Gluten-Free Buttermilk Biscuits

The smell of warm biscuits baking… it just screams comfort, doesn’t it? Especially on a chilly Texas morning. I’ve made these gluten-free buttermilk biscuits more times than I can count, tweaking them until they’re just right. My kids practically inhale them straight from the oven! This recipe gives you that classic, tender biscuit, but without the gluten. Trust me, even your gluten-loving friends will be impressed. You’re about to get flaky, flavorful biscuits that are surprisingly easy to make.

You’re getting a foolproof recipe for tender, flaky, gluten-free buttermilk biscuits that will impress even the pickiest eaters. Plus, I’m sharing all my secrets for success – no more dense, dry disappointments!

Why This Recipe Works

These gluten-free buttermilk biscuits are a game-changer for anyone avoiding gluten but craving that classic Southern biscuit experience. Here’s why they work so well for busy families:

• Quick to Make: From start to finish, you can have these biscuits on the table in under 30 minutes.
• Kid-Approved: My kids adore these. They’re soft, buttery, and perfect for breakfast, lunch, or dinner.
• Versatile: Serve them with butter and jam, alongside your favorite soup, or as a base for breakfast sandwiches.

I’ve spent hours perfecting this recipe in my Texas kitchen, making sure it delivers consistent results every time. The key is in the technique and the right combination of gluten-free flours.

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 cup buttermilk, cold
• 2 tablespoons melted butter, for brushing

Ingredient Notes

Gluten-Free All-Purpose Flour Blend: This is crucial for the right texture. I recommend using a blend that already contains xanthan gum, which acts as a binder in gluten-free baking. If your blend doesn’t have it, add 1/2 teaspoon of xanthan gum to the dry ingredients.

Buttermilk: The acidity in buttermilk helps to tenderize the biscuits and gives them that signature tangy flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Cold Butter: This is non-negotiable! Cold butter creates pockets of steam in the oven, resulting in flaky layers. Freeze your butter for 10 minutes if you’re in a hurry.

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. I like to use a heavy-duty baking sheet for even heat distribution.

Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Whisking ensures the baking powder and soda are evenly distributed, which is essential for a good rise. Don’t skip this step!

Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier your biscuits will be. You should still see some pea-sized pieces of butter.

Step 4: Add Buttermilk
Pour in the cold buttermilk and gently stir until just combined. Be careful not to overmix, as this will develop the gluten (even in gluten-free flour blends) and result in tough biscuits. The dough will be shaggy and slightly sticky, and that’s perfectly fine.

Step 5: Shape the Biscuits
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Use a 2-3 inch biscuit cutter or a sharp knife to cut out biscuits. Avoid twisting the cutter, as this seals the edges and prevents them from rising properly. After testing this several times, I learned that a gentle, straight press yields the best results.

Step 6: Bake
Place the biscuits onto the prepared baking sheet, leaving a little space between each one. Brush the tops with melted butter. This gives them a beautiful golden-brown color and adds extra flavor. Bake for 12-15 minutes, or until golden brown and cooked through. The bottoms should also be lightly browned.

Step 7: Serve
Remove from the oven and let cool slightly on the baking sheet before serving. Serve warm with butter, jam, honey, or your favorite toppings. These are best enjoyed fresh from the oven!

Storage & Meal Prep

Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Reheating: Reheat biscuits in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. You can also microwave them for a few seconds, but they may become a bit softer.

Make-Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Shape the biscuits just before baking. Alternatively, you can bake the biscuits and freeze them for longer storage. Let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer-safe bag.

Frequently Asked Questions

Can I use a different gluten-free flour blend?

Yes, but keep in mind that different blends can yield slightly different results. I recommend using a blend that contains xanthan gum. If your blend doesn’t have it, add 1/2 teaspoon of xanthan gum to the dry ingredients.

Can I make these dairy-free?

Yes, you can substitute the buttermilk with a dairy-free buttermilk alternative made from almond milk or soy milk and lemon juice or vinegar. Use a dairy-free butter substitute as well.

How do I get my biscuits to rise higher?

Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the dough and handle it gently when shaping the biscuits. The cold butter creates steam, which helps them rise, so ensure your ingredients are chilled.

Can I add cheese or herbs to the biscuits?

Absolutely! Shredded cheddar cheese, chopped chives, or rosemary would be delicious additions. Simply fold them into the dough before shaping the biscuits.

Are these biscuits kid-friendly?

Yes, my kids love them! They’re soft, buttery, and perfect for little hands. You can even let your kids help with shaping the biscuits – it’s a fun activity.

Can I freeze the biscuits?

Yes, you can freeze the baked biscuits. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. Reheat them in the oven or microwave until warmed through.

I haven’t personally tried freezing the dough, so I can’t vouch for that method’s success.

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