Gluten Free Flakey Biscuits

This recipe is so easy to make and they are perfectly flakey and delicious. They are perfect for biscuits and gravy, dipping in soups, or with jam spread all over. This would also be perfect for an egg and sausage biscuit.

They may not be super tall, but they do have the perfect texture that you are looking for in a biscuit. I hope you will enjoy making these for your family.

For this recipe I used my blend of gluten free flour. Feel free to use what you normally do. I would love to know how that turns out!

Gluten Free Biscuits

A perfectly flakey, yet fluffy, gluten free biscuit that will satisfy your hungry family. Ready in about 30 minutes!

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Prep Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 6

Equipment

• 1 baking sheet
• 1 silicone mat
• 1 large bowl
• spoon, measuring cups, measuring spoons, etc

Ingredients

  

• 3 C gluten free flour blend I use my blend
• 1 tsp xanthan gum
• 1 1/2 tsp sea salt use 1/4 tsp less if salted butter
• 2 TBSP baking powder
• 1 stick butter, unsalted, cold, cut into small chunks
• 1 1/4 C buttermilk you may want to start with 1 C and add the last 1/4 C as needed
• 1 egg

Instructions

 

• Preheat oven to 425 degrees. Prepare baking sheet with silicone mat. In a large bowl, mix flour, xanthan gum, sea salt, and baking powder until well combined.
• Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. You want some small chunks of butter because as they melt, that's what creates the flakey texture. Add buttermilk(start with 1 C and add the 1/4 as needed) and egg and milk until combined. If your dough is too wet, add a little more flour.
  
• On a lightly floured parchment paper, dump out half of the dough. And gently form into a flattened ball. Sprinkle a little more flour on top. Then gently roll your dough out until it is about 1 inch think. Then using a biscuit cutter, cut out your biscuits. You will have to gather scraps and re-roll out dough to use up all the dough. Then dump out the other half of the dough and repeat. You should have about 16-18 biscuits
  
• Place cut biscuits onto prepared baking sheet.
  
• Bake in preheated oven for 14-16 minutes or until golden brown. Remove from baking sheet and place in a bowl with a towel to keep the biscuits warm.
  
• See how perfectly flakey, yet fluffy the texture is!
  

Notes

If you don’t have buttermilk, I have used regular milk with 1/2 TBSP vinegar and that works too.  But you will only want to add 1 C total and maybe just a little bit less.  Your dough should be a little wet, but firm enough to roll out with adding a little bit of flour.

Keyword biscuits, breakfast biscuits, breakfast ideas, flakey

Having a side that’s bread-like and doesn’t take 4 hours is important when you are a busy mom and you have a hungry family to feed. I hope this will help you get dinner on the table.