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