If you don’t have the gluten-free cookbook, Against the Grain by Nancy Gain, I recommend you pick it up. It is a great book with a lot of gluten-free baked goods in it. This book gave me the inspiration for my biscuit recipe, along with a delicious butter to go along with it. 

 

3 Tbsp butter, room temperature

1 tsp honey

1 tsp jalapeño, seeded and minced

Pinch of salt 

 

In a small bowl, place the butter, honey, jalapeńo, salt, and using the backside of a spoon, mash the ingredients to combine. Once combined, stir until the butter is light and fluffy. Set the bowl aside. 

 

1 Tbsp active dry yeast

1 Tbsp sugar

⅓ cup warm low-fat milk + ¼ cup cold low-fat milk

1¼ cups buckwheat flour

1 cup tapioca starch

1 Tbsp baking powder

¾ tsp baking soda

¼ tsp salt

4 Tbsp cold butter cut into pieces, 3 Tbsp butter mashed

4 Tbsp cream cheese cut into pieces

1 Tbsp apple cider vinegar

1 cup grated parmesan cheese

1 cup grated sharp cheddar cheese

3 Tbsp jalapeños, seeded and minced

 

Make the biscuits by combining the yeast, sugar, and warm milk in a small blow and let proof for 15 minutes.

 

Using a food processor, combine the flour, tapioca starch, baking powder, baking soda, salt, and pulse until blended. Add the 4 Tbsp butter, cream cheese, and pulse until the butter and cream cheese is in pea-size pieces. Next, add the yeast mixture and pulse to combine. Lastly, add the ¼ cup cold milk, vinegar, cheeses, and jalapeños and pulse until the dough comes together. Do not over mix it, or the dough will get tough. Place the dough in a large bowl, cover with plastic wrap, and allow it to rest for 20 minutes. 

 

While the dough is resting, preheat the oven to 400℉. Grease two 9-inch round cake pans with butter. 

 

Turn the dough out onto a large surface dusted with tapioca starch. Pat the dough down with wet hands to ¾-inch thick. Use a small drinking glass or a 2½ -inch biscuit cutter to cut all the biscuits. Re-roll the scraps when necessary and place each biscuit in the cake pans, so they touch as they rise. 

 

Bake for 15 minutes or until lightly browned. Transfer the biscuits to a cooling rack and serve warm with the butter. 

Just Salt It, and enjoy!