Gluten-Free Buttermilk Biscuits

Fluffy, Tender, and Oh-So-Good!

Imagine biting into a warm, buttery biscuit that practically crumbles in your mouth, with a subtle tang from the buttermilk. Who can resist that? These Gluten-Free Buttermilk Biscuits are not just any biscuits; they’re the perfect blend of flaky layers and rich flavor. If you’ve been searching for an easy, quick, and totally homemade treat, your luck just turned around!

Why Make This Recipe

Why should you bother whipping up these biscuits? Here’s the deal:

• Simple Ingredients: You probably have most of these ingredients in your pantry already! Who doesn’t love a recipe that doesn’t require a second mortgage?
• Family Favorite: These biscuits are so fluffy, they will disappear faster than you can say “gluten-free.” Perfect for breakfast, dinner, or a spontaneous snack!
• Easy Cleanup: No complicated pans or fancy tools required—just one bowl and a rolling pin. Who doesn’t want to avoid a mountain of dirty dishes?

Ingredients

You don’t need fancy stuff — just these basics!

• 5 1/2 cups gluten-free flour blend (29 ounces of Bob’s Red Mill GF plus more for rolling out)
• 1 1/2 teaspoons xanthan gum (omit if your GF flour mix already contains)
• 1 1/2 teaspoons granulated sugar
• 3 1/2 teaspoons baking powder
• 3 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 1/2 cup unsalted butter (cubed and cold)
• 2 cups buttermilk
• 2 Tablespoons whole milk
• 1 egg yolk

Directions

Let’s get baking! Follow these steps, and you’ll be munching on biscuits in no time.

1. Preheat your oven to 375 F degrees.
2. In a medium bowl, combine 2 cups of gluten-free flour with the other dry ingredients: xanthan gum, sugar, baking powder, salt, and baking soda.
3. Cut in the cold cubed butter until the mixture resembles coarse crumbs, with pieces the size of a dime.
4. Transfer this mixture to a large bowl and add the remaining flour. Toss until the butter is evenly distributed.
5. Pour buttermilk over the mixture all at once. Knead until you get a shaggy dough—make sure there’s almost no dry flour left at the bottom of the bowl.
6. Dust your work surface and turn out the dough, patting it into a 12”-14” rectangle. It should be thick!
7. Fold the dough into thirds, starting with the right over the left. Turn it 90 degrees and fold again. Repeat this folding process two more times.
8. Roll the dough to your desired thickness—about 3/4 of the height of your biscuit cutter.
9. Dip your cutter into the GF flour to prevent sticking, then cut out biscuits without twisting the cutter.
10. Mix egg yolk and whole milk, brush onto the tops of biscuits, and place them on a baking sheet.
11. Bake for about 25 to 30 minutes until golden brown. Let cool for 10 minutes before serving.

How to Make Gluten-Free Buttermilk Biscuits (Overview)

Let’s break it down, shall we? Start by mixing your dry ingredients and cutting in that cold butter until it looks all crumbly. Combine everything with buttermilk to make that shaggy dough. Remember, less is more when it comes to handling the dough—be gentle!

Pro tip: Don’t skip the folding! This is your secret weapon for those flaky layers!

How to Serve Gluten-Free Buttermilk Biscuits

These biscuits can jazz up any meal! Serve them with a drizzle of honey, a dollop of jam, or even slather on some butter while they’re still warm. Picture this: the golden-brown biscuit breaks apart, steam rising, inviting you in. 🥐

Or try them alongside a hearty soup or stew. They soak up all those delicious flavors, creating a symphony of taste in every bite!

How to Store Gluten-Free Buttermilk Biscuits

These biscuits are best enjoyed fresh but can be stored in an airtight container in the fridge for about 3-4 days. Don’t freeze them unless you want to be sad! If you do freeze, make sure to pop them in a freezer-safe container and use within a month. When you’re ready for a snack, warm them in the oven for a few minutes—ahh, nostalgia!

Tips to Make Gluten-Free Buttermilk Biscuits

• Cold Butter is Key: Make sure your butter is cold to retain flakiness!
• Keep It Fast: Mix and knead quickly; overworking the dough leads to tough biscuits.
• Use Parchment Paper: Line your baking sheet for easy removal and cleanup.
• Chill Out: If you have time, chill your dough for 30 minutes before rolling for even better texture.

Variation

Feeling adventurous? Try throwing in some fresh herbs or cheese before mixing in the buttermilk for a savory twist! Want to go vegan? You can use coconut oil instead of butter, non-dairy milk, and flaxseed for the egg.

FAQs

1. Can I use regular all-purpose flour instead of gluten-free?
Absolutely, but the recipe is designed for gluten-free flour, so results will differ!

2. How can I make these ahead of time?
You can prepare the dough, shape it into biscuits, and refrigerate them for up to 24 hours before baking.

3. Can I freeze the biscuits once baked?
Yes! Just let them cool completely, then freeze in an airtight container. Reheat as needed.

📌 Pin this recipe for your next cozy dinner night!