Thursday, February 1, 2007

A Winter Breakfast

Here in Upstate New York we have finally gotten our usual wintry weather in the last several weeks and it's time for a hot morning's breakfast. If there is time, the following biscuit recipe serves the bill. They are best fresh out of the oven, but even cold they don't last the day in our household of four.

Buttermilk Biscuits

1 cup potato starch (not to be confused with potato flour, we get it at our health foods store)
1-1/2 cups corn starch (bought on sale in bulk at the grocery store)
3-1/2 tsp. xanthan gum (from health food store, expensive stuff)
2 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
2/3 cup cold butter, cubed
1-1/2 cups buttermilk
Rice flour

Spray a baking stone with cooking spray or lightly oil it. If you don't have a baking stone (great for pizza and crisping up other baked goods too) you can use a cookie sheet. Preheat oven to 375 degrees.

Mix dry ingredients in large bowl. Work in butter until the mixture is coarse and crumbly. Pour in buttermilk and mix until dough gathers into a ball.

Sprinkle counter with rice flour and turn dough out. Quickly form into two large balls and press flat. Cut each ball into eight sections, like a scone. Place on baking stone.

Bake at 375 degrees for 12-15 minutes, or until lightly brown.

Makes 16 biscuits.

Enjoy warm with butter and jam.


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