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Gluten-Free Buttermilk Biscuits Recipe

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3.9 from 2 reviews

These Gluten-Free Buttermilk Biscuits are flaky, tender, and perfect for those avoiding gluten. Made with gluten-free flour, buttermilk, and butter, these biscuits bake up golden and delicious, ideal for breakfast or as a side dish. The recipe includes tips for making dairy-free and egg-free versions, ensuring everyone can enjoy homemade biscuits with a flaky texture and buttery taste.

Ingredients

Dry Ingredients

  • 2 cups gluten-free all-purpose flour
  • ½ tsp xanthan gum (omit if flour blend already contains it)
  • 1 tbsp gluten-free baking powder
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 2 tbsp gluten-free all-purpose flour (for dusting)

Wet Ingredients

  • 1 cup buttermilk (or homemade buttermilk by adding 1 tbsp white vinegar or lemon juice to 1 cup milk, chilled)
  • 6 tbsp unsalted butter (for dairy-free/vegan substitute use Smart Balance butter, shortening, or Earth Balance butter)
  • 1 large egg (for egg-free/vegan substitute use Bob's Red Mill Egg Replacer)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to get it ready for baking the biscuits.
  2. Combine Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, salt, and sugar to evenly distribute the ingredients.
  3. Prepare Butter: Cut the butter into small pieces and place it in the freezer for 10 minutes to chill. If you don’t have buttermilk, make your own by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and refrigerate it for 5-10 minutes.
  4. Cut in Butter: Using a pastry cutter or fork, cut the chilled butter into the flour mixture until the chunks are about the size of small peas.
  5. Add Wet Ingredients: Whisk the egg directly into the buttermilk, then pour the buttermilk and egg mixture into the flour mixture. Stir gently until a soft, sticky dough forms. Avoid over-mixing to keep biscuits tender.
  6. Prepare Dough Surface: Sprinkle 1 tablespoon of gluten-free flour on a large piece of parchment paper. Place the dough on the floured parchment and dust the top of the dough with another tablespoon of flour.
  7. Fold the Dough: Gently fold the dough over itself twice by folding it in half and then folding it again to create layers, which helps with flakiness.
  8. Shape Dough: Using your hands, form the dough into a 7-inch diameter round about 1 inch thick. Keep the size consistent to avoid hard, flat biscuits.
  9. Cut Biscuits: Use a 2-inch biscuit cutter, glass rim, or mason jar lid to cut out biscuits. Do not twist the cutter to avoid crimping edges, which can prevent proper rising. Gather scraps, reform, and cut additional biscuits until you have 12.
  10. Arrange Biscuits: Place biscuits on a greased large cast iron pan or baking sheet, spacing them slightly apart for even baking.
  11. Bake: Bake the biscuits at 450°F (232°C) for 15-20 minutes. Check at 15 minutes for golden brown tops and adjust baking time as needed based on your oven.
  12. Finish and Serve: Brush warm biscuits with melted butter for extra richness. Serve them warm for the best flavor and texture. Enjoy!

Notes

  • For dairy-free or vegan options, substitute butter with vegan butter or shortening and replace the egg with an egg replacer.
  • Do not over-mix the dough to keep biscuits tender and flaky.
  • If you do not have buttermilk, homemade buttermilk with vinegar or lemon juice and milk works just as well.
  • Do not twist the biscuit cutter when cutting to prevent sealing edges and reduced rise.
  • Baking times can vary depending on your oven, so watch for golden brown color as a doneness indicator.
  • Cooling buttermilk and butter improves dough handling and biscuit flakiness.

Find it online: https://glowcooks.com/gluten-free-buttermilk-biscuits-recipe/