Remember that time I enlisted award winning cake designer and author Erin Gardner to help me hack Cronuts? Yeah, that was fun. And delicious. But the picture above? Those are not fauxnuts. Those are “doughscuits.” And they are gluten-free. Mmm-hmm. I went there.
Cue the sad music while I explain — guess who had to go gluten free a couple months ago and can’t have donuts/cronuts/fauxnuts anymore? What’s worse, I had to cut out refined sugar, too. It’s heartbreaking. No, I’m serious – I could care less about cooking, but baking is my THING. Bread, scones, cake, pastry, delicate confections — those are what I know best, when it comes to the kitchen.
So, how am I handling myself? Well, first, I mourned the loss of sugar. Then I grieved gluten. Then I started researching. I have a whole new crop of favorite recipes, preferred eating spots and baking projects. I was doing pretty well … until I listened to a piece on NPR about the next big thing after Cronuts, the “doughscuit.” I couldn’t get it out of my head — the combination of my two FAVORITE things: biscuits and doughnuts. How could I miss out on this amazingness? I couldn’t. So I set out to create a gluten free doughscuit. And you guys, I DID IT. These are heavenly. And not in a “Oh, it’s really good for being gluten free” kind of way. These are legit AMAZING. The perfect combo of crispy on the outside, fluffy biscuit on the inside.
I kept it super simple, in terms of glazes. I had to be on my best behavior with the sugar, so all of my traditional glazes, pastry creams, etc. were out of the question. My two secret weapons were coconut sugar and blood oranges. And oh, man. It was good. Sweet, but not too sweet. Tart, but not mouth-puckeringly so. And G-O-R-G-E-O-U-S. Coconut sugar is my new fave — it’s the unrefined 1:1 replacement for white sugar. Whether you are or aren’t gluten free, lemme tell you, make these this weekend and you’ll be happy. Trust me. Yes, you need some weird flours. But believe me when I tell you that they’re not THAT hard to find, and that it will be well worth your trouble.
DIY Gluten Free Doughscuits
Buttermilk biscuit recipe adapted from the Blackbird Bakery Gluten-Free cookbook.
1/2 cup sorghum flour
1 cup cornstarch
1/2 cup tapioca flour
1 teaspoon guar gum
1/2 teaspoon kosher salt
1 tablespoon baking powder
3 tablespoons diced cold unsalted butter
3 tablespoons diced cold vegetable shortening
1 cup buttermilk
For Cinnamon Sugar Dusting
1/3 cup coconut sugar
1 teaspoon cinnamon
For Blood Orange Vanilla Dipping sauce
Juice from two blood oranges
2 tablespoons coconut sugar
1 teaspoon vanilla extract
First, fill your fryer with the recommended amount of canola oil and turn on. It’s a little stinky once it heats up, but it is the best for frying foods. Juice your blood oranges and strain out the seeds and pulp. In a small saucepan, combine the blood orange juice, coconut sugar and vanilla extract and heat over medium heat, bringing it to a boil and then reduce heat to low. Simmer until it becomes a thin syrup. While your blood orange sauce is reducing, make your biscuit dough. Mix all of your dry ingredients for the biscuit dough in a large bowl. Cut in the chilled butter and shortening with a pastry cutter or two knives, until the mixture looks crumbly, like small peas.
Add the buttermilk. Stir to form a ball and then transfer to a work surface dusted with tapioca flour. Knead 3-4 times AT THE MOST. Do not overwork the dough. Let me say that again — do NOT overwork the dough. You’ll get hockey pucks instead of light and airy doughscuits. Pat the dough into a circle, so that it’s about 1 inch thick. Cut out doughnut shapes with a pastry cutter, cookie cutter, juice class, or in my case, the metal ring of a small jelly jar.
Then use a knife to cut out the middle. Make sure your oil is at temperature and gently slide your doughscuit into the oil with a slotted spatula. Allow it to cook on each side for a couple minutes until golden brown and cooked through.
Remove the doughscuits from oil with slotted spatula and allow to cool on a baking rack. Add the doughscuit “holes” for a quick fry and when they are done, immediately transfer them from the oil to the cinnamon sugar and toss.
Once all of your doughscuits are finished frying, pile on a plate and drizzle with the blood orange sauce. Add extra sauce in a small dish for dipping. These are best while still warm from the fryer, but they’re pretty addictive ALL DAY LONG. I’m not worried about telling you to eat them within a day or two. They’ll be gone by sundown, I promise. Enjoy!
Are you trying to “beat the wheat”? Find more gluten-free recipes from our friends at the Cooking Channel.