Get ready to delight your taste buds with the fluffy, buttery goodness of gluten-free biscuits! Imagine that warm, comforting aroma wafting through your kitchen as these golden treats puff up perfectly in the oven. Whether you crave a cozy breakfast or a sidekick for your homemade soup, this recipe is here to save the day. It’s quick, easy, and 100% delicious, making it a must-try for anyone embracing a gluten-free lifestyle.
Why Make This Recipe
Who wouldn’t want a fluffy biscuit that tastes just as good as any non-gluten-free version? Plus, making these biscuits is a breeze! You’ll love that clean-up is a snap since you’ll only need a bowl and a baking sheet. And let’s be real – who wants to spend all day in the kitchen? This recipe keeps it simple and family-friendly, perfect for weekend brunch or surprise guests.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ¾ cups all-purpose gluten-free flour blend (plus more for sprinkling)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup cornstarch (or try potato starch or arrowroot)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter (chilled)
- ¾ cup buttermilk (chilled, plus more as necessary)
- 1 tablespoon unsalted butter (melted)
- Coarse salt, for sprinkling (optional)
Directions
- In a large bowl, whisk together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
- Cut the chilled butter into ¾-inch cubes. If it softens, chill it again until firm.
- Add the butter to the dry ingredients and toss to coat. Use your fingers to flatten each piece into thin shards.
- Pour in ¾ cup of cold buttermilk and mix to form a dough. If it feels too dry, add more buttermilk, one tablespoon at a time, until it comes together (likely around 2 additional tablespoons).
- Knead the dough into a rough disk and chill for about 5-10 minutes if it softens.
- Lightly dust a flat surface with flour. Roll the dough into a rectangle about ¾-inch thick.
- Fold it into thirds like a business letter, and roll it out again. Repeat this fold-and-roll process 1-2 more times, chilling as needed if the butter starts to soften.
- Finally, roll out the dough to just under 1 inch thick. Use a lightly floured biscuit cutter to cut out 2 ½-inch rounds.
- Place the rounds on a prepared baking sheet, spaced about 2 inches apart. Reroll scraps as needed.
- Brush the tops with melted butter and sprinkle with coarse salt, if desired.
- Chill the biscuits again until firm. Preheat your oven to 425°F.
- Bake for about 15 minutes until puffed and pale golden. Allow them to cool briefly before serving.
How to Make Gluten Free Biscuits Recipe (Overview)
Making these biscuits is as easy as 1-2-3! Start by whisking together your dry ingredients for a flavor-packed base. Next, toss in that chilled butter and the buttermilk, and watch the magic happen. Pro tip: don’t skip the chilling part — it keeps the butter firm and creates irresistible flaky layers! Fold and roll to your heart’s content, then cut out those gorgeous biscuit rounds. Before you know it, you’ll be pulling lovely biscuits out of the oven, ready to devour.
How to Serve Gluten Free Biscuits Recipe
The possibilities are endless! Pair these biscuits with rich gravies, savory breakfast scrambles, or simply slather them with butter and your favorite jam. Picture the warm, golden biscuits on your table, their flaky texture just begging to be broken open. You can even serve them alongside a bowl of creamy soup for the ultimate cozy meal. The aroma will wrap around you like a warm hug, making every bite feel like a little piece of heaven.
How to Store Gluten Free Biscuits Recipe
These biscuits are best enjoyed fresh, but they can chill out in the fridge for up to 3 days. Just make sure to store them in an airtight container to keep that freshness intact. Feel like enjoying them later? You can freeze the baked biscuits too! Just pop them in a freezer bag for up to 3 months. When you’re ready, reheat them in a warm oven for a few minutes to bring back their lovely texture.
Tips to Make Gluten Free Biscuits Recipe
- Keep your butter cold: It makes a huge difference in creating those flaky layers.
- Prefer a dairy-free option? Swap the buttermilk for a plant-based alternative like almond milk combined with a splash of vinegar.
- For extra flavor, mix herbs like rosemary or chives into the dough.
- Don’t rush the chilling times; they ensure the best texture.
- Remember, not all gluten-free flours are created equal, so adjust the buttermilk as needed!
Variation
Feeling adventurous? Try adding shredded cheese or bacon bits for a savory twist. Want them sweet? Toss in some blueberries or a drizzle of honey before baking. Recipes should be fun; mix it up however you like!
FAQs
Can I use a different flour blend?
Absolutely! Just make sure it has the right proteins and fibers for proper texture.
How do I make these biscuits vegan?
Sub the butter with coconut oil, the buttermilk with almond milk and vinegar, and skip the eggs entirely!
Can I make these biscuits ahead of time?
You can prep the dough ahead and refrigerate it for a day before baking, or bake and freeze them for later enjoyment!
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Biscuits
Ingredients
Method
- In a large bowl, whisk together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
- Cut the chilled butter into ¾-inch cubes. If it softens, chill it again until firm.
- Add the butter to the dry ingredients and toss to coat. Use your fingers to flatten each piece into thin shards.
- Pour in ¾ cup of cold buttermilk and mix to form a dough. If it feels too dry, add more buttermilk, one tablespoon at a time, until it comes together (likely around 2 additional tablespoons).
- Knead the dough into a rough disk and chill for about 5-10 minutes if it softens.
- Lightly dust a flat surface with flour. Roll the dough into a rectangle about ¾-inch thick.
- Fold it into thirds like a business letter, and roll it out again. Repeat this fold-and-roll process 1-2 more times, chilling as needed if the butter starts to soften.
- Finally, roll out the dough to just under 1 inch thick. Use a lightly floured biscuit cutter to cut out 2 ½-inch rounds.
- Place the rounds on a prepared baking sheet, spaced about 2 inches apart. Reroll scraps as needed.
- Brush the tops with melted butter and sprinkle with coarse salt, if desired.
- Chill the biscuits again until firm. Preheat your oven to 425°F (220°C).
- Bake for about 15 minutes until puffed and pale golden. Allow them to cool briefly before serving.