Tuesday, June 21, 2011
Roll-Out Buckwheat Biscuits
These biscuits are WONDERFUL!
1 cup buckwheat flour
1/4 cup rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1 tsp guar or xanthan gum
2 1/2 tsp baking poweder
1/8 tsp baking soda
1 tsp salt
1/2 cup margarine or lard, cold
2 Tbsp coconut milk (undiluted)
2 Tbsp honey
1 tsp apple cider vinegar
1/2 cup cold water (depending on your air humidity level, you may need to add a little more)
Procedure: (Preheat oven to 425)
1. Combine dry ingredients in a bowl.
2. Cut fat into Tbsp size pieces and add to dry ingredients.
3. Cut into flour with pastry blender until the fat is the size of large peas.
4. Combine the coconut milk, egg, honey, vinegar and water together. Whisk until smooth.
5. Add the wet ingredients to dry all at once and mix until just combined. (see note)
6. Transfer dough onto a board that has been sprinkled with tapioca starch.
7. Knead a few times to form dough into a lump.
8. Roll out to 3/4" to 1" thick. Cut with a starch sprinkled cutter.
9. Place on cookie sheet.
13. Bake at 425 degrees for 10-12 minutes or until lightly browned on the top and cooked through.
Gluten free flours absorb liquids slower than gluten flours. I often let my dough sit for 5 minutes to absorb liquids before I add any flour or starch to a wet-looking dough. If this biscuit dough is still too wet to roll out after a few minutes, I add 1/4 cup potato starch and lightly mix in (you don't want to over mix).
I bake on the top rack of the oven as these biscuits burn easily on the bottom. They are delicious with stew for a hot meal or with a salad for a cool meal. My favorite is a biscuit with honey for breakfast.
These biscuits freeze well and are still moist when defrosted.