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Gluten Free Biscuits

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Delicious and buttery gluten-free biscuits that are light and fluffy, perfect for any meal.

Ingredients

Scale
  • 1 3/4 cups all purpose gluten free flour blend (plus more for sprinkling)
  • 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)

Instructions

  1. In a large bowl, whisk together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
  2. Cut the cold butter into ¾-inch cubes. If it begins to soften, chill until firm again.
  3. Add the butter to the dry ingredients and toss to coat. Flatten each piece between your fingers to create thin shards.
  4. Add 3/4 cup of cold buttermilk and mix to bring the dough together.
  5. Add more cold buttermilk by the tablespoon directly to dry patches in the biscuit dough and mix to combine.
  6. Press the dough into a rough disk. If it no longer feels cold, chill for 5–10 minutes.
  7. 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.
  8. Repeat the fold-and-roll 1 or 2 more times to build layers, chilling as needed if the butter begins to soften.
  9. 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.
  10. Place the rounds 2 inches apart on the prepared baking sheet. Gather and reroll scraps as needed.
  11. Brush the tops of the shaped raw biscuits with the melted butter, and sprinkle lightly with optional coarse salt.
  12. Chill the shaped biscuits until firm. While the biscuits chill, preheat the oven to 425°F.
  13. Bake in the center of the preheated oven for about 15 minutes, until very puffed and pale golden.

Notes

Store in an airtight container for up to 3 days or freeze for up to 2 months. Warm in a 350°F oven for best results.

Nutrition

Keywords: gluten free, biscuits, baking, comfort food, easy recipes

Find it online: https://www.glutenfreez.com/gluten-free-biscuits-recipe/