Tasty Tuesdays! GF Sourdough Biscuits

What an incredible week it  has been already.  Last weekend was soooo busy I feel like I need to come back to work just to rest!  The Dutch Oven recipes have been a great success and I appreciate everyone checking them out.  So far I made a GF Breakfast Casserole and a GF Blueberry Cake in them with many more recipes to come. 

I am looking forward to another 5 star Gluten Free cooking class but until then I wanted to try a variation on an old favorite of mine.  I am typing this as the dish cooks so it will be a surprise to all of us how it turns out.
I cooked a very small batch to see how it turns out but I will increase the amounts below to make several biscuits for your recipe.

For most of my life I have enjoyed Sourdough Biscuits.  My grandmother and then my dad made them and then just a couple of years ago, I learned how to make them.  I know how to make them from scratch but many times I buy the self-rising flour and save time.  For this installment of Tasty Tuesdays, I decided to make my favorite biscuits Gluten Free.  I did some research and went to my local Reasor's grocery store in Tulsa and picked up the ingredients.  They are as follows:

2 cups GF All Purpose Flour (Bob's Red Mill in this case)
3 tsp Xanthan Gum - (You will need 1 - 1.5 tsp per cup of flour)
2.5 tsp Baking powder (Clabber Girl used here) (1.25 tsp per cup of flour)
Approx. 1-2 cups buttermilk
Wax paper
Biscuit cutter or a good old coffe cup
Vegetable oil

Preheat oven to 375 - 400 degrees

Combine dry ingredients in a large mixing bowl and blend well.

Lay a large piece of wax paper on your counter to work the dough.

Sift a small amount of dry GF flour on the paper to prevent sticking.

SLOWLY add buttermilk to your dry mix, stirring well.  I find it easier to add small amounts and get it just right than to add flour later.

Your dough should be moist but standing with no dry pockets.

Put dough ball onto wax paper and flatten slightly.

Sift more GF flour on top of the dough so your hands won't stick.

Flatten dough to approx 1 - 1.5 inches and cut with a biscuit cutter or coffee cup.

Cover the bottom of your baking dish with vegetable oil.

Place biscuits in your dish, turning them over to have oil on both sides.

Bake approximately 20 - 25 minutes until biscuits are golden brown.

Halfway there!

Done!

As I mentioned before, this was my first attempt at GF Sourdough Biscuits and they turned out well.  As a matter of fact, I will be eating them right away after posting this recipe!  I want to get at them while they are hot....

I have always known how to make the old fashioned kind with regular flour, but I am very pleased with these.  If you would like to know how to make the traditional Sourdough biscuits, or you have taken Dr. Wise's Formula II Intestinal Calm for your Celiac Disease.  All you need is the standard self rising flour and buttermilk.  No baking powder or Xanthan Gum required.

I have some more GF recipes to try and I can't wait to butter those biscuits so I will leave you for now.  Enjoy!!

This post is part of the following blog carnivals............Go check out these great sites!!
Mouthwatering Mondays
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Tuesday Twister
Two For Tuesdays
Gluten-Free Wednesdays
Real Food Wednesdays
Pennywise Platter Thursday
Fight Back Friday