Gluten Free Biscuits Recipe
Learn how to make buttery gluten free biscuits with dozens of pull-apart layers, just like Grands, with this easy method and a recipe easy enough to learn by heart!
Servings: 8 biscuits
Ingredients
- 1 ¾ cups all purpose gluten free flour blend plus more for sprinkling (See Recipe Notes)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ¼ cup cornstarch (or try potato starch or arrowroot)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter chilled
- ¾ cup buttermilk chilled, plus more as necessary
- 1 tablespoon unsalted butter melted
- Coarse salt, for sprinkling optional
Instructions
- In a large bowl, whisk together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into ¾-inch cubes. If it begins to soften, chill until firm again.
- Add the butter to the dry ingredients and toss to coat. Flatten each piece between your fingers to create thin shards.
- Add 3/4 cup of cold buttermilk and mix to bring the dough together.
- Add more cold buttermilk by the tablespoon directly to dry patches in the biscuit dough and mix to combine. You will probably need at least another 2 tablespoons of buttermilk.
- Press the dough into a rough disk. If it no longer feels cold, chill for 5–10 minutes.
- Dust a flat surface very lightly with flour, place the disk of dough on top, and roll the dough into a rectangle about ¾-inch thick. Fold into thirds like a business letter, then roll out again.
- Repeat the fold-and-roll 1 or 2 more times to build layers, chilling as needed if the butter begins to soften.
- After the final fold, roll the dough a bit less than 1-inch thick. Cut into 2 1/2-inch rounds using a lightly floured biscuit cutter. Cut in one swift motion and shake the biscuit round out of the cutter.
- Place the rounds 2 inches apart on the prepared baking sheet. Gather and reroll scraps as needed.
- Brush the tops of the shaped raw biscuits with the melted butter, and sprinkle lightly with optional coarse salt.
- Chill the shaped biscuits until firm. While the biscuits chill, preheat the oven to 425°F.
- Bake in the center of the preheated ove for about 15 minutes, until very puffed and pale golden. Allow the biscuits to cool briefly before serving. If they have leaked any of the butter during baking, they should reabsorb it as they cool.
Video
Notes
Flour blends
I recommend Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, as long as you add 1/2 teaspoon additional xanthan gum to avoid having crumbly biscuits. Cup4Cup has changed its formula and I no longer recommend it. To make your own blend, including a blend that is just like the old Cup4Cup, visit my all purpose gluten free flour blends page for DIY “mock” recipes.
I recommend Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, as long as you add 1/2 teaspoon additional xanthan gum to avoid having crumbly biscuits. Cup4Cup has changed its formula and I no longer recommend it. To make your own blend, including a blend that is just like the old Cup4Cup, visit my all purpose gluten free flour blends page for DIY “mock” recipes.
Nutrition
Serving: 1biscuit | Calories: 259kcal | Carbohydrates: 31g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 426mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 431IU | Calcium: 118mg | Iron: 0.2mg
