Name: Gluten-Free Biscuits Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 2 cups gluten free flour mix; 1 tbsp baking powder; ¾ tsp Baking Soda; 2 tbsp sugar; ½ tsp salt; ½ cup very cold butter; 1 cup cup cold buttermilk; 1 tbsp unsalted butter

These gluten-free biscuits are a great alternative to traditional biscuits, offering a flaky, buttery texture that's perfect for breakfast or as a side dish. With a few key ingredients and some simple techniques, you'll have delicious, homemade biscuits in no time.

Photos of Gluten-Free Biscuits Recipe

When shopping for this recipe, you might need to look for a gluten-free flour mix, which can often be found in the baking aisle or the health food section of your supermarket. Additionally, buttermilk is not always a staple in every home, so be sure to grab some if you don't have it on hand.

Ingredients for Gluten-Free Biscuits Recipe

gluten-free flour mix: A blend of flours that doesn’t contain gluten, essential for maintaining the right texture.

baking powder: A leavening agent that helps the biscuits rise and become fluffy.

baking soda: Works with the buttermilk to provide additional lift.

sugar: Adds a touch of sweetness to the biscuits.

salt: Enhances the overall flavor of the biscuits.

butter: Provides richness and flakiness to the dough.

buttermilk: Adds tanginess and helps activate the baking soda.

unsalted butter: Used for brushing the tops to add extra flavor and a golden color.

One reader, Aubert Stidham says:

These gluten-free biscuits are a game-changer! They turned out flaky, buttery, and absolutely delicious. The step-by-step instructions made the process easy to follow. Perfect for anyone craving homemade biscuits without the gluten. Highly recommend!

Aubert Stidham

Essential Techniques for Making Gluten-Free Biscuits

How to break up butter: Use a stand mixer at low speed to break up cold butter into smaller pieces. This should take about 1 minute, and the pieces should be about the size of marbles or slightly larger.

How to hydrate flour: Add buttermilk to the flour mixture and use a fork to quickly mix it in, ensuring no streaks of flour remain. Add more buttermilk as needed to achieve the right consistency.

How to fold dough: Lightly press or roll the dough into a rectangular shape, then fold one short end toward the middle and the other end over it, like folding a letter. Rotate the dough and repeat the process to create flaky layers.

How to use a biscuit cutter: Lightly flour the biscuit cutter and press it straight down into the dough without twisting to avoid stunting the rise. Re-roll scraps and repeat until all dough is used.

How to brush with butter: Melt unsalted butter and use a brush to coat the tops of the biscuits before baking and again after they come out of the oven for added flavor and moisture.

How To Make Gluten-Free Biscuits

Serve some delightful appetizers or snacks with these gluten-free biscuits. Made with buttermilk, these biscuits bake into golden, flaky treats.

Preparation: 20 minutes

Cooking: 20 minutes

Chill Time: 30 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

2cupsgluten free flour mix,preferably Bob’s Red Mill 1-to-1 gluten free baking blend or another flour blend with xanthan gum
1tbspbaking powder
¾tspbaking soda
2tbspsugar
½tspsalt
½cupvery cold butter,(8 tbsp), cut into tbsp and then cut in half, plus more to grease the pan
1cupcup cold buttermilk
1tbspunsalted butter,melted

Instructions

Mix flour, baking powder, baking soda, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment.
At a low speed, let the mixer break up the butter into smaller pieces. This should take about 1 minute. Stop the mixer and check, there should still be visible pieces of butter about the size of marbles or even a little bigger. They will look like they are starting to flatten.
If some of the pieces haven’t flattened, just press them between fingertips to break them up a little bit—dime-sized pieces are fine.
Remove the bowl from the stand mixer and add 2 tablespoons of buttermilk. Using a fork, quickly mix the buttermilk into the flour to hydrate it.
Then, slowly mix in a scant ¾ cup of buttermilk and combine with a fork until no streaks of flour remain. If the dough seems dry, add more buttermilk 1 tablespoon at a time and incorporate before adding more to keep it from being wet.
On a floured surface, turn out the dough, which will look like a crumbly mess. It will come together shaped into a ball. If for some reason (ambient humidity, variations in buttermilk thickness) the dough feels dry, add 2 tablespoons of buttermilk to hydrate those dry bits.
Lightly press the dough (or roll it with a floured rolling pin) into a thick rectangular shape about 4×6 inches. Fold one of the short ends of the dough toward the middle, and then the other, like a letter.
Rotate the dough ¼ turn and roll it out, and fold it again into thirds. Repeat this process one more time, then wrap the dough in plastic wrap and refrigerate for ½ hour to 1 hour. (This process creates flaky layers; if skipped, the biscuits will bake flat, like hockey pucks.)
Preheat the oven to 425 degrees F and prep a 9- or 10-inch cast-iron pan or an 8×8-inch glass baking dish with either spray oil or grease with butter.
Remove the dough from the fridge and, using a rolling pin, gently roll it out to a rectangle about 6×9 inches and 1-inch thick.
Using a 2½-inch biscuit cutter that’s been lightly floured (this dough can be sticky), cut out about 6 biscuits by pressing the cutter straight down into the dough. Do not twist when removing to avoid stunting the rise.
Reroll the scraps, re-flouring the biscuit cutter if needed, and make more biscuits until all the dough is used up.
Transfer to the pan. Nestle them close to each other, touching in order for them to rise better. Brush the tops with the melted butter.
Bake the biscuits for 20 to 25 minutes until the tops look lightly brown around the edges. Check frequently to avoid burning.
Remove from the oven and brush the tops with melted butter. Let the biscuits cool in the pan for about 5 to 10 minutes before removing them from the pan to a wire rack to cool completely.
Wait 10 minutes before consuming. They will continue to cook a little, firm up a little while cooling.
These biscuits are best eaten warm out of the oven, but they do okay reheated in a toaster or low oven (300 degrees F) for up to 2 days. They get dried out pretty fast.

Nutrition

Calories: 287.25kcal
Fat: 13.38g
Saturated Fat: 7.90g
Trans Fat: 0.42g
Monounsaturated Fat: 3.31g
Polyunsaturated Fat: 0.47g
Carbohydrates: 33.75g
Fiber: 2.61g
Sugar: 15.11g
Protein: 10.83g
Cholesterol: 37.26mg
Sodium: 672.52mg
Calcium: 406.35mg
Potassium: 373.13mg
Iron: 1.33mg
Vitamin A: 121.65µg
Vitamin C: 2.45mg

Crucial Technique Tip for Perfect Gluten-Free Biscuits

When incorporating the butter into the flour mixture, ensure that the butter is very cold. This helps create flaky layers in the biscuits. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

Time-Saving Tips for Making Gluten-Free Biscuits Recipe

Use a food processor: Quickly cut the butter into the gluten-free flour mix by pulsing it in a food processor instead of using a stand mixer.

Pre-mix dry ingredients: Combine the flour, baking powder, baking soda, sugar, and salt ahead of time and store in an airtight container.

Chill the dough: Prepare the dough the night before and refrigerate it. This will save time and also enhance the flaky layers.

Use parchment paper: Roll out the dough between two sheets of parchment paper to avoid sticking and reduce cleanup time.

Preheat the oven early: Start preheating your oven while you are preparing the dough to save time.

Substitute Ingredients For Gluten-Free Biscuits Recipe

gluten free flour mix - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
baking powder - Substitute with cream of tartar and baking soda: Combine 1/2 teaspoon of cream of tartar with 1/4 teaspoon of baking soda to replace 1 teaspoon of baking powder.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same quantity as baking soda and is a good alternative for those watching their sodium intake.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor, making it a healthier alternative.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and often contains additional minerals.
very cold butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a similar texture, though it will impart a slight coconut flavor.
cold buttermilk - Substitute with almond milk and lemon juice: Mix 1 cup of almond milk with 1 tablespoon of lemon juice to create a dairy-free buttermilk substitute.
unsalted butter - Substitute with ghee: Ghee is clarified butter that is lactose-free and provides a rich, buttery flavor.

How to Beautifully Present Gluten-Free Biscuits

Serve smaller portion sizes: Use a 2½-inch biscuit cutter to create perfectly sized biscuits that are both elegant and manageable for a refined dining experience.
Use decoration: Garnish the biscuits with a light brush of melted butter on top, adding a subtle shine and enhancing the visual appeal.
Create height: Nestle the biscuits close together in the baking dish to encourage them to rise higher, resulting in a more impressive presentation.
Add texture: Ensure the biscuits have flaky layers by folding the dough multiple times. This creates a visually appealing texture that is both inviting and sophisticated.
Serve warm: Present the biscuits warm out of the oven, as they are best enjoyed fresh. This ensures the butter is still slightly melted, adding to the overall sensory experience.
Use a stylish serving dish: Plate the biscuits on a rustic cast-iron pan or a sleek glass baking dish to complement the dish's homey yet refined nature.
Accompany with condiments: Serve the biscuits with a selection of high-quality butter, honey, or jam in small, elegant dishes to enhance the flavor profile and provide a touch of luxury.
Highlight the golden edges: Ensure the biscuits are baked until the tops are lightly browned around the edges, showcasing their perfect bake and adding a touch of color to the presentation.
Cool slightly before serving: Allow the biscuits to cool for about 5 to 10 minutes before removing them from the pan. This helps them firm up slightly, making them easier to handle and enhancing their overall texture.

Essential Kitchen Tools for Making Gluten-Free Biscuits

Stand mixer: Used to mix the dry ingredients and break up the butter into smaller pieces.
Paddle attachment: Attached to the stand mixer to mix the ingredients effectively.
Mixing bowl: Holds the dry ingredients while they are being mixed.
Fork: Used to mix the buttermilk into the flour mixture.
Rolling pin: Helps to roll out the dough into a rectangular shape.
Plastic wrap: Used to wrap the dough before refrigerating it.
Cast-iron pan: One option for baking the biscuits.
Glass baking dish: Another option for baking the biscuits.
Spray oil: Used to grease the baking pan or dish.
Butter: Used to grease the baking pan or dish if not using spray oil.
Biscuit cutter: Cuts the dough into biscuit shapes.
Wire rack: Allows the biscuits to cool completely after baking.
Oven: Preheated to 425 degrees F to bake the biscuits.
Measuring cups: Used to measure the flour, buttermilk, and other ingredients.
Measuring spoons: Used to measure the baking powder, baking soda, sugar, and salt.

Storing and Freezing Homemade Gluten-Free Biscuits

Here are the storing and freezing guidelines for the gluten-free biscuits recipe:

Once the biscuits have cooled completely, store them in an airtight container or resealable plastic bag at room temperature for up to 2 days. To maintain their freshness, place a piece of bread in the container with the biscuits to absorb any excess moisture.
For longer storage, you can freeze the biscuits for up to 3 months. Wrap each biscuit individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. This will prevent them from sticking together and help maintain their shape.
To reheat frozen biscuits, remove them from the freezer and let them thaw at room temperature for about 30 minutes. Preheat your oven to 350°F (175°C) and place the biscuits on a baking sheet. Bake for 5-10 minutes, or until heated through.
Alternatively, you can microwave the frozen biscuits for a quick reheat. Place a single biscuit on a microwave-safe plate and microwave on high for 20-30 seconds, or until heated through. Be careful not to overheat, as this can make the biscuits tough and dry.
If you want to enjoy the biscuits at their freshest, consider freezing the unbaked dough instead. After cutting out the biscuits, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the biscuits to a freezer-safe container or resealable plastic bag. When ready to bake, remove the desired number of biscuits from the freezer and bake as directed, adding a few extra minutes to the baking time to account for their frozen state.

How To Reheat Leftover Gluten-Free Biscuits

To reheat leftover gluten-free biscuits, preheat your oven to 350°F (175°C). This low temperature will help the biscuits warm up evenly without drying them out or burning the edges.
Place the biscuits on a baking sheet lined with parchment paper or a silicone mat. If you want to add a little extra moisture, you can brush the tops of the biscuits with a small amount of melted butter or olive oil.
Cover the baking sheet loosely with aluminum foil. This will help trap the heat and moisture, preventing the biscuits from drying out as they reheat.
Bake the covered biscuits in the preheated oven for 10-15 minutes, or until they are heated through. The exact time will depend on the size and thickness of your biscuits, so keep an eye on them to avoid overheating.
Alternatively, you can reheat the biscuits in a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. This will help add moisture and prevent them from drying out.
Microwave the biscuits on high power for 20-30 seconds, or until they are heated through. Be careful not to overheat them, as this can make them tough and rubbery.
If you have a toaster oven, you can also use it to reheat your gluten-free biscuits. Preheat the toaster oven to 350°F (175°C) and place the biscuits on the wire rack. Toast for 5-7 minutes, or until they are heated through and slightly crispy on the outside.
No matter which method you choose, be sure to serve the reheated biscuits immediately. They will taste best when they are still warm and slightly soft on the inside, with a subtle crunch on the outside.

Interesting Fact About Gluten-Free Biscuits

A key to making these gluten-free biscuits flaky is the folding technique, which creates layers in the dough. This method is similar to making croissants or puff pastry, where the repeated folding and rolling incorporate air and distribute the butter evenly, resulting in a light and flaky texture.

Is Making Gluten-Free Biscuits at Home Cost-Effective?

This gluten-free biscuits recipe is relatively cost-effective for a household. The main ingredients like gluten-free flour mix, butter, and buttermilk are affordable and readily available. The approximate cost for a household of 4 people is around $10-$12. Considering the quality and taste, this recipe offers good value for money. Overall Verdict: 8/10.

Are Gluten-Free Biscuits Healthy or Unhealthy?

This gluten-free biscuit recipe, while delicious, is not particularly healthy. The main ingredients contributing to its less-than-ideal nutritional profile are:

High amounts of butter, which is high in saturated fat
Refined gluten-free flour mix, which may lack fiber and nutrients compared to whole grain flours
Added sugar, which provides empty calories

However, there are some redeeming qualities, such as the use of buttermilk, which adds a tangy flavor and helps create a tender texture.

To make this recipe healthier, consider the following modifications:

Replace half of the butter with a healthier fat, such as olive oil or coconut oil
Use a gluten-free flour blend that includes whole grain flours, such as brown rice flour, sorghum flour, or quinoa flour, to increase fiber and nutrient content
Reduce the amount of added sugar or replace it with a natural sweetener like honey or maple syrup
Incorporate additional healthy ingredients, such as finely grated zucchini or carrots, to boost the vegetable content and add moisture
Serve the biscuits with nutrient-dense toppings, like mashed avocado, hummus, or nut butter, to make them a more well-rounded snack or meal component

By making these adjustments, you can enjoy the comfort and taste of gluten-free biscuits while improving their overall nutritional value. Remember, moderation is key, and even with healthier modifications, these biscuits should still be enjoyed as an occasional treat rather than an everyday staple.

Editor's Opinion on This Gluten-Free Biscuits Recipe

This gluten-free biscuit recipe is well-structured and thorough, ensuring flaky, tender biscuits. The use of cold butter and buttermilk is crucial for texture, while the folding technique adds layers. The instructions are clear, but a stand mixer isn't essential; a pastry cutter or hands can suffice. The recipe's attention to detail, like not twisting the biscuit cutter, is commendable. However, the dough's hydration might need adjustment based on humidity. Overall, it's a reliable recipe for delicious gluten-free biscuits, best enjoyed fresh but still good when reheated.

Enhance Your Gluten-Free Biscuits Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Imagine the creamy goodness of potatoes infused with the rich, aromatic flavor of roasted garlic. These mashed potatoes will complement the flaky texture of your biscuits perfectly, creating a harmonious blend of flavors that will make your taste buds dance.

Honey-Glazed Carrots: Add a touch of sweetness to your meal with these tender carrots glazed in honey and a hint of butter. The natural sweetness of the carrots, enhanced by the honey, will provide a delightful contrast to the savory notes of your biscuits.

Cranberry Walnut Salad: For a refreshing and tangy side, consider a salad featuring crisp greens, tart cranberries, and crunchy walnuts. Tossed in a light vinaigrette, this salad will add a burst of color and flavor to your plate, balancing the richness of the biscuits.

Creamy Tomato Basil Soup: Warm up with a bowl of velvety tomato soup infused with fresh basil. The creamy texture and herbaceous aroma will pair wonderfully with the buttery layers of your biscuits, making for a comforting and satisfying meal.

Apple Cinnamon Compote: End your meal on a sweet note with a delightful compote made from tender apples and a sprinkle of cinnamon. This warm, spiced fruit topping can be spooned over your biscuits, transforming them into a delectable dessert that will leave everyone craving more.

Delicious Alternatives to Gluten-Free Biscuits

Cheddar Chive Scones: Imagine the savory goodness of cheddar cheese and fresh chives baked into a scone. These scones are perfect for breakfast or as a side to your favorite soup.

Buttermilk Pancakes: Fluffy and light, these buttermilk pancakes are a breakfast classic. Serve them with a drizzle of maple syrup and a side of fresh berries for a delightful morning treat.

Herb Garlic Drop Biscuits: Quick and easy, these drop biscuits are infused with garlic and fresh herbs. They pair wonderfully with a hearty stew or a creamy soup.

Blueberry Muffins: Bursting with juicy blueberries, these muffins are a sweet way to start your day. Enjoy them warm with a pat of butter or a dollop of cream cheese.

Cornbread: This cornbread is moist and slightly sweet, making it a perfect companion to chili or a barbecue. Serve it warm with a smear of honey butter.

Why trust this Gluten-Free Biscuits Recipe:

This gluten-free biscuits recipe is meticulously crafted to ensure perfect results every time. By using a blend of gluten-free flour mix and cold butter, it guarantees a flaky texture. The step-by-step instructions, including the crucial folding technique, create irresistible layers. The addition of buttermilk adds a tangy richness, while precise baking times ensure a golden finish. Trust this recipe for its attention to detail and proven success in delivering delicious, gluten-free biscuits that rival any traditional version.

Have you tried this gluten-free biscuits recipe? Let us know how it turned out and share your own gluten-free baking tips in the Baking and Desserts forum section.

FAQ:

Can I use a different type of flour for this recipe?

You can, but it might affect the texture and taste. Gluten-free flour mixes are specifically designed to mimic the properties of regular flour. If you use something else, like almond or coconut flour, you might need to adjust the liquid ingredients and baking time.

What if I don't have a stand mixer?

No worries! You can use a pastry cutter or even your hands to break up the butter into the flour mixture. Just make sure the butter stays cold and you don't overwork the dough.

Can I make these biscuits dairy-free?

Yes, you can substitute the butter with a dairy-free alternative like vegan butter or margarine. For the buttermilk, you can use a mixture of dairy-free milk (like almond or soy) and a tablespoon of vinegar or lemon juice to mimic the acidity.

How do I store leftover biscuits?

Store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just reheat in a toaster or a low oven (300 degrees F) before eating.

Why do I need to refrigerate the dough?

Refrigerating the dough helps to firm up the butter, which creates those flaky layers we all love in biscuits. Skipping this step might result in flat, dense biscuits.