Gluten-Free Buttermilk Biscuits
These Gluten-Free Buttermilk Biscuits are tender, buttery, and flaky with golden tops and soft interiors. They’re easy to make and perfect for breakfast, brunch, or serving alongside soups and stews.
Ingredients
- 2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- ½ cup (115 g) cold unsalted butter, cubed
- ¾ cup (180 ml) cold buttermilk
- 1 large egg
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the buttermilk and egg.
- Pour the wet ingredients into the dry ingredients and stir just until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface (using gluten-free flour) and gently pat it into a 1-inch (2.5 cm) thick rectangle.
- Fold the dough in half and gently pat it out again. Repeat once more for flakier layers.
- Cut out biscuits using a 2½-inch (6 cm) biscuit cutter and place them on the prepared baking sheet with the edges just touching.
- Brush the tops with melted butter.
- Bake for 15–18 minutes, or until the biscuits are golden brown.
- Cool for a few minutes before serving warm.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 15–18 minutes
- Total Time: 30–35 minutes
Servings: 8 biscuits
Tips
- Keep the butter and buttermilk very cold for the flakiest biscuits.
- Avoid twisting the biscuit cutter when cutting, as this can prevent the biscuits from rising evenly.
- If your gluten-free flour blend doesn’t contain xanthan gum, add 1 teaspoon to the dry ingredients.
- Serve warm with butter, jam, honey, sausage gravy, or alongside soups and chili.
- Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.