Gluten Free Buttermilk Biscuits (Edit recipe)

98 recipes
16 followers

Biscuits are such a classic breakfast food. My Grandma Ruby was the master of biscuits. I asked her to make biscuits and rolls for our wedding because they were that delicious. These are a gluten free version reminiscent of the tried and true family recipe. Hope you enjoy.

15 minutes

17 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	14 g
Carbohydrates:	26 g
Protein:	2 g
Cholesterol:	40 g
Sodium:	944 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

3 cups Gluten Free Flour, I used King Arthur Measure for Measure
3 Tbsp Baking Powder
1.5 tsp Sea Salt
8 oz Salted Butter
1.5 cups Buttermilk

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 400 degrees.
Cut the butter into 1/4” pieces and place on small plate put in the freezer for 2 minutes.
Add your dry ingredients to a bowl and stir the ingredients to combine.
Add the butter to the bowl.
Use a pastry blender to cut in the butter into the flour. You can use your hands but be careful if your hands run warm it will melt the butter.
Add the milk and stir into a nice dough ball. It should be slightly dry, but workable.
If the dough is wet at a Tbsp flour, if the dough is too dry add a Tbsp buttermilk.
Put the dough on clean surface, I love using a Silpat mat. Spread 1 Tbsp of GF flour onto surface.
Press into a flattish round shape then using a rolling pin gently roll to 1” thickness.
Use a 2” biscuit cutter to cut out biscuit shapes from the dough.
Brush the top of each biscuit with milk.
Bake for 15-17 minutes. Let cool for a minute before serving.

Notes

There are many brands of gluten free flour and they are all slightly different. Depending on which one you use you may need a bit more or less buttermilk. Practice and patience will teach you how to best make biscuits.