As we close out September, a month that already holds some of my favorite dates (including my birthday!), who knew September was also National Biscuit Month? As if I needed more reasons to celebrate in September? Gluten free biscuits proved to be a tough feat and required countless recipe tests, including testing out different gluten free flours. The fluffy texture can be difficult to achieve; highly processed flour tends to be thirsty, so it is very easy for the dough to turn out too wet or too dry. In addition to those hurdles, getting the leavener to rice flour ratio correct will make you act like a pastor from the pulpit—praying over your biscuit dough out loud that it will be delivered! And let’s not even talk about the lack of browning issue. However, the Good Lord saw fit to give gluten free flour one fabulous redemptive quality: no gluten. Wait—what…duh, Savannah, they don’t have gluten. Let us not forget what causes biscuit makers ‘round world go red in the face—that’s right: gluten development. But allay your fears, because you do not have to worry about overworking this dough. Unlike your standard all-purpose flour when liquid is added, gluten does not develop its typical strands, because there is none to develop. My friends these were worth the wait and the countless testing because I am a big believer in biscuits for all! Recipe is below and now if you’ll excuse me, I am going to go take a nap…

Biscuits to all and to all a good nap… Oh no, I’ve conflated Christmas and carbs again! Zzzz…Zzzz…..Zzzzz…

Ingredients:

 - 4 cups King Arthur Gluten Free Flour (plus one cup for dusting and flouring biscuit cutter)

- 1 teaspoon salt (I use Diamond Kosher)

- 1 teaspoon of sugar

- 2 1/2 tsp baking powder

- 1 1/2 tsp of baking soda

-1 stick of cubed/cold european butter

• Plus additional 6 tablespoons of melted butter (3 tbs for greasing the pan and 3 tbs for brushing the tops once cooked)

-2 cups of buttermilk (Don’t have buttermilk, don’t be sour ;) … you can make it as fast as you can say “I’m out of buttermilk”… measure out as much milk as you need and then add in one tablespoon of vinegar or lemon juice per cup. Let sit for 10 minutes and you are good to go!)

Yields:

 12-14 Biscuits

Method

Preheat oven to 475 degrees.

1. In a large mixing bowl, combine dry ingredients.

2. Using a pastry blender or your hands, cut cubed, cold butter into dough. Breaking up into pea size pieces and a crumbling texture.

3.  Make a well in the center for the flour mixture and pour in buttermilk. I always add in the first cup and a half of buttermilk, and then add the remaining 1/2 as needed.

4. Use a spatula to wipe down sides of bowl while working to combine. Once brought together, turn out onto a floured surface.

5. Knead gently, about 5-7 times, until dough has a smooth consistency.

6. Then begin the folding portion: flour your rolling pin, and then begin rolling our your dough into a rectangle about 6 in. wide and 12 in. long and about half an inch thick, take bottom side of dough, and fold the dough in half. The bottom edge and the top meet. Turn the dough, to the right once, then roll out again (to about half an inch), and then fold in half and turn back to the left. Complete this folding process 5 times—you are building layers into your biscuits.

7. Flour your cutter and punch out 7-8 biscuits with 2¾ inch biscuit cutter (second to largest in set). Combine and roll scraps and cut out remaining biscuits. **Do not twist the cutter when you push down, this will pinch the seams shut that you just worked so hard to create. Keep the motion up and down, and flour your cutter between each cut.

8. Pour 3 tablespoons of melted butter into a skillet, and then place your biscuits. The melted butter will help the bottoms crisp and brown on the bottom.

   **Remember, biscuits are friendly and LOVE neighbors! So make sure they are touching!

9. Bake for 15-17 minutes or until golden brown. Brush tops with remaining melted butter immediately out of the oven.