Gluten-Free Biscuit Recipe
Soft, flaky, and perfect for any meal, these gluten-free biscuits will quickly become a favorite in your household. Whether you need a snack, a side for breakfast, or a base for a savory meal, this recipe is easy to follow and perfect for gluten-intolerant eaters. Made with a blend of gluten-free flour, butter, and buttermilk, these biscuits are tender inside with a golden crust. Enjoy them warm, topped with jam, or with a drizzle of honey!
Equipment
- Large mixing bowl
- Biscuit cutter
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cubed
- ¾ cup buttermilk (or dairy-free buttermilk)
- 1 tbsp honey (optional, for flavor)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Incorporate butter: Add the cold, cubed butter to the dry mixture. Use your hands or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Add wet ingredients: Pour in the buttermilk and honey (if using). Stir gently until the dough comes together.
- Roll out the dough: Lightly flour a surface and roll the dough to about 1-inch thickness.
- Cut biscuits: Use a biscuit cutter to cut rounds from the dough. Place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown.
- Cool and serve: Let the biscuits cool slightly before serving with butter, jam, or your favorite spread.
Notes
- For dairy-free options, substitute the butter with plant-based margarine and use non-dairy buttermilk.
- These biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
