Buttermilk Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 3 tablespoons butter unsalted diced cold
• 1 cup buttermilk organic
• 1 cup cornstarch 
• 8 servings butter salted for serving
• 1 teaspoon xantham gum 
• 0.5 teaspoon kosher salt 
• 0.5 cup sorghum flour 
• 3 tablespoons shortening diced cold
• 2 tablespoons water 

Equipment

• bowl
• oven
• whisk
• cake form
• pastry cutter

Directions

1. Position an oven rack in the center of the oven. Preheat the oven to 425°F.
2. In a large bowl, combine the dry ingredients and stir with a whisk to blend.
3. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
4. Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan.
5. Bake for 12 to15 minutes, or until lightly golden brown.
6. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
7. Serve hot, with butter, agave syrup, or preserves of your choice.
8. Place in a storage container with a lid. Store in a cool, dry place for up to 2 days.
9. From Blackbird
10. Bakery Gluten-Free: 75 Recipes for Irresistible Desserts and Pastries by Karen Morgan. Text copyright © 2010 by Karen Morgan; photographs copyright © 2010 by Knox Photographics. Published by Chronicle Books, LLC.