This is a go-to biscuit recipe with a multitude of flavor options. The best part, you can make them ahead and bake them off for brunch whenever.
By Debra Smith
If you’re looking for a fluffly, buttery biscuit to add to your brunch table, especially on New Year’s Day, these are the biscuits to make; the best part about this recipe is that they’re not only gluten-free, they’re also make-ahead so you can pull the recipe together today, pop in the freezer and bake off about 30-minutes before you’re ready to sit down at the table. In fact, we make a batch of these, bake off two, freeze the rest on a parchment-lined baking sheet; once completely frozen, I place the biscuits in zipped pastic baggies. You can bake them off straight from the freezer, no need to thaw – just add another 5-minutes or so to the baking time.
And honestly? Don’t save these just for the holidays. Sunday Brunch or even a weekday supper with a soft scrambled egg – you won’t be disappointed, pinky-swear!
- 48 grams (1.7 ounces) buckwheat flour
- 48 grams (1.7 ounces) brown rice flour
- 72 grams (2.5 ounces) potato starch (NOT potato flour)
- 72 grams (2.5 ounces) tapioca starch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 Tablespoons (1 stick or 4 ounces) butter, frozen
- 4-ounces extra sharp cheddar cheese
- 2 eggs, slightly beaten
- ½ cup heavy cream (or enough to make 1 cup of liquid when added to the eggs)
- 4-ounces Fork In The Road Black Forest Ham, finely diced
- 2 Tablespoons finely chopped scallion (green onion); can substitute chives
- 2 Tablespoons heavy cream for brushing biscuit tops
- Preheat oven to 400°F.
- Whisk flours, starches, baking powder and salt together in a medium bowl and set aside
- Grate the stick of butter and cheddar cheese using a food processor
- Add the flours, baking powder and salt; pulse food processor 5-7 times to coat butter and cheese
- Lightly whip the two eggs and cream and add to the flour-butter mixture; pulse food processor
- until dough starts to come together and a ball forms
- Turn out the dough onto a lightly-floured surface and knead gently to gather the dough – less than
- one minute
- Pat dough out to a 1-inch thickness and sprinkle with half the ham and scallions; fold the dough
- over in three sections (like folding a piece of paper) to cover ham and green onion. Pat dough
- again into a 1-inch thickness and sprinkle with the remaining ham and cheese
- Fold into thirds again but this time press into a rectangle measuring 8-inches long by 4-inches
- wide by 2-inches thick; cut into 8 equal squares about 2 inches high
- Place on a parchment-lined baking sheet and freeze for at least 20-minutes; overnight is optimal
- Brush the scones with 2 Tablespoons heavy cream and place on a parchment-lined baking sheet
- Bake for 25 minutes or until golden brown.