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.
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.
How do you 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.
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
- 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
- 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.
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