Corn Biscuits


Corn Biscuiits

Buttery and sweet, the aroma in my house is reminiscent of past Thanksgiving celebrations. Baking bread is one of my favorite holiday projects, whether it be rolls, biscuits or muffins. Pastry chef, Alice Medrich’s recipe for corn biscuits is all the goodness of both biscuits and muffins in one tasty (gluten free) treat. I doubled the recipe and increased the size of the biscuits. I had in mind a turkey and cranberry biscuit sandwich for a post-Thanksgiving lunch.

  • 1 1/3 cups (200 grams) white rice flour
  • 1/2 cup (60 grams) corn flour
  • 2 teaspoons sugar
  • 1/4 teaspoon xanthan gum
  • 1 tablespoon baking powder (this is a good time of year to periodically check the expiration date on your rise agents)
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup plain yogurt

Pre-heat the oven to 400 degrees F.

Combine the rice flour, corn flour, sugar, xanthan gum, baking powder, salt, cream and yogurt in the bowl of a standing mixer with a paddle attachment. Beat the ingredients on low speed for 2 minutes. Set a timer for this, as you want the dough to be stiff and to rise well.

Form the dough into a thick log that is 2 inches in diameter, wrap it in plastic, and refrigerate for at least 2 hours, or overnight. When you’re ready to bake the biscuits, cut the log into 12 thick slices. Place the slices on a baking sheet lined with parchment paper (or a silpat). Put them close together for pull-apart biscuits or 2 inches apart for separate biscuits and bake for 20-25 minutes. The biscuits are done when they are browned on top and bottom. Serve immediately with butter or jam, or cool on a rack and warm before serving. Makes 12 biscuits.

Inspiration: Flavor Flours

Advertisements

2 comments

  1. Margaret Killip

    Thanks Pam for the gulten free recipe!!! How do you think it would taste with coconut flour instead of rice flour?

    Happy Thanksgiving (in Florida, i hear)!!! Awesome!!! xoxo

    • Hi Marge, thanks for the comment. White rice flour is a good base flour for gluten free baked goods because it’s mild in flavor and low in protein. Coconut flour doesn’t provide as much structure and requires more liquid in recipes. You can try the coconut flour, the biscuits will taste great. Happy Thanksgiving!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: