Tall and Flaky Gluten-Free Biscuits with Buttermilk
You’d never guess these tall, flaky biscuits are gluten-free. Thanks to 1 to 1 flour and plenty of buttermilk, they bake up with crisp edges and tender layers just like the classic ones. In under an hour, you’ll have a batch that feels right at home on any breakfast table—no special occasion needed.
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, if adding, 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.
Barbara's Notes + Tips
- Try not to handle the dough any more than neccesary.
- Keep the butter and buttermilk in the fridge or freezer until ready to add.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 28g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 510mg | Potassium: 130mg | Fiber: 4g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg
