Try these simple and delicious biscuits

SEATTLE — Chef Lisa Samuel has a brand new cookbook known as “Room on the Desk” filled with basic recipes made gluten free.

She joined the present to share a recipe for flaky southern-style biscuits.

Certainly one of my earliest reminiscences is of my great-grandmother Granny Dixon baking biscuits. I can nonetheless image her, hair tied in a bun on the nape of her neck, carrying a housedress, with a pink printed apron tied at her waist. The kitchen desk is roofed with a blue and white tablecloth and the desk is ready, together with the small inexperienced juice glasses that now sit in my very own cabinet. She did not want a recipe. Her palms sifted, stirred, and reduce chilly butter by the reminiscence of a thousand biscuits. Assume she can be pleased with these. | MAKES 8 BISCUITS

• 8 tablespoons (1 stick/115 grams) unsalted butter
• ½ cup millet flour (63 grams), plus extra for dusting
• ½ cup (68 grams) tapioca starch
• ⅓ cup (56 grams) potato starch
• ⅓ cup (46 grams) sorghum flour
• 2¼ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon sea salt
• ¼ teaspoon xanthan gum
• ½ cup (115 grams) entire milk Greek yogurt
• As much as ½ cup (120 grams) entire milk, plus extra for brushing
• Flaky salt, for sprinkling

1. Place the butter within the freezer for a minimum of half-hour, till frozen. Preheat the oven to 500 levels F.
2. In a big bowl, whisk collectively the rice flour, tapioca starch, potato starch, sorghum flour, baking powder, baking soda, salt, and xanthan gum.
3. Take away the butter from the freezer and grate it on the biggest holes of a field grater instantly into the dry substances. Toss every little thing collectively flippantly together with your palms. Stir the yogurt into the flour-butter combination. Add half of the milk and stir collectively till the milk is absorbed. Slowly drizzle in the remainder of the milk whereas stirring, including simply sufficient to carry the dough collectively with out it being dry. You won’t want all of the milk.
4. Prove the dough onto a flour-dusted floor and kind it right into a rectangle about ½ inch thick. Raise one finish of the dough utilizing a bench scraper and fold it over to the center of the dough. Raise the opposite finish of the dough and fold it over the dough, similar to folding a letter in thirds. Utilizing your palms, flatten the dough again all the way down to ½ inch thick. Repeat this folding and flattening two extra occasions.
5. Utilizing the sharp fringe of the bench scraper, reduce the dough in half lengthwise, being certain to press straight down and straight again up (as a substitute of dragging the scraper sideways by the dough). Then reduce the dough crosswise, making 8 biscuits of equal measurement. (Lifting the bench scraper straight up once you reduce will make sure that the biscuits will rise evenly within the oven.)
6. Switch the biscuits to an ungreased baking sheet and brush the tops with entire milk. Sprinkle with flaky salt.
7. Place the baking sheet within the oven and instantly cut back the temperature to 450 levels F. Bake for 15 to 18 minutes, till the biscuits are deeply golden brown. Allow them to cool barely earlier than transferring from the pan to a serving bowl lined with a clear kitchen towel or serviette. Serve heat.

This recipe was impressed by the one in Aran Goyoaga’s stunning guide Cannelle et Vanille, tailored to be paying homage to the very best laminated biscuits from my childhood.

1. The frozen butter methodology for making biscuits is one I discovered years in the past, earlier than I grew to become gluten-free, in my quest to make an ideal biscuit.

Grating in frozen butter simply distributes the fats and retains the flour and butter very chilly — the important thing to flaky biscuits. Use the biggest holes of the field grater, as a result of you do not need the butter items to be too small.

Because the butter melts, it creates steam that helps the biscuits rise.

1. I’ve at all times used a mixture of Greek yogurt and milk in my biscuits. The yogurt replaces conventional buttermilk, offering acidity and in addition additional fats. I discover that mixture makes for a flaky, tender biscuit.
2. I discovered the folding methodology from my buddy, Mataio. Folding the biscuit dough creates these distinct, pull-apart layers that make biscuits so irresistible. It would take you a number of tries to get the method down, however do not be afraid! You will get it.

Phase Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming stay on KING5.com. Contact New Day.