Author Notes
This recipe is adapted from the King Arthur Flour web site. —Derek Laughren
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Ingredients
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100 grams
Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend)
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100 grams
Cornmeal
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115g grams
Gluten Free Flour
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1 teaspoon
Xanthan Gum
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1 tablespoon
Baking Powder
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1/2 teaspoon
Salt
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115 grams
Butter
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170 grams
Buttermilk
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80 grams
Maple Syrup, Grade A
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1
Large Egg
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1/4 cup
Large granule sugar, such as demerara.
Directions
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Heat oven to 425° F. Line two baking sheets with parchment paper.
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Sift together dry ingredients in a stainless steel mixing bowl. Cut (cold) butter into cubes and work them into the dry ingredients by hand until pea-sized chunks are achieved. Chill in freezer for 15 minutes.
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Whisk together wet ingredients.Keep chilled in refrigerator until dry ingredients are cold. Stir wet bowl into dry bowl just until combined.
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Drop heaping tablespoon sized balls of the dough onto the baking sheets, 1 to 2 inches apart. Wet your fingers with cool water and smooth the portioned batter.
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Sprinkle the top of each biscuit with the large granule sugar.
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Bake about 15 minutes, rotating pans halfway through cooking process. Remove when golden brown.
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