I’ve been experimenting with sourdough biscuits. Although I’ve made decent gluten-free biscuits for a few years, I wanted something big and tall for biscuit sandwiches — like Jimmy Dean sausage biscuits. I’ve finally landed on a good recipe.
Gluten-free Sourdough Starter Biscuits
- 3 cups gluten-free flour blend
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 10 tablespoons Earth Balance buttery sticks, cold
- 1 tablespoon psyllium powder
- 1 cup oat milk, or other plant based milk
- 2 cups sourdough starter
- 1 egg and oat milk for brushing (omit egg if vegan)
Warm the oat milk in the microwave for 30 seconds. You don’t want this hot, just slightly above room temperature. Add the psyllium powder and whisk well. Allow to set while you combine the other ingredients.
Blend the flour, baking powder, and salt in a food processor until just blended. Add the cold butter in pieces, about 1/2 tablespoon per piece. Pulse the mixture until blended.
In a mixing bowl, combine the flour blend, psyllium mixture, and sourdough starter. Mix until blended well, but don’t overmix it. You want some air in the dough.
Scoop the dough out in 1/2 cup increments. Gently shape into a ball with your hands, and then flatten into biscuit shape, about 1.5 inches high. Place on a cookie sheet on parchment paper. Once you’ve formed all the biscuits, cover them with a light cloth and set them somewhere warm to rise. (I usually leave them on the stove, on top of the oven, while it’s preheating.) They won’t rise very much, but this allows the dough to rest and open up a bit.
Preheat the oven to 425 degrees Fahrenheit. When the oven is at temperature, whisk one egg with 1/4 cup oat milk. With a pastry brush, lightly brush the egg mixture on the top of each biscuit. Bake the biscuits for 20 minutes. Cool on a cooling rack. Makes nine large biscuits.