Well, tomorrow the internet is getting disconnected, and I’m not sure how long it’ll be until we’re up and running again. That is not a bad thing with all the work we have to do over the next week. We’re all really looking forward to moving to the new house & making it our home.
I made these gluten-free Buttermilk Biscuits a while ago. Quite a while ago, in fact. Then, I lost my picture. Doh! I can’t post a recipe without the picture, so I didn’t. And this upset me, because these biscuits were really, really good too! Then, I remembered where I had saved the picture. YES!! FOUND! Now, I can share it with you. 🙂
I made these biscuits to go with soup, so I shredded some cheddar cheese into it. I will tell you, do NOT eat them right out of the oven. They have a very sticky, gummy texture then. But, give them about 30 minutes or so, and they are just like my regular biscuits I used to make. The dough is very sticky to work with, so forming them the same way you would “normal” biscuits doesn’t quite work. But drop biscuits are easier to make than rolled & cut ones anyway, right?
Gluten Free Buttermilk Biscuits
The perfect cheesy gluten free drop biscuit to go with your favourite soups or chili.
- 1/2 cup potato starch
- 3/4 cup cornstarch
- 1 3/4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into 1/4-inch cubes
- 3/4 cup buttermilk
- 1/2 cup shredded cheddar cheese (optional)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the starches, xanthan gum, baking powder, baking soda, salt and sugar into the bowl of a food processor. Process with six 1-second pulses.
Sprinkle the butter cubes evenly over the flour mixture, cover, and pulse for twelve 1-second pulses. The mixture should resemble coarse crumbs.
Pour the buttermilk evenly over the mixture. Process for eight 1-second pulses, or until the dough gathers into a moist clump.
Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible. You should get about 8 biscuits.
Bake 10-12 minutes or until lightly browned. Let cool for 20-30 minutes before eating.
These remind me of the ones I used to eat at Red Lobster, except of course they're better because they're gf and homemade :D.
betty r says
Will be great to have you in the neighbourhood!
See you soon..
Amy Green (Simply Sugar and Gluten-Free) says
I am glad to hear you already have some friends in your new neighborhood. I also love the "wait 30 minutes" info – it helps so much when you give those little tips. 🙂
I love the cheese in these biscuits. Yum!
I haven't had drop biscuits in ages!
I tried the recipe today and I am pondering ways to make it a bit more fibre friendly. I have been eating whole wheat my whole life and it is disconcerting to not be able to eat bread with the consistencey of plywood.
What do you think?
Hope you'll be back soon.
When you do, please check my blog and accept my little gift!
I know this recipe calls for buttermilk, but one of my daughters can't have dairy. Can I replace buttermilk with soymilk? I know the flavor will change, but do you think the recipe will still work?
My Taste Heaven says
great biscuits and thanks for the recipe, will give it a try as soon as possible!
Such a nice blog. My brother-in-law is celiac and now I can find beautiful recipes on your blog. I used to live in Manitoba, years ago.
These buttermilk biscuits turned out really great, so I just had to take a picture for Facebook friends before we devoured them all. You can click on my name above to see for yourself.
I put in shredded cheddar and used garlic salt instead of regular salt. Tastes just like Red Lobster, but not as greeezy, and gluten free to boot. Thanks Baking Beauties!
On the move! says
You've given me hope! My husband (newly diagnosed with celiac disease) and I have been drooling over your site. He was so discouraged at what he felt was a limited prospect of menus. Over the past week we've tried a few of your tasty treats and are thrilled! Thank you so much!
Alright, I better take a few minutes to catch up here. I'll be posting new recipes soon, I promise!! 🙂
Summer, try adding some ground flax seed to the mix, that adds some good fiber.
Kitchenlander, thank you SO much! I'll be sure to accept your gift soon, thanks for thinking of me! 🙂
Jennifer, definitely give this recipe a try using soy milk. I think I would add a tbsp of vinegar to the soy milk, to give the acidity that you get from buttermilk. Let me know if you try it!
Helene, gf doesn't have to be a boring diet anymore. 🙂 You left Manitoba?? Between the mosquitoes & the winters, I don't know how you could ever do such a thing! lol
Jody, awesome pic! So glad that you enjoyed them enough to share with your facebook friends.
On the Move! – I'm so glad that you've found my little corner of the web. There are so many great recipes available, that you really don't have to live without. With a little research, you'll find a lot of great "keeper" recipes. BTW…try the chicken balls if you are missing Chinese take-out, definitely hits the spot! 🙂 Welcome here!
I made these again yesterday, and added the cheese, and about 3/4 tsp garlic powder…DELICIOUS!! Wow, great addition, thanks for the suggestion!
Ligea Ruff says
I’d drop them on top of chicken pot pie instead of making a crust!
Kristi F. says
I just made these, but I had to change the potato starch out for sorghum flour and some tapioca starch because we have potato allergies as well as being g.f.
They were really good! My non-g.f. hubby ate 3 of them even though before the meal he said, “GF biscuits, great…<~~~~rolling eyes."
Thank you for sharing these. We only discovered the issues with gluten a few months ago and I have really been struggling with getting my brain wrapped around a new version of comfort foods and normal day-to-day eating without having to go to great lengths just for a snack for the kids……
I am super excited to try the cream cheese cinnamon buns for breakfast tomorrow!
Bless you for the effort you are making to share with others!
Jeanine Friesen says
Haha, love when the people that dread it end up enjoying it! A great surprise for them, huh? 🙂 So happy to have you join me, Kristi! Be sure to browse through the recipes, there are all sorts of great ‘everyday’ recipes here. 🙂
Theses are great! Super easy. I don’t have a food processor so I just softened the butter slightly and used a pastry cutter. We ate them after about ten minutes…couldn’t wait! Not too gummy at ten minutes( I had a second). I think next time I will flatten out the biscuits and that will make them cool faster and be crispier too. The edge bits were to die for! I also melted butter and spread it on to with a brush when they came out and sprinkled them with garlic salt. Thanks so much for sharing.
These biscuits are phenomenal! I made them for a family get together (almost all gluten eaters) and they were gobbled up in no time flat and declared a hit. I don’t have a food processor, just did everything by hand. I also didn’t form them by hand, but used a small scoop to plop them on the pan. Will definitely make these again!!
Yeah!! So glad to hear that, Heather! And bonus when the gluten eaters are eating them. 🙂 Scooping is really the best way to go, since you don’t need to work any extra flour into the dough that way. Great tip!