I made these without any starches! I am so excited about this. I did use xanthan gum.
Still super excited about how they turned out.
1 1/2 cup buckwheat flour
1 1/2 cup brown rice flour
5 Tablespoons non-hydrogenated shortening ( I used this one)
2 Tablespoons butter, chilled
1 1/2 cups kefir (If doing this for ACD, kefir needs to be homemade that has cultured for at least 24 hours so the lactose is gone.)
1/2 teaspoon xanthan gum
1 1/2 teaspoons salt
4 Tablespoons baking powder
1 1/2 teaspoons baking soda
Combine flours and then cut butter and shortening in, leave the chunks kind of big, not too finely cut in. Add the kefir and mix in.
Let sit on the counter, loosely covered, for 8-12 hours.
Preheat oven to 400°
Sprinkle the remaining ingredients on the soaked grains and then fold the dough, by hand, over and over until you get it all blended in nicely. Sprinkle some rice flour on your cutting area, and then pat the dough out to about 1/4 inch thick, then fold into thirds, and pat out to 1/2 inch thickness. You can cut these biscuits whatever size you’d like. I did about 1 1/2 inch biscuits because my family always wants more, and if they’re small I feel fine about giving them more and they feel like they’ve gotten a lot.
Place on parchment lined baking sheet and bake for 8-10 minutes, depending on the size you might bake shorter or longer, you’ll have to test it out.
This made about 32 -1 1/2 inch biscuits.
Side-note: After making these, I realized that I usually put egg in mine biscuits to make them a bit lighter. I forgot this time, when making up this recipe. So next time I think I will add a couple of eggs in and maybe increase the flour 1/8-1/4 cup each. That is, if I remember…….