Ever bitten into a warm biscuit and felt like the whole world paused for a moment? 🌍
There’s something incredibly cozy about freshly baked Gluten-Free Buttermilk Biscuits. These little delights are not just your average biscuit; they’re flaky, buttery, and so easy to whip up! Perfect for a quick breakfast, a side dish at dinner, or even as a delightful snack on their own. Plus, ditching the gluten doesn’t mean skimping on taste.
Why make this recipe
You’ll love these biscuits for so many reasons!
Easy Cleanup: Who wants to spend hours scrubbing pans? Not you, right? These biscuits require minimal dishes, and that means more time enjoying your food.
Family-Friendly: Whether you’re gluten-free or not, everyone will devour these! You might even catch yourself hiding them from the kids. 😏
Perfect for Any Occasion: Serve them fresh for brunch, or pair them with dinner; they fit in anywhere. And let’s face it, who doesn’t love homemade biscuits?
Ingredients
You don’t need fancy stuff — just these basics!
- 5 1/2 cups gluten-free flour blend
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons granulated sugar
- 3 1/2 teaspoons baking powder
- 3 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 cup unsalted butter (cubed and cold)
- 2 cups buttermilk
- 2 Tablespoons whole milk
- 1 egg yolk
Directions
Let’s get these biscuits in the oven in no time!
- Preheat your oven to 375°F.
- In a medium bowl, combine 2 cups of gluten-free flour, xanthan gum, sugar, baking powder, salt, and baking soda.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Transfer this mixture to a large bowl and add in the remaining flour.
- Pour the buttermilk over the mixture and knead until a shaggy dough forms.
- Dust your work surface and turn out the dough, patting it into a 12"-14" rectangle.
- Fold the dough into thirds, turning 90 degrees, and repeat twice.
- Roll the dough to about 3/4 inch thick.
- Cut out biscuits and place them on a baking sheet.
- Mix egg yolk and whole milk, and brush this mixture on top of the biscuits.
- Bake for 25-30 minutes until golden brown.
- Allow to cool for 10 minutes before serving.
How to make Gluten-Free Buttermilk Biscuits (Overview)
Making these biscuits is as easy as pie (or should I say biscuit?). Start by mixing the dry ingredients, then cut in the butter like you’re giving it a little massage. 🤗 Fold and roll; you’ll create layers of flaky goodness! Pro tip: Don’t forget to let the dough rest a bit before cutting — it makes a world of difference! Each step is simple, and the best part? The heavenly aroma wafting through your kitchen.
How to serve Gluten-Free Buttermilk Biscuits
Imagine biting into these biscuits with a golden, crunchy top and a soft, fluffy center. Serve them warm, slathered in butter or your favorite jam. You could even go the savory route with some chili or soup! The options are endless, and the combination of warmth and flavors will make your taste buds dance. 🕺
How to store Gluten-Free Buttermilk Biscuits
These biscuits keep well in the fridge for about 3-4 days. Want to save some for later? Freeze them! They can last for a couple of months in the freezer. Just remember to wrap them up tight. When it’s time to enjoy, reheat them in the oven for that freshly-baked vibe—because nobody likes a sad biscuit.
Tips to make Gluten-Free Buttermilk Biscuits
- Cold Ingredients: Keep the butter and buttermilk cold for flakier biscuits.
- Don’t Overwork the Dough: Knead just enough to bring it together; overdoing it will make them tough.
- Use a Good Flour Blend: Not all gluten-free flour blends are created equal, so pick one that you love.
- Fresh Baking Powder: Always check to ensure it’s still active for that perfect rise.
Variation
Want to spice things up? Add some shredded cheese or chopped herbs for herbed biscuits. If you’re feeling wild, how about a sweet twist with a sprinkle of cinnamon or some chocolate chips? Turn that basic biscuit into a gourmet treat!
FAQs
Can I use regular flour instead of gluten-free?
Sure, but if you do, you’ll want to ditch the xanthan gum and adjust the liquid as needed for texture.Can I freeze the dough?
Absolutely! You can freeze the cut-out biscuits. Just place them on a baking sheet to freeze and then transfer to a bag once solid.How do I make these biscuits vegan?
Swap the buttermilk for plant-based milk and use a vegan butter alternative instead.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Buttermilk Biscuits
Ingredients
Method
- Preheat your oven to 375°F.
- In a medium bowl, combine 2 cups of gluten-free flour, xanthan gum, sugar, baking powder, salt, and baking soda.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Transfer this mixture to a large bowl and add in the remaining flour.
- Pour the buttermilk over the mixture and knead until a shaggy dough forms.
- Dust your work surface and turn out the dough, patting it into a 12"-14" rectangle.
- Fold the dough into thirds, turning 90 degrees, and repeat twice.
- Roll the dough to about 3/4 inch thick.
- Cut out biscuits and place them on a baking sheet.
- Mix egg yolk and whole milk, and brush this mixture on top of the biscuits.
- Bake for 25-30 minutes until golden brown.
- Allow to cool for 10 minutes before serving.