Gluten Free Cornmeal Biscuits

gluten free biscuits

In culinary class we made these gluten free biscuits and gravy.  I was thoroughly surprised at how much I liked these biscuits.  They’re slightly crumbly (as most gluten free products are) but they have a great bite from the cornmeal.  The maple syrup gives them a faint sweetness which I loved.  Warm out of the oven and smeared with some butter, these are a great daytime snack.

Gluten Free Cornmeal Biscuits
Makes 12-14 biscuits
Total Time: 25 minutes

• 3/4 cup yellow cornmeal
• 1 1/2 cup gluten free all purpose flour
• 1 teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter/crisco
• 3/4 cup buttermilk
• 1/4 cup maple syrup
• 1 large egg

Preheat oven to 425F. Add dries into a mixing bowl. Work in the butter with a fork or pastry cutter until mixture is unevenly crumbly.

In a separate bowl, whisk buttermilk, syrup and egg together. Add dry mixture to the buttermilk mixture and stir until just combined. The dough will be very wet. Make sure to scrape the sides and bottom of the bowl very well. Scoop out dough in golf ball-sized portions. Bake biscuits for about 14 minutes until they’re light golden brown.


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