Morning, noon, or night, these buttermilk biscuits are the perfect accompaniment to any dish!
Add them to eggs + bacon for breakfast, chicken soup or a salad for lunch, or a steak for dinner. I made these biscuits with lots of grass-fed butter. They taste great, and they heat up really well the day after. Bake a bunch, freeze them, and then pop them out and warm them in the oven in the morning!
Because I am gluten-free, I have tried baking with many different alternative flours. These biscuits are made with cassava flour, which is made from a starchy root vegetable, called the yucca root. When working with clients who have digestive issues, I do advise them to stop eating white flour. White bleached flour adds zero nutrients to your diet and can instead, cause damage to your gut. Even if you buy organic. Cassava is a great flour to play around with. I recommend giving it a try!
Ingredients:
1 1/2 cups Casava flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup cold, grass-fed butter (10 tablespoons) - cut into small pieces
1 cup full fat buttermilk
directions:
Add together the flour, baking powder, baking soda, and salt. Add butter. Using 2 knives or a pastry cutter, cut the butter into the flour mixture until is ll mixed in a covered with flour. With a wooden spoon, add in the buttermilk. Mix it all together using the spoon. With your hands, pull the mixture into a ball and knead it a few times inside the bowl gathering all the flour together.
Spread it out on lightly floured parchment paper. You can use a rolling pin or your hands to spread it out to desired thickness. I usually do about 1 inch. Using a glass, cut out round biscuits until all the batter is used.
Place on an un-floured and un-greased baking sheet. Cook until golden brown (about 20 minutes depending on thickness).
Cook at 350° until golden brown. (about 20 minutes depending on thickness.)