King Arthur Flour Whole Grain Biscuits

I've mentioned it before.... How I love to visit the King Arthur Flour blog. The pictures... droolworthy.
One day I sat and read through every post. Many of the recipes are easily transferable to Gluten Free. The English Muffin Toasting Loaf is the inspiration for this blog's name. I have also made their vanilla scones.
The latest effort? Their Ancient Grains Gluten Free Biscuits.

Although they now have a Gluten Free line of products, I can't purchase them in Canada. Using substitutions, I can certainly make do.

Their GF flour mix is essentially the same as mine with brown rice flour, potato starch and tapioca starch. However, their Ancient Grains blend contains whole grain flours that I don't have. I do have millet and sorghum which I use often for breads as I don't like a bread made solely with the rice flour mix.


King Arthur Flour's Whole Grain Biscuits.

Gluten-Free Ancient Grains Drop Biscuits

1/2 cup millet flour 1/4 cup sorghum ( I used this combination of millet and sorghum rather than 3/4 cup Ancient Grains Blend) 3/4 cup yellow cornmeal 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend* 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter 3/4 cup buttermilk 1/4 cup maple syrup, real maple syrup preferred for best flavor 1 large egg *See recipe for this blend below. 3 1/2 ounces Ancient Grains Flour Blend 3 1/2 ounces yellow cornmeal 4 ounces King Arthur Gluten-Free Multi-Purpose Flour or 3 3/8 ounces brown rice flour blend* 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon salt 4 ounces butter 6 ounces buttermilk 2 3/4 ounces maple syrup, real maple syrup preferred for best flavor 1 large egg *See recipe for this blend below. Directions 1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper. 2) Whisk together the dry ingredients, then use a fork, pastry blender, or electric mixer to work in the butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.  (I grated cold butter into my dry ingredients and then mixed with a spatula) 3) Whisk together the wet ingredients and stir into dry ingredients until just combined. The dough will be very wet. 4) Drop golf-ball sized portions onto the prepared baking sheet about 2" apart. (I used 1/4 cup scoop to make slightly larger biscuits)  5) Bake the biscuits for 12 to 14 minutes for Tablespoon sized portions or 18-20 minutes for the larger sized, until they're light golden brown. Remove them from the oven, and serve warm. Yield: about 24 biscuits as on KAF blog or 12 larger drop biscuits. Here's the flour mix I used: 2 part brown rice flour 2/3 part potato starch 1/3 part tapioca starch King Arthur Flour Whole Grains Biscuits You know you want some. They are a touch sweet since you have the maple syrup in these biscuits. I am wondering what they would be like with agave instead. I would love to make these again and decrease the sweetness and add garlic and cheese.  My love for garlic and cheese biscuits is a whole other story.     This post is linked to Slightly Indulgent Tuesdays . Check out more delicious recipes there. This post is linked also to A Gluten-Free Holiday, hosted by Amy of Simply Sugar and Gluten-Free with this week's event Thanksgiving Favorites being hosted by Shirley of Gluten-Free Easily. This post is also linked to Linda's Monthlong Biscuit Challenge over at Gluten Free Homemaker