Fluffy Gluten-Free Biscuits That Make You Weak in the Knees
Ever dreamt of biting into a warm, flaky biscuit that melts in your mouth? Imagine the aroma wafting through your kitchen, a comforting hug on a plate! These Fluffy Gluten-Free Biscuits are not only quick to whip up but are seriously addictive. Perfect for brunch or a cozy dinner, your friends will swear they’re made with gluten!
Why Make This Recipe
You’re busy, right? These biscuits come together in a flash, making them dinner-time superheroes! Here’s why you’ll love whipping these up:
- Easy Cleanup: Who wants to spend the evening scrubbing pans? Not you, my friend!
- Family-Friendly: These biscuits hit all the right notes for picky eaters. Everyone will come back for seconds!
- Affordable Ingredients: No fancy-schmancy stuff here. Just deliciousness on a budget!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup (1 stick) Cold Butter, cubed or grated
- 3/4 cup Milk (or your favorite dairy-free alternative)
Directions
Let’s get those biscuits in the oven! Follow these easy steps:
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the milk and stir until just combined.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
- Use a biscuit cutter or a sharp knife to cut out biscuits, placing them on the prepared baking sheet.
- Brush the tops of the biscuits with melted butter if you’re feeling extra indulgent.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly before serving.
How to Make Fluffy Gluten-Free Biscuits (Overview)
Making these biscuits is as easy as pie (well, easier than pie!). Start by mixing your dry ingredients. Cut in that cold butter like a pro until it’s crumbly, then add your milk—simple, right?
Pro Tip: Don’t overmix; you want fluffy texture, not dense rocks!
Pat your dough into a rectangle and cut out those beautiful rounds. Bake ’em until golden, and voilà! Biscuits that practically do a happy dance!
How to Serve Fluffy Gluten-Free Biscuits
These biscuits are like the chameleons of the food world. Slather them with butter and jam for breakfast, or scoop up gravy for a hearty dinner. Picture this: a golden-brown biscuit, rich in aroma, waiting to soak up all that yummy sauce. Can you smell it? 😋
How to Store Fluffy Gluten-Free Biscuits
These beauties keep well! They’ll last about 2-3 days in the fridge. Want to freeze them? Wrap each biscuit tightly and pop them in a freezer bag. They’ll be good for up to a month!
Reheating Tip: Pop them in the oven for a few minutes to restore that fresh-out-of-the-oven crunch!
Tips to Make Fluffy Gluten-Free Biscuits
Here are some quick insider tricks for your biscuit success:
- Keep the Butter Cold: It makes the biscuits flaky; warm butter leads to sad little discs.
- Don’t Skip the Knead: Patting down your dough gently vs. excessive kneading makes all the difference!
- Experiment with Flavor: Add herbs or cheese for a savory twist! 🌿🧀
Variation
Feeling adventurous? You can easily modify this recipe! Want to make them vegan? Just swap out the butter for vegan butter and the milk for any plant-based alternative. Or, throw in some cheddar or chopped chives for a delightfully cheesy flavor!
FAQs
1. Can I use a different flour?
Sure! Just make sure it’s a gluten-free blend that contains xanthan gum for the right texture.
2. Can these biscuits be made ahead?
Absolutely! You can prepare the dough ahead of time and just bake them fresh when you’re ready.
3. How do I reheat frozen biscuits?
Just pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warm.
📌 Pin this recipe for your next cozy dinner night!
Fluffy Gluten-Free Biscuits
Ingredients
Method
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the milk and stir until just combined.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
- Use a biscuit cutter or a sharp knife to cut out biscuits, placing them on the prepared baking sheet.
- Brush the tops of the biscuits with melted butter if you’re feeling extra indulgent.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly before serving.