Description
These Gluten Free Buttermilk Biscuits are fluffy, tender, and layered to perfection. Made with a 1:1 gluten-free flour blend and classic buttermilk, these biscuits are a delicious and allergy-friendly twist on a traditional southern favorite. Perfectly golden and slightly crisp on the outside with a soft interior, they are ideal for breakfast or as a side for any meal.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose 1:1 gluten-free flour (444 grams, plus more for dusting such as Bob’s Red Mill, Cup4Cup, King Arthur)
- 4 teaspoons baking powder (16 grams)
- 1½ teaspoons kosher salt (5 grams)
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup unsalted butter (113 grams, cold and cubed, 1 stick)
- 1¼ cups buttermilk (284 grams, chilled)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (204°C). Spray a baking sheet with nonstick spray and set it aside to prepare for baking the biscuits.
- Mix Dry Ingredients and Cut in Butter: In a medium bowl, combine the gluten-free flour blend, baking powder, kosher salt, and baking soda. Using a pastry cutter or your hands, cut the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs.
- Add Buttermilk and Form Dough: Pour the chilled buttermilk into the flour and butter mixture and stir until it forms a shaggy dough that holds together but is not over-mixed.
- Knead and Layer the Dough: Lightly dust a cutting board or flat surface with gluten-free flour. Turn the dough out onto it and knead gently just until fully combined. Using your hands or rolling pin, flatten the dough into a ½ inch thick rectangle. Lightly sprinkle with flour (just a little to avoid flattening layers), fold the dough over itself, press slightly, and roll out again to about 1 inch thickness. Repeat the light flour sprinkle and fold once more, then roll out to about 2 inches thickness to create distinct layers inside the biscuits.
- Cut Biscuits and Bake: Use a cup or biscuit cutter pressed straight down (without twisting or rocking) to cut out biscuits. Place biscuits on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes until golden brown and cooked through.
- Serve: Remove from the oven and serve immediately. These biscuits are delicious with gluten-free gravy, jam, butter, or honey for an extra special touch.
Notes
- Chilling the buttermilk ensures the butter remains cold, which helps create flaky layers.
- Do not twist or rock the biscuit cutter when cutting to avoid sealing the biscuit layers.
- Use a 1:1 gluten-free flour blend for best texture; brands like Bob’s Red Mill, Cup4Cup, or King Arthur work well.
- Leftover biscuits can be reheated in a warm oven to restore crispness.
- For dairy-free variation, substitute cold coconut oil or a vegan butter alternative and use a plant-based buttermilk.
