Carolina Gold Rice Biscuits
Developed for the Carolina Gold Rice Foundation by Kay RentschlerIngredients
1 cup (5 ounces) unbleached all-purpose flour
1 cup (5 ounces) whole grain Carolina Gold Rice flour, plus more for shaping biscuits
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons cold, unsalted butter, cut in pieces
1 cup milk
Directions
1. Adjust racks to lower and upper positions and heat oven to 450 degrees. Turn flours, baking powder and salt into food processor bowl and pulse to combine. Scatter butter pieces over surface and process to a coarse meal, 10 1-second pulses.
2. Turn flour mixture into mixing bowl and drizzle 3/4 cups milk over surface. Toss lightly with fingers until dry ingredients are uniformly moist—dough will be fairly wet. (If dry ingredients remain in bowl, add remaining milk and toss with fingers.) Do not overwork. Sprinkle work surface lightly with rice flour. Turn dough onto surface and roll or pat to a 3/4-inch thickness. Dip 2-inch biscuit cutter in rice flour, stamp out 5 biscuits, and place them on ungreased sheetpan. Press dough back into one piece, roll lightly to smooth and resume cutting biscuits until dough is gone.
3. Bake biscuits on bottom rack until risen and bottoms golden, about 8 minutes. Transfer to upper rack and bake to brown tops, 8 to 10 minutes more. Serve hot with sweet butter and preserves or honey.
Makes 8 to 10 biscuits.