indulgent

Apricot Cobbler with Buttermilk Biscuits

Snixy Kitchen recipe - Gluten-free

Ingredients

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2¼ lbs fresh apricots (quartered)
1 tablespoon Bob’s Red Mill tapioca flour
3 tablespoons light or dark brown sugar
¼ cup + 2 tablespoons millet flour
¼ cup + 2 tablespoons gluten-free oat flour
2 tablespoons sweet rice flour (different from "white rice flour" or "brown rice flour")
1 tablespoon Bob’s Red Mill tapioca flour
1 tablespoons Bob's Red Mill brown rice flour
1/4 teaspoon xanthan gum
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Scant 3 tablespoons cold unsalted butter (chopped into 1/4" cubes)
¼ cup plus 3 tablespoons cold buttermilk

1
Preheat the oven to 450°F.
2
Toss the apricots with tapioca starch and brown sugar in a medium cast-iron skillet. Heat on the stove, stirring until just warm and beginning to bubble, 3-5 minutes. Turn off the heat, but leave on the stove while you prepare the biscuits. (Note: If you don't have a cast-iron skillet, you can heat the apricots in any pan/skillet, and then transfer it to a 9x9 baking dish to add the biscuits and bake).
3
In a medium bowl, whisk together the millet flour, oat flour, sweet rice flour, tapioca starch, brown rice flour, xanthan gum, sugar, baking powder, soda, and salt.
4
Add the cold butter to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no bigger than a pea.
5
Add the buttermilk and stir with a fork to completely combine.
6
Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of warm apricots.
7
Bake for 15-17 minutes, until the biscuits are golden brown.
8
Serve warm with vanilla ice cream.