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Recipes > Gluten Free Biscuits

Gluten-Free Biscuits

Recipes > Gluten Free Biscuits

Gluten-Free Biscuits

Recipe by RedmanShop

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Soft, fluffy, and buttery, these Gluten-Free Biscuits offer all the comforting flavors of traditional biscuits without the gluten. Made with a special blend of gluten-free flours, they have a tender crumb and a slight crispness on the outside. Perfect for breakfast or as a side to any meal, these biscuits prove that gluten-free can be just as delicious.

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Prep

15 mins

Bake

15 mins

Total

30 mins

Yield

nine 2 1/2" biscuits

Ingredients

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  • Gluten-Free All-Purpose Flour 100499 1 3/4 cups (259 g)
  • Table Salt – 1/2 teaspoon
  • Xanthan Gum – 1 teaspoon
  • Baking Powder 62606 1 teaspoon
  • Baking Soda 67913 1/2 teaspoon
  • Unsalted Butter, cold, cut into pats 68349 8 tablespoons (113 g)
  • Buttermilk 67775 1/2 cup (113 g)
  • Honey 56144 2 tablespoons (35 g)

Featured Products

GF ALL PURPOSE FLOUR 22OZ (#100499)

GF ALL PURPOSE FLOUR 22OZ (#100499)

$10.25

FINE SEA SALT 500G (#58413)

FINE SEA SALT 500G (#58413)

$3.35

XANTHAN GUM 60G (#64795)

XANTHAN GUM 60G (#64795)

$5.65

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.25

Instructions

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  1. Lightly grease a baking sheet, or line it with parchment.
  2. Whisk together the flour, salt, xanthan gum, baking powder, and baking soda.
  3. Cut in the butter until it’s in chunks about the size of a nickel.
  4. Stir together the buttermilk and honey and add, all at once, to the dry ingredients. Stir until the dough comes together with only a few dry crumbs remaining. Turn the dough out onto a piece of parchment or waxed paper that’s been dusted with a little cornstarch.
  5. Use the paper to fold the dough over on itself eight times, patting it to a thickness of 1/2″ between folds.
  6. After the last fold, pat the dough 1/2″ to 3/4″ thick, and cut with a 2 1/2″ biscuit cutter. Stack the scraps on top of each other and pat down again, repeating the cutting process until all of the dough is used.
  7. Place the cut biscuits on the prepared baking sheet, and place them in the freezer. You can wrap any extra biscuits once they’re frozen, and bake them as you need them later on.
  8. Preheat the oven to 425°F with a rack in the middle to upper third.
  9. When the oven is hot, remove as many gluten-free biscuits as you plan to bake, brush the tops with some milk or buttermilk, and bake for 15 minutes, until the tops are golden brown. Remove from the oven and serve warm.

Tips

  1. For gluten-free cheese biscuits, reduce the butter in the recipe to 1/4 cup; and add 1 cup of any grated cheese you like: cheddar, Parmesan, and pepper jack are all good choices.

  2. For a flavorful biscuit partner for eggs or soups, add 1 tablespoon fresh (or 1 1/2 teaspoons dried) herbs: rosemary, basil, and parsley are all tasty, as are scallions. Adding a tablespoon of onion powder will give you a ranch-flavored biscuit.

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RedManShop
Average rating:  
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Shop This Recipe

PURE HONEY 475G (#56144)

5.65

FINE SEA SALT 500G (#58413)

3.35

BAKING POWDER 100G (#62712)

2.25

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

XANTHAN GUM 60G (#64795)

5.65

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

GF ALL PURPOSE FLOUR 22OZ (#100499)

10.25

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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