No corn harvest for awhile. 

It’s raining here and of course the moisture content (while lovely for my complexion) has plumped up the ears of corn to a lush 15.8%.  Since high humdity will make wrinkly skin disappear and straight hair curl it does have it’s disadvantages.  How it works on our skin and hair is how it works on a ear of corn.

So we wait.

For those of you who are enjoying my gluten-free recipes I bring to you-

Buttermilk Biscuits

2/14 cups white rice flour

1/2 cup cornstarch

1/4 cup sweet rice flour

2 tablespoons granulated sugar

4 teaspons baking powder

1 tesaspoon salt

1 teaspoon baking soda

1/2 teaspoon xantan gum

3/4 c chilled butter cut into little tiny pieces

1 1/4 cups buttermilk

1. Preheat oven to 425*.  Grease a baking sheet or line the sheet with parchment paper

2.  In a large bowl shift together the dry ingredients at least three times (these types of flours need lots of air and mixing to come together correctly)

3. Using your fingers, rub the chilled butter into the dry sifted ingredients until the mixture resembles a coarse meal.  (No large pieces of butter should remain.)

4.  Pour buttermilk over the mixture and stir until moistened.

5.  Drop (or roll your dough) for each biscuit onto the prepared baking sheet, spacing your biscuits about 2 inches apart.

6. Bake about 15 minutes or until biscuits are golden brown.  Serve warm with butter and jam.  (Red Pepper jelly is extra good!)

Store any uneaten biscuits in a zip lock bag. 

Linda