While pie-baking has long vexed me, biscuits only began to do so when I went gluten-free. In my mind, biscuits are the true test of a gluten-free flour blend, because none I’ve tried to this point has given me an acceptable biscuit, much to my eternal Southern disappointment. No amount of cane syrup could make those starchy hockey pucks palatable, and I practically wilted from each letdown while the vapors nearly overcame me, dahlin’.
But one of Cup4Cup‘s great claims is that you can sub it for AP flour in your recipes, so I gave this a go with a simple recipe from Three Many Cooks. And you know what? They weren’t only passable, but truly good. I’m talking airy and moist, the way a good biscuit should be.
Just look at them! Don’t you want to load up a plate and slather them with sweet butter?
recipe after the jump
Gluten-Free Blueberry Buttermilk Biscuits adapted from Three Many Cooks
Tip: When measuring Cup4Cup flour, it’s recommended that you spoon the flour into the measuring cup, then level it off instead of scooping directly into your measuring cup from the bag.
Makes 12 biscuits
2 cups Cup4Cup gluten-free flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, frozen solid
1 cup blueberries
1 cup cold buttermilk
4 teaspoons palm sugar
Adjust oven rack to middle position and heat oven to 450 degrees. Line a baking sheet with a silpat or parchment paper.
Mix flour, baking powder, baking soda, and salt in the bowl of a food processor. Using a box grater, coarsely grate frozen butter into the dry ingredients and pulse in food processor until butter is evenly distributed. Scrape dough into large bowl, stir in blueberries, then buttermilk, and mix to combine.
Pinch dough into 12 rough rounds, place on baking sheet; sprinkle with palm sugar. Bake until golden brown, about 12 minutes. Serve warm.