one she adapted from her regular, traditional recipe.
280 grams of GF flour (if using regular flour use 21/2 cups)
11/2 tsp. Baking powder
1/2 tsp. Baking soda
11/2 tsp. Kosher salt
1/2 cup (1 stick-114 grams) cold unsalted butter, cut into 8-10 pieces
1/2 cup (120 grams) of cold, non-fat buttermilk
1/2 cup cold heavy cream
1 cold egg
Position rack in center of oven and preheat to 350 degrees.
In a stand mixer with fitted paddle, mix together flour, baking powder, baking soda and salt on low speed for 10-15 seconds, or until combined. Scatter butter pieces over the top and beat on medium low speed for about 1 minute or until the butter is broken down and the mixture resembles course crumbs (it took me a bit longer).
In a small bow, whisk together the buttermilk, cream, egg until throughly mixed. On low speed, pour the buttermilk mixture into the flour mixture and beaut for 10-15 seconds or until the dough comes together.
Use a tablespoon to drop biscuits onto parchment lined baking pans. Bake until set and just lightly browned. I baked mine for 18 minutes, checking after 10 or so.
They came out light and flaky.
To print recipe CLICK HERE