Gluten Free Biscuits

These Gluten Free Biscuits are easy to make. They're light, buttery, and flaky. The perfect addition to a gluten free Thanksgiving or holiday dinner menu!

Course bread, Side Dish

Cuisine American

Keyword baking, Gluten Free Side Dishes, Homemade Bread Recipe

Prep Time 20

Cook Time 18

Total Time 38

Servings

Calories 235kcal

Author Isabel Laessig

Ingredients

6 Tbsp. unsalted butter
2 ¼ cup Bob's Red Mill 1 to 1 flour
1 Tbsp. baking powder
2 Tbsp. sugar
1 tsp. salt
1 large egg
1 cup buttermilk

Instructions

Cut 6 Tbsp. unsalted butter into small cubes. Place the butter in a small bowl and freeze for 15 minutes.
In a mixing bowl combine 2 ¼ cups Bob's Red Mil 1 to 1 flour, 1 Tbsp. baking powder, 2 Tbsp. sugar, and 1 tsp. salt. Stir the dry ingredients together until combined.
After 15 minutes remove the butter from the freezer and add to the flour mixture. Combine the flour and butter together using a pastry cutter. The dough should resemble course crumbs when finished.
In another mixing bowl combine 1 large egg and 1 cup of buttermilk. Mix until completely combined.
Add the buttermilk mixture to the flour mixture a little at a time using a wooden spoon to combine. Continue until all the ingredients are combined. The dough should be sticky. Try not to stir more than necessary.
Sprinkle a little gluten free flour on a clean surface. Turn the dough onto the surface and form it into a circle using a rolling pin or your hands. The circle should not be too thin or side or biscuits will come out flat.
Cut the biscuits with a biscuit cutter or round object. Do not twist the biscuits. Simply press down with the cutter, lift, them, and place on a baking sheet. This recipe should make 8 biscuits.
Preheat an oven to 450 degrees.
Place the pan in the oven once its hot and bake the biscuits for 15-20 minutes. Check at the 15 minute mark and bake for a couple more minutes if necessary. The tops should be slightly golden brown.
Remove from the oven when finished and let cool for at least 5 minutes before serving.

Video

Notes

Recipe adapted from Spinach Tiger

Nutrition