Gluten Free Discard Biscuits
Fluffy and tender on the inside with the perfect crispy golden brown outside. Buttery and light, everything you could want in a biscuit.
Biscuits are sweet things in Britain, and apparently in America a biscuit is something like a scone, something savory that you'd have with soup.
Mini Grey
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I didn’t really grow up eating biscuits, but my husband did. His favorite meal is biscuits and gravy which means I had to learn many years ago how to make really good gluten free biscuits. They have become something I make my children as well. As it turns out, biscuits are extremely versatile and can be on the menu with so many different meals! We enjoy them most as biscuits and gravy, with butter and honey or jam, along side soups and stews, with eggs, and you can even use them to make a sandwich.
These biscuits cook up a perfect golden-brown on the outside with a slightly crisp, flaky texture, yet soft and fluffy on the inside. When you break them open, the layers are tender and airy. The aroma is warm and comforting. Each bite is buttery without being greasy, and they should melt in your mouth just a bit. These biscuits hold together well, whether you're slathering them with jam, butter, or using them to build a breakfast sandwich. These biscuits are simple, but feel like an indulgence.
RECIPE
Makes 4 large or 8 small biscuits
INGREDIENTS:
113 grams unsalted butter, frozen
115 grams buttermilk (if you can’t have dairy, you can substitute any “mylk” you use and add 2 tsp lemon juice to it)
50 grams gluten free sourdough discard
1 large egg, beaten
60 grams almond flour
60 grams gluten free oat flour or sorghum flour
60 grams sweet rice flour
30 grams tapioca starch
30 grams potato starch
2 Tbs baking powder
1/4 tsp baking soda
1 tsp psyllium husk powder
1 tsp salt (if you used salted butter, use 1/2 tsp salt)
METHOD:
Place your butter in the freezer for at least 30 minutes. (I like to keep a couple of sticks of butter in my freezer for times like this when I need frozen butter.)
Put all of your dry ingredients into a large bowl. Whisk until fully combined.
In a small bowl, thoroughly combine your buttermilk, egg and gluten free discard.
Take your butter out of the freezer and grate it with a cheese grater. Don’t grate it too finely! You still want good sized pieces of butter.
Immediately put your grated, frozen butter into your dry mixture.
Toss your butter into the flour mixture using a spatula or your hands. You want the butter to be evenly coated and distributed in your flour mixture. I prefer to use a spatula, to keep the butter as cold as possible.
Next, pour the buttermilk mixture into the butter and flour mixture. Stir with a spatula until all the dry flour is incorporated and you no longer see any flour. See video below.
Lightly flour (with tapioca starch) the surface you will be working on.
Turn your biscuit mixture out onto your floured surface. Gently pat into a rectangle. With a rolling pin, gently roll into a longer rectangle. Using an envelope fold, fold your biscuit dough.
Roll mixture out into a rectangle again and do another envelope fold. Gently pat dough into a rectangle and cut into 4, 6 or 8 biscuits. See video below.
Place your biscuits onto a parchment lined baking sheet. Cover and put in your fridge for 1-12 hours. I you want to bake them right away, just put them in the freezer for 30 minutes.
Preheat your oven to 450 degrees.
Place biscuits, uncovered, in your preheated oven and bake for 18-20 minutes.
Remove from oven and let cool 10-15 minutes. Enjoy warm and fresh! They are good up to 2 days after baking, just store them in an airtight container.
I’m excited to see your bakes! If you have any questions, the chat is a great place to go for help. Don’t forget to tag me in your creations over on Instagram. Let’s stay social, share your bakes with me!
Happy Baking!
With gratitude,
Idris Craft
