Gluten Free Biscuits Recipe

There’s something undeniably heartwarming about the smell of freshly baked biscuits wafting through the house. I still remember the first time I made my Gluten Free Biscuits Recipe, my home filled with the buttery aroma as they puffed up beautifully in the oven. The excitement of biting into a warm biscuit, soft and flaky, made me realize that gluten-free didn’t mean I had to sacrifice comfort.

Baking has a way of connecting us to our past while embracing creativity in the kitchen. My Gluten Free Biscuits Recipe invites you to enjoy that comforting sensation, with the bright notes of buttermilk and rich butter dancing on your palate. Whether you’re breakfasting alone or sharing a batch with loved ones, these biscuits are bound to leave a lasting impression.

What is Gluten Free Biscuits Recipe?

This recipe beautifully reimagines traditional biscuits using ingredients tailored for gluten-sensitive folks, ensuring everyone gets to indulge in this classic comfort food. Biscuits on their own have roots deeply embedded in American Southern cuisine, where families would gather around the breakfast table, sharing stories and laughter over flaky pastries.

Gluten-free cooking has become a delightful realm of culinary exploration, with cooks worldwide creating delicious alternatives that appeal to various dietary needs. By swapping out traditional flour for a gluten-free blend, we can retain that beloved texture and flavor, ensuring biscuits bring joy to everyone at the table.

Why You’ll Love This Gluten Free Biscuits Recipe

• Delicious Flavor: Buttery and slightly sweet, these biscuits are perfect for slathering with jams or enjoying alongside hearty soups.
• Easy to Make: With just a few simple steps, even novice bakers can whip up a batch of light and fluffy biscuits.
• Health-Conscious: Made with gluten-free flour, this recipe caters to those with gluten sensitivities without compromising taste or texture.
• Family-Friendly: Perfectly suited for breakfast, dinner, or snack time, these biscuits are sure to please the whole family.

Who It’s For

• Busy Families: Quick to make and perfect for any meal.
• Health-Conscious Cooks: Ideal for those seeking gluten-free options.
• Baking Beginners: This recipe is simple enough for anyone to master.
• Food Lovers: Anyone who appreciates delicious, homemade biscuits.

When to Cook It

• Weeknight Dinners: Pair them with your favorite soups or stews.
• Weekend Breakfasts: Serve fresh with coffee or tea as a delightful treat.
• Gatherings: Impress your guests with a homemade touch during brunch.
• Cozy Nights: Bake a batch to enjoy warm with butter and honey while wrapped in a blanket.

How to Make the Perfect Gluten Free Biscuits Recipe

Ingredients

1 3/4 cups all purpose gluten free flour blend (plus more for sprinkling (See Recipe Notes)),
1 teaspoon xanthan gum (omit if your blend already contains it),
1/4 cup cornstarch ((or try potato starch or arrowroot)),
1 tablespoon baking powder,
1/2 teaspoon baking soda,
1/2 teaspoon kosher salt,
1 tablespoon granulated sugar,
8 tablespoons unsalted butter (chilled),
3/4 cup buttermilk (chilled, plus more as necessary),
1 tablespoon unsalted butter (melted),
Coarse salt, for sprinkling (optional).

Step-by-Step Instructions

In a large bowl, whisk together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.

Cut the cold butter into ¾-inch cubes. If it begins to soften, chill until firm again.

Add the butter to the dry ingredients and toss to coat. Flatten each piece between your fingers to create thin shards.

Add 3/4 cup of cold buttermilk and mix to bring the dough together.

Add more cold buttermilk by the tablespoon directly to dry patches in the biscuit dough and mix to combine. You will probably need at least another 2 tablespoons of buttermilk.

Press the dough into a rough disk. If it no longer feels cold, chill for 5–10 minutes.

Dust a flat surface very lightly with flour, place the disk of dough on top, and roll the dough into a rectangle about ¾-inch thick. Fold into thirds like a business letter, then roll out again.

Repeat the fold-and-roll 1 or 2 more times to build layers, chilling as needed if the butter begins to soften.

After the final fold, roll the dough a bit less than 1-inch thick. Cut into 2 1/2-inch rounds using a lightly floured biscuit cutter. Cut in one swift motion and shake the biscuit round out of the cutter.

Place the rounds 2 inches apart on the prepared baking sheet. Gather and reroll scraps as needed.

Brush the tops of the shaped raw biscuits with the melted butter, and sprinkle lightly with optional coarse salt.

Chill the shaped biscuits until firm. While the biscuits chill, preheat the oven to 425°F.

Bake in the center of the preheated oven for about 15 minutes, until very puffed and pale golden. Allow the biscuits to cool briefly before serving. If they have leaked any of the butter during baking, they should reabsorb it as they cool.

For People with Diabetes: Sugar Substitutes

If you’re looking for sugar-free alternatives, consider using stevia, monk fruit, or allulose. These sweeteners can provide a similar sweetness without the carbs from traditional sugar. However, it’s best to avoid honey or maple syrup, as they are high in sugars and can affect blood glucose levels.

Tools You’ll Need

• Mixing bowls
• Biscuit cutter
• Rolling pin
• Baking sheet
• Pastry brush

Top Tips from Well-Known Chefs

• Keep Your Ingredients Cold: Use chilled butter and buttermilk to achieve a flakier texture.
• Fold Wisely: When creating layers, don’t overwork the dough — it’s gentle folds that create those beautiful layers.
• Use a Quick Motion for Cutting: Make sure to cut in one swift motion to avoid compressing the dough, which can affect rise and texture.
• Don’t Skip Chilling: If at any stage the dough warms up, it’s vital to chill it again to keep the butter solid.

Storing and Reheating Tips

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze in a single layer, then transfer to a zip-top bag for up to 2 months.
• Reheat: Warm in a 350°F oven for about 5-7 minutes until heated through for best results.

Common Mistakes to Avoid

• Using Warm Ingredients: Ensure all ingredients are chilled as specified to preserve flakiness.
• Overmixing the Dough: Mix just until combined to avoid dense biscuits.
• Rolling Too Thin: Keep the thickness closer to 1-inch for a proper rise.
• Inadequate Chilling: Skipping the chilling step can lead to flat biscuits that don’t rise properly.

FAQs About Gluten Free Biscuits Recipe

Can I make these biscuits dairy-free?
Yes, substitute buttermilk with a non-dairy milk and add a tablespoon of vinegar or lemon juice.

Do I need to use xanthan gum?
It depends on your gluten-free flour blend; use it if it’s not included already.

Can I freeze the dough?
Yes, you can freeze the dough prior to baking; just remember to shape it first.

How do I know when they are done?
Yes, they should be puffed and lightly golden on top.

What can I pair these biscuits with?
These biscuits are perfect with butter, jams, soups, or your favorite gravy.

Conclusion: Final Thoughts on Gluten Free Biscuits Recipe

I hope you find joy in making these Gluten Free Biscuits Recipe as much as I have. They’re not only easy to whip up but also create moments of warmth and happiness around the table. If you’ve tried this recipe, please share your thoughts below or pass it along to fellow food lovers!

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