Buttery Biscuits by the Bay

Biscuits 1

On the weekends, my favorite treat is a vanilla latte from Blacksmith Coffee. When I’m in there on Saturdays, though, I can’t help but drool over the amazing biscuits that are coming out of the kitchen. Unfortunately, I’ve never had one (because they are gluten-full) but I have have been itching to make some gluten free biscuits for weeks!

A chef I work with stumbled upon this Rice Shortcake recipe and passed it along. This recipe is for a sweet shortcake; I was interested in a savory biscuit, so I cut back on the sugar and upped the salt. Here is the original recipe- adjust to your needs. White rice flour can sometimes be gritty in baked desserts. This  Anson Mills Carolina Gold Rice Flour, however, was not gritty at all and the recipe makes a wonderfully flaky and buttery biscuit.  I was actually shocked by how great they turned out; my biscuit making history is full of dense, heavy, pellets of bread.



12.5 ounces (2½ cups) Anson Mills Carolina Gold Rice Flour, plus additional for coating and cutting 
tablespoons sugar, plus additional for sprinkling
teaspoons baking powder

1 teaspoon fine sea salt
ounces (8 tablespoons) cold unsalted European-style butter, cut into 8 pieces

8 to 10 ounces (1 to 1¼ cups) whole milk, plus 1 tablespoon for brushing the biscuits
  1. Adjust the oven racks to the lower-middle and uppermost positions and heat the oven to 425 degrees. Line a baking sheet with parchment paper and place it in a second baking sheet for insulation.
  2. Place the rice flour, sugar, baking powder, and salt in a food processor bowl and pulse to combine. Scatter the butter pieces over the dry ingredients and process to a coarse meal, about ten 1-second pulses. Transfer to a large mixing bowl and add 8 ounces (1 cup) of milk. Blend lightly but evenly with a rubber spatula. Add more milk—up to 2 ounces (¼ cup)—if the dough feels dry. (The dough should be fairly wet.) Allow the dough to rest briefly, about 2 minutes.
  3. Turn the dough out onto a lightly floured surface and roll out or pat into a 7-inch disk, about ¾ inch thick. Using the back of a chef’s knife or a bench knife, score the disk lightly into 8 wedges (fig. 5.1). Dipping the knife or bench knife into flour to prevent sticking, cut along the scored lines all the way through the dough, and then carefully (this dough is delicate!) lift the wedges one by one with a spatula and transfer to the prepared baking sheet. Score the back of each wedge with a paring knife (fig. 5.2); this will make the shortcakes easier to halve once they’re baked. Brush the wedges with the 1 tablespoon milk and sprinkle them with sugar.
  4. Set the baking sheet on the lower oven rack and bake 10 minutes, rotating the pan from front to back halfway through. Transfer the baking sheet to the upper rack and bake 10 minutes more, rotating the pan from front to back halfway through. Let the shortcakes cool completely on the baking sheet.

Notes: I didn’t have my food processor available, so I cut the butter into the flour the old school way with 2 knives and a strong whisk.


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