You might think that you can’t get a light and fluffy gluten free biscuit, but with a few easy adaptions, you’ll be surprised at how easy it is.
The Gluten Free Biscuits Recipe you asked for!
After posting my recipe for buttermilk biscuits, someone asked if they could substitute gluten free flour in the recipe. I haven’t tried to make gluten free baked goods so I really didn’t know. I did some research and everyone seems to add an egg to help with the texture so I decided to give my recipe a gluten free makeover.
It seems that people complain most about the texture of gluten free baked goods so I wasn’t sure if I could get the light and fluffy texture that I love in a biscuit without using wheat flour. However, by adding eggs and using the same technique I use for regular biscuits I created perfect biscuits that any Southerner would be proud of and you would never know they were gluten free.
Gluten Free Biscuit Recipe ingredients
- Gluten Free1-to-1 baking flour – found that Bob’s Red Mill worked perfectly for this recipe. King Arthur’s also makes to different gluten free flours that you could use for making biscuits.
- Butter – it needs to be kept very cold until right before you add it.
- Buttermilk – this reacts with the leavening agent and helps the biscuits rise.
- Eggs – this keeps it from being dry.
- Baking soda and baking powder – for tall fluffy biscuits.
- Egg wash – made with an egg and heavy cream and provides a beautiful golden top.
- Sugar – just a pinch to sweeten things up.
What brand of flour is best for biscuits?
Either Bob’s Red Mill or King Arthur’s make great gluten free flours for baking.
How to make Gluten Free Biscuits
Step 1: Start with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and add to a food processor with baking soda, baking powder, sugar and salt. Add cold butter and process until the butter is pea size.
Step 2: Add eggs along with buttermilk and cheese to the food processor and process just until it comes together.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
Step 3: Dump it out onto a lightly floured surface and press it together and form into a rectangle. Cut the rectangle into fourths and stack them on top of each other. Roll out and repeat three times.
Step 4: Roll it into a 1 inch rectangle and use a biscuit cutter to cut straight down, don’t twist. Place on a baking sheet lines with parchment paper and freeze for 10 minutes. Top with an egg wash and bake.
What to serve with Gluten Free Buttermilk Biscuits
Serve these with your favorite bowl of chicken chili, or skillet chicken dish, or use them to top a guinness beef pie. Make them for breakfast and try some Southern sausage gravy with them or they’re fantastic with just butter.
Gluten Free Biscuit storage
Like with any biscuits, these are best stored in the freezer. They will stay fresh on the counter at room temperature for a day or two and then will dry out. It’s best to store them in the freezer until you need them.
Gluten-Free Biscuits FAQs
The whole grains that are used in gluten free flours are higher in protein and absorb moisture. To avoid this, most gluten free flours have xanthan gum.
Crisco can make tall and flaky biscuits but they will not have that delicious flavor that you can only get form butter.
I was afraid the dough would be sticky but it wasn’t. Much to my surprise I had beautiful tall and flaky biscuits. My taste testers said they would never have known they were gluten free.
To be completely honest, I think if you tasted these side by side with a regular biscuit you might be able to tell the difference, but it would be only a slight difference. Most of the flavor comes from the butter and the texture was barely any different. I tried half of them with cheese and half without and they were equally delicious both ways.
If you’re trying to eat gluten free or just trying to accommodate someone who is, give these biscuits a try, you’ll have light and fluffy biscuits and no one will be the wiser.
Looking for gluten free recipes with almond flour
- Almond flour and egg whites make a delicious focaccia.
- Try some cheesy muffins
- Use almond flour in sausage balls
Gluten-Free Biscuits
Ingredients
- 3 ½ cups gluten free 1-to-1 baking flour Bob’s Red Mill
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons butter cold and cut into 1 inch pieces
- 1 cup cheddar cheese optional
- 1 ¼ cups buttermilk
- 2 eggs
- 2 tablespoons cream
- 1 egg for egg wash
Instructions
- Preheat oven to 425º. Line a baking sheet with parchment paper.
- In a food processor, add flour, baking powder, baking soda, and sugar. Process until combined. Add cold butter and process until it resembles coarse meal.
- Add buttermilk, eggs and cheese and process lightly just until dough comes together. Turn out onto a lightly floured surface and pat into a rectangle. Cut into 4ths and stack each fourth on top of each other. Pat into a rectangle and repeat 3 more times.
- Pat or roll dough to 1 inch thickness. Using a 21/2 inch round cutter, cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
- Remove from freezer. Beat egg and cream together in a small bowl. Brush with egg wash and sprinkle with pepper.
- Bake for 12-15 minutes until golden brown.
Nutrition
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I have been looking for a great gluten free biscuit recipe and after many failed attempts i found your recipe. Being a little skeptical i tried the recipe. I didn’t add the cheese this time. The only other thing i did a little different was used half the butter (8T) and added grapeseed oil (8T). Wow, what a great tasting biscuit. Everyone in my family said this is a keeper. Thank you so much. Can’t wait to try your other recipes.
Rebecca, glad you liked them. I’ve never thought to add grapeseed oil, did they still come out fluffy?
Yes they did, and both my husband and son said i should bake these more often. I was glad to finally have a great tasting biscuit. Thank you for your help.