Adaptable Recipes, Food Glorious Food

Sunday Special- Biscuits for Brunch

Biscuits made brunch better

 

There is nothing like brunch on a Sunday morning. It’s easy to pull together with fresh fruit, coffee, tea, Mimosas, and Bloody Marys. A trip to your local bakery can round it out with assorted pastries and rolls.

However, there’s no need to rush out to the store for a family brunch with eggs, bacon, sausage, and buttermilk biscuits that are a snap to make with ingredients you likely have on hand.

We like the Gimme Some Oven blog and found this recipe for buttermilk biscuits we think you will enjoy.  We’ve adapted the recipe to accommodate vegan, vegetarian, gluten-sensitivities, and low sugar diets.

Buttermilk Biscuits recipe by Gimme Some Oven adapted by Still A Chick Lit

prep time: 30 MINS

 

cook time: 10 MINS

 

total time: 40 MINS

 

yield: 8 TO 10 BISCUITS

 

INGREDIENTS

2 cups (284 grams) (gluten-free all-purpose flour,  1 to 1 gluten-free baking blend, sorghum, sweet rice, or brown rice flour)

1 tablespoon baking powder

1 tablespoon light brown sugar (Swerve light brown sugar substitute, organic light brown sugar)

1 teaspoon fine sea salt

1/4 teaspoon  baking soda

6 tablespoons (85 grams) very cold unsalted butter*, diced into 1/2-inch cubes (vegan unsalted butter)

1 cup cold buttermilk (dairy: low-fat, light, or whole-fat buttermilk, do not use non-fat buttermilk) (to make non-dairy buttermilk: 1 cup almond, rice, soy, or light coconut milk plus 1 tablespoon fresh lemon juice or apple cider vinegar mixed together. Let sit for five minutes before using)

optional toppings: extra melted butter

INSTRUCTIONS

Mix the dry ingredients: Combine the flour, baking powder, brown sugar, salt, and baking soda in a large bowl.  Stir or whisk briefly to combine.

Cut in the butter. Sprinkle the diced butter over the dry ingredient mixture. Use a pastry cutter, two forks, or the food processor to cut the butter into the dry ingredients until it is well-mixed and forms pea-sized chunks of butter.

Add the buttermilk. Pour in the cold buttermilk and stir until the dough is just combined.  (Try to avoid over-mixing the dough.)

Form the dough. Turn the dough out onto a floured work surface. Use your hands to quickly shape the dough into a small rectangle.  Use a rolling pin to roll the dough out evenly until it is about 1/2-inch thick.

Fold the dough. Then fold the dough on top of itself into thirds (like you are folding an envelope, see image above). Rotate the dough 90 degrees.  Then repeat the folding process a second time, rotate, repeat the folding process a third time, rotate.

Cut the dough. Roll the dough out once more into a roughly 10 x 5-inch rectangle.  Then use a 2 to 2.5-inch biscuit cutter to firmly cut the dough into 8 circles, taking care not to twist the biscuit cutter at all when cutting the dough, and arrange the biscuits evenly on the prepared baking sheet.*  If you would like, re-roll the remaining dough scraps and cut out 1 or 2 more biscuits. Do your best not to overwork the dough. If it becomes a little sticky, put it in the freezer for five minutes and continue to roll out the dough and cut out biscuits.

IMPORTANT When cutting out the rounds, cut straight down. Do not twist. If you twist the cutter, you will seal the edges and the biscuits won’t rise up. The steam gets trapped and results in a heavier biscuit.

Heat the oven. Heat the oven to 450°F (232°C).  And transfer the biscuits to your freezer or refrigerator for 15 minutes as the oven heats.

Bake. Once the oven is ready to go, bake the biscuits for 10-12 minutes, or until they achieve your desired level of browning on top.  Transfer the baking sheet to a wire rack.  Then, if you would like, brush the tops of the biscuits with some melted butter and sprinkle with a pinch of flaky sea salt.

Serve. Serve warm and enjoy!

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