The Best Gluten-Free Biscuits
Being gluten-free is not easy and sometimes not fun, but when I first found out I had to go gluten-free, I made a commitment to myself that I'd never miss out on the things I love. There are many recipes out there for gluten-free goodies, but most are tasteless or the texture is weird.
When I first started trying out recipes for biscuits, they were a major fail and after research, I figured out it was because many missed the xanthan gum ingredient. Guys, I am so excited to share this recipe with you because the flour I found includes xanthan gum, and the biscuits taste just like southern style biscuits.
2 Cups Pillsbury Gluten-Free Flour
1 tbsp Argo Gluten-Free Baking Powder
1/4 tsp Baking Soda
1 tsp Sea Salt
1/2 Organic White Sugar
6 tbsp unsalted butter
1 cup + 2 tbsp Buttermilk
Preheat oven to 450°F
Combine the dry ingredients in a bowl, or in the bowl of a food processor
Cut the butter into chunks and cut into the flour mixture until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined
If the dough feels dry, add a bit more buttermilk. It should feel very wet
Turn the dough onto a floured surface
Very gently PAT (do not roll with a rolling pin) the dough until it's about 1/2in thick. Fold the dough about 4-5 times, gently press.
Use a round cutter to cut into rounds
Place the biscuits on a lined cookie sheet
Bake for about 13-15 minutes - the biscuits will be a light golden brown on the top and bottom
Remove and cool on a cooling rack.
- Do not overwork the dough, the key to a good biscuit is the dough
- Gluten-Free dough may be "crumbly", add more buttermilk if the dough is not wet.