I broke out the slow cooker again for this one. And it was SO easy. Thanks, Real Simple! Here is what I made: Real Simple White Bean and Kielbasa Stew
The recipe calls to serve the stew with some rustic bread. I chose to make my own biscuits because I had a biscuit recipe I'd been meaning to try for a long time. So here is what I made:
Gluten-Free Buttermilk Biscuits (adapted from Katie Lee's Sage Buttermilk Biscuits recipe as published in Ladies Home Journal) - Makes 12
Ingredients (note: This recipe makes 12 biscuits, but I cut it in half to make six biscuits):
1/2 cup (1 stick) cold unsalted butter, cut into cubes, plus 4 tbsp. softened
2 1/2 cups gluten-free all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
1 cup buttermilk
2 tbsp heavy cream
1. Heat oven to 450 degrees Fahrenheit. In a large mixing bowl, cut the butter into the flour, using a pastry blender or two knives, until it resembles a coarse meal. Add the baking powder, baking soda, salt, and sugar, and stir to combine. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough just begins to come together.
2. On a lightly floured work surface, form dough into a ball and roll to about 1/2-inch thickness. Flour a three-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat until there is no dough remaining.
3. Place the biscuits on an ungreased baking sheet and brush with cream. Bake until golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one and let melt.
Because of the gluten-free flour, I assume, the biscuits didn't rise and form a traditional biscuit shape. But I thought it just made them look rustic, which is what the stew recipe wanted. And they tasted really good, especially right out of the oven.