I have been making my own lard and loving every single recipe that I use it in. I have a how-to coming out soon for making lard at home. I am using more buttermilk in my gluten free recipes as I have noticed the recipes are turning out a bit better than if I use plain milk.
These biscuits were one of the first things I tried with the lard. I can't say enough how delicious these are. They are soft, airy, crisp on the underside, buttery and taste like a real biscuit. My family cannot get enough. In fact, I usually make two batches. I have never doubled the recipe--I just make two separate batches.
I bought this cute cast iron cornbread/scone pan and used it to make the biscuits. The biscuits are a drop style and so they will spread out a bit if not contained inside of a form. This is why I used this cast iron pan to make the biscuits a little thicker. Either way they taste great. The use of this pan is more for appearance purposes than flavor or texture. See below.
I asked my hubby to help me hold a few biscuits. In the process I think he ate three. I hope from the two pictures below that you can see how soft and fluffy they are.
I have made these many different ways: as a drop biscuit, in a cast iron corn pan, muffin pan and dropped close together into a large baking dish for pull apart biscuits. Each time they have turned out the same: airy on the inside with a nice bite on the outside.
Let me know what you think. I will be experimenting on some fun recipes with this biscuit recipe as the base.
I am finding that the recipes are more consistent when I give measurements in volume (grams). I recommend a scale for your kitchen. I have also listed a cup size but it is just an estimate as each time you measure a 1/2 cup the weight may be off a bit. This has a huge impact on gluten free recipes. To be sure that the recipe turns out every single time, weighing the ingredients is more accurate than measuring them.
Gluten Free Buttermilk Biscuits
Makes about 12 biscuits, it depends on the size of pan and spoonful
78 grams (1/2 cup) potato starch
68 grams (1/2 cup) millet flour
62 grams (1/2 cup) tapioca starch
82 grams (1/2 cup) white rice flour
4 teaspoons baking powder, make sure it's gluten free
1/2 teaspoon salt
1 teaspoon guar gum
112 grams (4 tablespoons) lard
220 grams (1 cup) buttermilk
73 grams (2) egg whites
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, combine dry ingredients and sift once. Sifting helps combine the dry ingredients and sifts out any clumps.
3. Add the lard to the dry ingredients. Use a pastry knife to cut in the lard. The flour mixture should be crumbly.
4. Mix the wet ingredients in a small bowl and beat a few times to incorporate the whites into the buttermilk.
5. Combine the wet and dry bowls. Use a spoon. Do not use a mixer. Stir until well combined and the texture changes from smooth and thick to very airy and fluffy. About 1 minute worth of stirring.
6. The dough will almost set--filled with little air bubbles. This is what you want. Carefully spoon globs of the biscuit dough onto a cookie sheet. Space them two inches apart--they will spread. If using a shaped pan (like the cast iron one mentioned above) fill 3/4s of the way.
7. Bake for 8-10 minutes. Depends on each oven but they should just start to be brown on the edges. Remove to a cookie wrack to cool for a few minutes. Store leftovers in an airtight bag. I have yet to have leftovers though.
**I used a muffin tin and this works really good to achieve the biscuit at the top.
Written by Sherron Watson