Saturday, December 26, 2009


Buttermilk powder is a handy ingredient for those of us who normally don't buy buttermilk. Although you can make your own soured milk for baking (soured milk or yogurt works as part of the leavening process along with baking powder and baking soda) by adding vinegar or lemon juice (1 tsp vinegar or lemon juice per cup of milk), I find using buttermilk powder the most convenient.

Here are some buttermilk biscuits that can be customized with herbs, cheese or spices. They are great with sweet or savory spreads and don't take long to make.

Begin by setting your oven to 425 degrees.

2 egg whites, beaten slightly
1 cup buttermilk, or 1 cup water and 1 envelope buttermilk powder
1 5/8 cups white rice flour (not glutinous, just white)
1/2 cup cornstarch
1/4 cup brown rice flour
1 tsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
4T butter

Mix all dry ingredients in a large bowl with a whisk.
Cut in butter till the size of peas.
Mix eggs and water or buttermilk, if using.
Add to bowl of dry ingredients and butter.

Lightly spray a cookie sheet with oil or use lightly sprayed parchment on a sheet.
Drop biscuits onto sheet.
Makes about ten 2-inch biscuits.
Bake 15-20 minutes.