Thomas Keller’s Buttermilk Biscuits


By Nancy Smorch, Foodie Bitch

Last year, about this time, we discovered an amazing buttermilk biscuit recipe.  We would make them every Sunday morning.  They were the best buttermilk biscuits I had ever tasted!  They were light, buttery, crispy – in a word, perfect.  Then I went gluten free and couldn’t have them anymore :(  It had never occurred to me to try to make them with a gluten free flour mix, because most of those mixes never produced anything remotely close to the original recipe…until I discovered Cup 4 Cup Gluten Free Flour mix (  Everything I tried with this mixture turned out great – including my gluten free pizza crust, chocolate chip cookies, Bouchons, and more.  Then, the other day, while going through some recipes tucked away in a drawer in our kitchen, I came across the buttermilk biscuit recipe.  That sounded like the perfect surprise for my family on Valentine’s Day, so I looked over the recipe to see if I could adapt it to gluten free.  Although the recipe calls for 2 cups pastry flour and 2 cups regular flour, I just previously used 4 cups of regular flour (King Arthur).  So, I thought I would try to substitute the Cup 4 Cup flour for all of it and see what happens.  Then when I looked at who came up with the recipe, I knew it would work.  I couldn’t believe that it was Thomas Keller’s Buttermilk Biscuit recipe (he is the Chef and co-owner of the French Laundry in Napa Valley)!  No wonder they were so good!  And the funny thing is – he and Lena Kwak, French Laundry’s R&D Chef are co-founders of Cup 4 Cup Gluten Free Flour.  Lena was playing around with a gluten free mix so the French Laundry could serve bread to their gluten free customers.  She definitely got the formula right – I’ve even used it to make Bouchons – the famous cork shaped chocolate dessert made and sold at French Laundry’s sister baker, Bouchon Bakery.

Here’s the link to the recipe – give it a try – gluten free or regular, I think you’ll love it!