Reduced Gluten Biscuits - By Chef Denise

PREP TIME - 20 MINS

WAIT TIME - 30 MINS

COOK TIME - 20 MINS

TOTAL TIME - 70 MINS

YIELD - 12 BISCUITS

INGREDIENTS:

• 1 cup Barely Barley Low Carb Flour

• 3/4 cup brown rice flour

• 1 cup corn flour

• 1 tablespoon xanthan gum

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1 tablespoon salt

• 9 tablespoons unsalted butter, diced into small pieces (that just a little bit more than 1 stick of butter, but if you only have one stick, don’t worry too much)

• 1 egg

• 2 cups sour cream

• 2 cups buttermilk

DIRECTIONS

1. In a medium sized bowl, mix the Barely Barley Low Carb Flour with all the other dry ingredients, (brown rice flour, corn flour, baking powder, sugar, xanthan gum, and salt)

2. Add butter to this flour mixture. Work the butter with your fingertips to brake it into very small pieces. Let it chill

3. In the meantime, in a separate bowl using a hand blender, whip the egg, sour cream and buttermilk until smooth

4. Pour wet mixture into the cold flour and butter mixture. Stir it gently with a wooden spoon. Shape it into a ball. Don't over work it

5. Cover the dough with a plastic wrap and let it rest for at least 30 min or overnight

6. Preheat oven to 450 deg F

7. Place dough onto a floured surface, sprinkle flour over it and with a rolling pin, roll dough into a 1” thick rectangle

8. Fold dough in half, sprinkle flour again and repeat rolling and folding 2 more times

9. Cut out 1” thick biscuits and place them on parchment paper

10. Brush the tops with buttermilk and bake them in the oven on 450 deg F for 20min.

NUTRITION FACTS (PER SERVING) - 1 BISCUIT

Calories = 270

Protein = 7g

Net Carbs = 22g

Fat = 17g

Reduced Gluten