Description
These gluten free biscuits are fluffy, flaky, and delicious for an allergy-friendly addition to your favorite breakfasts, casseroles, and more!
Ingredients
- 2 to 2 1/4 cups (300-310 g) gluten-free all-purpose flour (I have made these with Cup4Cup Multipurpose Gluten-Free Flour and Bob’s Red Mill 1:1 — Cup4Cup works best.)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- Optional: 1/8 teaspoon xanthan gum
(Add only if your flour blend does NOT already contain xanthan gum.) - 1 teaspoon kosher salt
- 2 teaspoons raw sugar or honey
- 6 1/2 tablespoons cold butter, grated or cut into small cubes.
- 3/4 cup cold buttermilk plus 1 tablespoon if needed (about 13 tablespoons total), plus extra for brushing
- 1 large egg* see note for substitute
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut in the butter. Add the cold grated or cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until pea-sized crumbs form.
- In a small bowl, whisk together the buttermilk and egg. Make a well in the dry ingredients and pour in the wet mixture. Fold with a spatula until just combined. The dough should be sticky and slightly shaggy — not dry. If it feels too dry, drizzle in up to 2 additional tablespoons buttermilk to help bring it together.
- Turn the dough out onto a lightly floured surface or parchment. Pat into a rectangle about 3/4 inch thick. Cut into 3 sections, stack them, and press back together. Alternatively: fold the dough into thirds like a letter.
- Pat or roll the dough to 1/2–1 inch thick. Cut out 2 to 2 1/2-inch rounds with a biscuit cutter. (Thicker dough + smaller cutter = taller biscuits.)
- Place the biscuits on a parchment-lined baking sheet, close together but not touching. Freeze for 10 minutes or refrigerate for 20–30 minutes. This helps them keep their shape.
- While chilling, preheat the oven to 450°F.
- Brush the tops with buttermilk (or whisked egg for deeper color). Bake for 15–18 minutes, or until tall and golden.
- Cool briefly and serve warm.
Notes
Egg Substitute: For egg-free biscuits, add 1/2 teaspoon cream of tartar and reduce the salt to 1/2 teaspoon (instead of 1 teaspoon). Egg-free dough runs a little drier, so cut the flour by 1–2 tablespoons to keep the texture soft and help them rise. If the dough still feels dry, mix in 1 extra tablespoon of buttermilk.
GF Flour & Baking Tips: Gluten-free flour blends absorb moisture differently, so the dough texture can change from batch to batch. If the dough is too wet, the biscuits will spread instead of rise. Add 1–3 extra tablespoons of flour until the dough is soft, tacky, and able to hold its shape. Also make sure your butter stays very cold, your baking powder is fresh, and the oven is fully preheated—these all help the biscuits lift and stay fluffy.
For dairy-free: Use dairy-free butter and dairy-free buttermilk substitute (¾ cup unsweetened plant milk + 1 tablespoon lemon juice, set aside to curdle for at least 10 minutes before using).
Storage: Store leftover biscuits in an airtight container for 1–2 days, in the refrigerator for up to 1 week, or in the freezer (wrapped and fully cooled) for 2–3 months.
- Prep Time: 15 minutes
- chill time: 10 minutes
- Cook Time: 15-20 minutes
- Category: breads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: One 2 ½ inch biscuit
- Calories: 195
- Sugar: 1.8 g
- Sodium: 215.6 mg
- Fat: 8.6 g
- Saturated Fat: 5.2 g
- Carbohydrates: 26.8 g
- Fiber: 0.8 g
- Protein: 2.9 g
- Cholesterol: 40.5 mg
