By Nancy Smorch
Last year, about this time, we discovered an amazing buttermilk biscuit recipe. We would make them every Sunday morning. They were the best buttermilk biscuits I had ever tasted! They were light, buttery, crispy - in a word, perfect.
Then I went gluten free and couldn't have them anymore. It had never occurred to me to try to make them with a gluten-free flour mix, because most of those mixes never produced anything remotely close to the original recipe...until I discovered Cup 4 Cup Gluten Free Flour mix. Everything I tried with this mixture turned out great - including my gluten-free pizza crust, chocolate chip cookies, Bouchons, and more.
Then, the other day, while going through some recipes tucked away in a drawer in our kitchen, I came across the buttermilk biscuit recipe. That sounded like the perfect surprise for my family on Valentine's Day, so I looked over the recipe to see if I could adapt it to gluten free.
Although the recipe calls for 2 cups pastry flour and 2 cups regular flour, I just previously used 4 cups of regular flour (King Arthur). So, I thought I would try to substitute the Cup 4 Cup flour for all of it and see what happens. Then when I looked at who came up with the recipe, I knew it would work.
I couldn't believe that it was Thomas Keller's Buttermilk Biscuit recipe (he is the Chef and co-owner of the French Laundry in Napa Valley)! No wonder they were so good! And the funny thing is - he and Lena Kwak, French Laundry's R&D Chef are co-founders of Cup 4 Cup Gluten Free Flour. Lena was playing around with a gluten free mix so the French Laundry could serve bread to their gluten-free customers. She definitely got the formula right - I've even used it to make Bouchons - the famous cork -haped chocolate dessert made and sold at French Laundry's sister baker, Bouchon Bakery.
Here's the link to the buttermilk biscuits recipe - give it a try - gluten free or regular, I think you'll love it!