Introduction
Gluten-free buttermilk biscuits are soft, tender, and flaky with a lightly crisp exterior and a rich buttery flavor. Making good gluten-free biscuits requires the right balance of flour, fat, and liquid, as well as gentle handling of the dough. This recipe is designed to produce biscuits that rise well, hold together, and do not taste gritty or dry. They are perfect for breakfast, served with gravy, or enjoyed with butter and jam.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (must contain xanthan gum; if not, add 1 teaspoon xanthan gum)
- 1 tablespoon baking powder (gluten-free)
- 1/2 teaspoon baking soda
- 1 teaspoon sugar (optional, for flavor)
- 1 teaspoon salt
Fat
- 1/2 cup cold unsalted butter, cut into small cubes
(Butter must be very cold for flaky layers. Shortening can replace half the butter if desired.)
Liquid
- 3/4 to 1 cup cold buttermilk
(Use as needed to bring the dough together)
Optional Topping
- 2 tablespoons melted butter for brushing after baking
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Rolling pin or clean hands
- Biscuit cutter or round glass
- Baking sheet
- Parchment paper
Preparation Steps
Step 1: Preheat the Oven
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the gluten-free flour blend, baking powder, baking soda, sugar, and salt. Whisk thoroughly to distribute the leavening agents evenly. This step is important because gluten-free flours need even mixing to rise properly.
Step 3: Cut in the Butter
Add the cold butter cubes to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. These small butter pieces create steam during baking, which helps form flaky layers.
Forming the Dough
Step 4: Add the Buttermilk
Slowly pour in 3/4 cup of cold buttermilk. Stir gently with a spoon or spatula until the dough begins to come together. If the dough looks dry or crumbly, add additional buttermilk one tablespoon at a time until the dough is soft, slightly sticky, and holds together.
Gluten-free dough is typically softer than wheat-based dough and should not be dry.
Step 5: Shape the Dough
Lightly dust a clean surface with gluten-free flour. Turn the dough out onto the surface and gently press it into a rectangle about 1 inch thick. Avoid kneading, as overworking gluten-free dough can make the biscuits dense.
Step 6: Fold for Layers
Fold the dough in half, then gently press it down again. Repeat this folding process 2 to 3 times. This creates layers and improves the texture of the biscuits.
Cutting and Baking
Step 7: Cut the Biscuits
Using a biscuit cutter or round glass, cut straight down into the dough without twisting. Twisting seals the edges and prevents proper rising. Gather the scraps gently, press together, and cut additional biscuits.
Step 8: Arrange on Baking Sheet
Place the biscuits on the prepared baking sheet with their sides just touching. This helps them rise upward rather than spread outward.
Step 9: Bake
Bake in the preheated oven for 12 to 15 minutes, or until the tops are lightly golden and the biscuits are fully set in the center.
Finishing Touch
Step 10: Brush with Butter
Remove the biscuits from the oven and immediately brush the tops with melted butter for added flavor and softness.
Allow the biscuits to cool for 5 minutes before serving.
Serving Suggestions
- Serve warm with butter, honey, or jam
- Use as a base for biscuits and gravy
- Split and fill with eggs, cheese, or sausage for breakfast sandwiches
Tips for Best Gluten-Free Biscuits
- Use a high-quality gluten-free flour blend designed for baking.
- Keep all ingredients cold, especially butter and buttermilk.
- Do not overbake; gluten-free biscuits can dry out quickly.
- Measure flour accurately by spooning it into the measuring cup and leveling it off.
Variations
- Cheddar Biscuits: Add 1 cup shredded sharp cheddar cheese to the dry ingredients.
- Herb Biscuits: Mix in dried herbs such as rosemary or thyme.
- Dairy-Free Option: Use plant-based butter and dairy-free buttermilk (plant milk plus lemon juice).
- Drop Biscuits: Skip rolling and cutting, and scoop dough directly onto the baking sheet.
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