These easy gluten free Buttermilk Biscuits are ready to enjoy in less than 30 minutes. Perfect smeared with jam, or served with your favorite hearty soup.
In my pre-gluten free days, I used to make a pretty mean biscuit.
The kind that Aunt Bee would serve to Opie. The kind that you could use to clean your plate after a meal. The kind that were great for dinner, brunch, or breakfast, topped with cheese and jam or just a dab of butter. I missed those.
I tried to convert my old recipe, and it just did not work well. But, after creating these yummy gluten free Vanilla Scones, I figured that I could tweak that recipe to make some great big, fluffy gluten free Buttermilk Biscuits to go with our soup. And it worked.
Some more gluten free breads you might enjoy:
- Gluten Free Popovers
- Gluten Free Pumpkin Scones
- Gluten Free Millet Sandwich Bread
- Artisan Gluten Free Bread
- Gluten Free Pull Apart Dinner Rolls
Easy Gluten Free Buttermilk Biscuits Recipe:
- 1 1/4 cups brown rice flour
- 1/4 cup tapioca starch
- 3 teaspoons xanthan gum (UPDATE - it works with 2 tsp, but I find 3 works best)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup cold butter, cut into chunks
- 2 large eggs
- 1/3 cup buttermilk
- milk for brushing the tops of biscuits before baking, optional
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and sprinkle with some brown rice flour. Set aside.
- In the bowl of a food processor, combine all the dry ingredients. Pulse to combine. (If you don't have a food processor, combine all dry ingredients in a medium size mixing bowl.)
- Add the butter and pulse until the butter is the size of a lentil/pea. (Or, use a pastry blender to cut the butter into the dry ingredients, being sure to work quickly, because you want your butter to stay cold).
- Add the eggs and buttermilk, and run the food processor until the dough comes together in a ball. (Alternately, you can use a wooden spoon and stir until the dough comes together).
- Turn dough out onto the parchment lined baking sheet, and flour your hands with more brown rice flour. Working quickly, pat the dough down into a square shape, approximately 10"x10", and 3/4-inch thick. Using a sharp knife, cut into 9 biscuits.
- Gently rearrange the biscuits so they are not touching and have room to grow while they are baking. Gently brush the tops of the biscuits with milk, and sprinkle with course salt (optional).
- Bake in preheated oven for 14-16 minutes, or until golden brown. Allow to cool for 5 minutes on a cooling rack before serving. Store remaining biscuits in an air-tight container.
Be sure to use cold butter to make buttermilk biscuits, and try to handle the dough as little as possible, so that the butter stays cold for baking.
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