Serious Eats: Recipes

Gluten-Free Buttermilk Biscuits

[Photographs: Elizabeth Barbone]

To kept the dough light, don't use a rolling pin on the dough. Simply pat it out with your hands. To keep the dough from sticking to your hands or the counter, be sure both are generously floured with white rice flour before you begin.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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