Fluffy Gluten-Free Buttermilk Biscuits
Gluten-free biscuits: master incredibly fluffy buttermilk biscuits for a tender, golden-brown treat. Simple ingredients yield perfect results every time.
Ingredients
- 2 cups gluten-free all-purpose flour
- ½ tsp xanthan gum (leave out if your flour already contains it.)
- 1 tbsp gluten-free baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter
- 1 cup buttermilk
- 1 large egg
- 2 tbsp gluten-free all-purpose flour for dusting
Instructions
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together the gluten-free flour, xanthan gum, baking powder, salt, and sugar until well combined.
- Cut the butter into small pieces and place in the freezer for 10 minutes to chill.
- Cut the chilled butter into the flour mixture with a pastry cutter or fork until the mixture resembles small peas.
- Add the buttermilk and whisked egg to the flour mixture and stir until a soft, sticky dough forms, being careful not to overmix.
- Lightly flour a large piece of parchment paper with 1 tablespoon of gluten-free flour.
- Place the dough on the floured parchment paper, dust the top with 1 tablespoon of flour, and gently fold the dough over itself twice.
- Form the dough into a round approximately 7 inches in diameter and 1 inch thick.
Video
Notes
- Keep all your ingredients, especially the butter and buttermilk, as cold as possible to achieve the flakiest gluten-free biscuits. This prevents the butter from melting too quickly.
- Do not overmix the dough. Overworking gluten-free dough can make the biscuits tough. Mix just until combined and still a bit sticky.
- For a perfect rise and tender interior, avoid rolling the dough with a rolling pin. Instead, gently pat and fold the dough with your hands, as described in the recipe, to create layers. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the dough. Overworking gluten-free dough can make the biscuits tough. Mix just until combined and still a bit sticky.
- For a perfect rise and tender interior, avoid rolling the dough with a rolling pin. Instead, gently pat and fold the dough with your hands, as described in the recipe, to create layers. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.