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