Live Naturally Magazine
Export date: Sat Sep 18 0:59:40 2021 / +0000 GMT

Buttermilk Biscuits with Scallions & Cheddar



Buttermilk Biscuits with Scallions & Cheddar

These biscuits are so light, flaky and buttery. They are best eaten straight from the oven!

  • 90 grams (3/4 cup) sorghum flour (plus more for dusting)
  • 103 grams (3/4 cup) sweet rice flour
  • 36 grams (¼ cup) tapioca starch
  • 26 grams (1/4 cup) potato starch
  • 1 tablespoon sugar
  • 1 tablespoon double-acting baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 3 tablespoons buttermilk powder or 2 tablespoons sweet rice flour
  • ½ teaspoon fine salt
  • ½ cup (1 stick) unsalted butter or Earth Balance Vegan Buttery Sticks, cut into 8 pieces
  • 56 grams (½ cup) shredded sharp-cheddar cheese
  • 2 green onions (diced (about 2 tablespoons); white and light-green parts)
  • A few grinds of black pepper (to taste)
  • 2 egg whites (65 grams or ¼ cup)
  • ¼ cup cold water
  • 2 tablespoons melted unsalted butter (for browning)
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.

  2. In a bowl, whisk together sorghum flour, sweet rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, xanthan gum, buttermilk powder and salt. With a pastry cutter or your hands, cut butter into flour mixture until it is crumbly and resembles a coarse meal. Add cheese, green onion and black pepper.

  3. Beat egg whites in a separate large mixing bowl until very foamy. Add cold water and flour mixture to egg whites all at once. Mix with a rubber scraper or spoon until dough starts to come together.

  4. Transfer dough onto a surface that has been lightly dusted with sorghum flour. If sticky, add 1–2 Tbsps sorghum flour to top of dough and pat into a 6x6-inch and 1-inch-thick square. Cut biscuits into nine even squares. Place about 1 inch apart on baking sheet, and brush lightly with the melted butter.

  5. Bake 13–15 minutes. Let biscuits cool on baking sheet, and then serve immediately.