Bake 12-15 minutes, or until lightly brown.Leave 1 to 2 inches of space between biscuits, as they will expand. The dough will still be fragile so treat it gently. Carefully transfer biscuits to a cast-iron skillet or baking sheet.Cut the dough into eight triangular biscuits or use a biscuit cutter to cut biscuits as desired. Pat the dough out into a circle 1 inch high.Knead a few times, adding more flour as needed, forming a slightly sticky yet cohesive dough. Once the dry ingredients are incorporated, sprinkle a work surface with tapioca flour.Knead in for a couple of minutes by folding the dough over itself over and over again. Sprinkle baking powder, baking soda, and salt over the biscuit dough.At first there will be no noticeable tang, then the dough will develop to produce a noticeable sourdough flavor.
Knead the dough with your hands in the bowl until it comes together in a cohesive mass. Pour into the flour mixture and mix with a fork until a dough begins to form. In a small bowl, beat the egg, then whisk in the coconut milk and gluten-free sourdough starter.Using a pastry cutter, cut coconut oil into flour mixture until it becomes crumbly, the size of a small peas. Combine flours with xanthan gum and whisk to evenly combine.How: Use a baking scale to measure the ingredients separately in this recipe (especially the flour, buttermilk, and sourdough starter).For example, measuring a cup of flour or sourdough starter by volume can result in vastly different results based on the brands of flour, how the flour is measured, or how active the sourdough starter is. Why? Measuring baking ingredients by weight is probably the easiest way to become a better baker.I bake with King Arthur All-Purpose flour to stay consistent with all my recipes and it works fine for this biscuit recipe. How: If you can get your hands on White Lily all-purpose flour, this is the best flour for baking biscuits that southerners swear by! It’s about 9% protein, so it’s actually quite similar to pastry flour which you could also use in this recipe.Hence, use low-protein flour to minimize gluten development, which will result in a fluffy biscuit. Why? Unlike making sourdough bread, gluten development is the enemy of making perfectly soft and tender biscuits.Then, lift the cutter straight up to remove the biscuit. How: Use a floured biscuit cutter or cookie cutter and cut out the biscuits straight down.Why? Twisting the biscuit cutter will seal off the buttery layers/edges of the biscuits and the biscuits won’t rise as tall nor have as flaky of layers.Cut Biscuits Straight Down and Don’t Twist: A shaggy dough is okay and the biscuit dough will come together more as you pat it and cut out the biscuits.ģ. How: Only knead the biscuit dough a few times until it comes together into a cohesive mass.Gluten development will result in a tougher, chewy biscuit and you want soft and tender! Why? Over-kneading or over-mixing biscuit dough will warm the dough ingredients and create gluten.How: Use frozen butter and minimize kneading and warm hand contact (use a fork or whisk to mix), refrigerate the dough if it starts to warm up, and freeze the biscuits for 10 minutes before baking.Like pie dough or other pastries, this steam is what creates flaky layers. This is because the cold layers of butter in the biscuits will create steam when they hit the hot oven. Why? Keeping your ingredients as cold as possible while making the biscuits will help them rise, be flaky, and stay tender.
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