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gluten free flakey biscuits in a bowl with a blue and gray striped towel

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
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.
    Biscuit dough in glass bowl
  3. 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
  4. Place cut biscuits onto prepared baking sheet.
  5. 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.
    gluten free flakey biscuits in a bowl with a blue and gray striped towel
  6. See how perfectly flakey, yet fluffy the texture is!
    Biscuit in half to show texture

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.