Seeing as Thanksgiving is just around the corner, I thought I’d share a deliciously easy treat that will compliment any Turkey Day table: buttermilk biscuits. I say “easy” because these are drop biscuits rather than rolled biscuits, which means you can simply drop large spoonfuls of batter on a baking sheet and pop them in the oven rather than having to roll out dough and cut out circles.
And while biscuits are nice to serve at any time of the year, these biscuits have a little something extra to offer: they’re whole-grain and gluten-free, so while you could substitute whole-wheat flour for the millet and amaranth to make these biscuits more standard fare, if you know that any of your guests are avoiding gluten, you can make these for everyone at the table. (Traditional stuffing is out for the gluten-free crowd, but I daresay that stuffing will be missed a whole lot less if there are herbed and cheesy biscuits waiting to be eaten!) Plus, since biscuits cook for a such a short time at high heat, it literally only takes about 20 minutes to get them from recipe to table. Biscuits can be stored at room temp for 3 days or in the refrigerator for 5, but they’re best eaten hot out of the oven. Somehow, I doubt you’ll have leftovers…
Herbed Buttermilk Biscuits
This is a gluten-free recipe, but if you’d like to make a wheat version, substitute 1 cup of whole-wheat flour for the millet and amaranth flours. Corn flour is readily available nowadays in most supermarkets, but if you can’t find that, use fine-grind cornmeal instead, and preferably a cornmeal that has not been degerminated.
3/4 cup millet flour
3/4 cup corn flour (NOT cornstarch!)
1/4 cup amaranth flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 T. dried basil
5 T. butter, preferably from grass-fed cows
1 cup grated Gouda cheese (or other hard, aged cheese, like Parmesan or Manchego)
3/4 cup buttermilk, preferably from grass-fed cows
1 egg, preferably from pastured hens
Preheat oven to 450F degrees. Cover a tray with parchment paper and set aside. (Parchment paper is generally rated up to 450F degrees, whereas butter would scorch at that high heat, so it’s better to use parchment paper than to grease the tray.)
In a large bowl, whisk together flours, baking powder, baking soda, salt, and basil. Cut the butter into pieces and drop on top of the dry ingredients, then use a pastry cutter to blend in the flour with the dry ingredients. You should wind up with pea-sized crumbs. Stir in cheese.
Make a well in the center of the buttery crumbs. Pour in buttermilk and crack in egg, then stir briskly until you have a well-mixed batter. (If you’re using wheat flour, only stir just until the mixture is wet. Overstirring wheat flour will result in a too-stiff dough – that’s the gluten at work.)
Drop batter onto prepared baking sheets in large spoonfuls. You can make them as big/small as you like, but I usually make 9 big biscuits: 3 rows of 3 spoonfuls across. Bake for 12 minutes or until biscuits are staring to brown.
Serve immediately or let cool and store in airtight container for 3 days at room temperature or up to 5 days in the refrigerator.
Enjoy! Â The Cultured Cook www.theculturedcook.com
Â© 2011 Copyright Â Allison Stuart Kaplan Â www.Askinyourface.com LLC