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.
I started with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and then added 2 eggs along with buttermilk to the dough in a food processor. I made sure to use cold butter and then I stacked the dough just like I do for regular biscuits. I was afraid the dough would be sticky but it wasn’t.
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.
PrintGluten Free Biscuits
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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12-15 1x
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
1. Preheat oven to 425º. Line a baking sheet with parchment paper.
2. 2. 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.
3. 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.
4. 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.
5. Remove from freezer. Beat egg and cream together in a small bowl. Brush with egg wash and sprinkle with pepper.
6. Bake for 12-15 minutes until golden brown.
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.