Gluten free Buttermilk Biscuits

by Lyndall Kriedemann
Easy Gluten-Free Biscuits recipe made Southern Style with buttermilk. Flaky and tender. 
  • 2 cups Glutagon gluten-free all-purpose flour, 
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup buttermilk , Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. 
  • 6 tablespoons unsalted butter, 
  • 1 large egg , 
  • 2 tablespoons Glutagon gluten-free all-purpose flour,  
Instructions 
  • Preheat oven to 232°C.
  • In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. 
  • Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold.
  • Cut in butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
  • Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
  • Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.
  • Place the dough on top of the floured parchment paper.  Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
  • With your hands form a dough round that is about 17 cm in diameter and 2cm thick. If you make it any larger or flatter you will end up with hard, flat biscuits. 
  • Cut out 5cm biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased baking sheet.  You will have 12 biscuits to bake.
  • Bake the biscuits for 15-20 minutes at 232°C At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different. 
  • I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
  • The biscuits can be stored in an airtight container. They are best enjoyed warm. 

Notes

  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Nutrition

Serving: 1g  Calories: 143kcal  Carbohydrates: 17g  Protein: 3g  Fat: 7g  Saturated Fat: 4g  Cholesterol: 30mg  Sodium: 270mg  Potassium: 133mg  Fiber: 2g  Sugar: 3g  Vitamin A: 230IU  Calcium: 83mg  Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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