Sourdough Biscuits (gluten free, dairy free option)
THESE ARE THE BEST GLUTEN FREE BISCUITS I'VE EVER HAD. YES, I'M YELLING! YOU HAVE TO MAKE THESE. STOP WHATEVER YOU ARE DOING AND MAKE SOME BISCUITS.
Ingredients
- 4 Tbps. cold butter or lard really, make sure it's cold
- 1 1/2 cups gluten free flour blend I tested this recipe with King Arthur Flour gluten free blend - I'll link it below
- 1/2 cup fed, active, sourdough starter
- 1/2 Tbsp. honey
- ~1/2 tsp. sea salt - just shy of 1/2 tsp.
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 cup milk any kind you use will do - buttermilk, almond milk, cow's milk, etc.
Instructions
- Mix the cold butter or lard with all of the dry ingredients in a large bowl. Your hands are the best tool for this job. Mix until you have coarse crumbs about the size of peas.
- Stir in the starter, milk and honey being careful to mix thoroughly to incorporate all the dry, but not over-mixing.
- Grease your baking dish with a little extra butter or lard - a 11x7 or 9x13 rectangular pan or a large cast iron skillet will work perfectly.
- Scoop the discuit dough into your prepared pan. I use a large disher that scoops about 1/4-1/3 cup per biscuit. See notes for a link to the dishers I use.
- Cover lightly with a clean tea towel and set aside on the counter for about 30 minutes.
- Preheat your oven to 400 degrees and bake 20-25 minutes, until golden brown all over.
- Slice these babies up and slather with butter or ghee, your favorite homemade jam, honey, sausage gravy, whatever you like. These even reheat beautifully!
Video
Notes
I like the dishers/scoops like this.
King Arthur Gluten Free Flour blend