Gluten-Free Buttermilk Biscuits
Tall, cut buttermilk biscuits made with a gluten-free all-purpose flour and baked close together in a hot oven. Dairy-free substitutions are in the ingredient list.
Yield12 biscuits
Prep15 min
Cook15 min
Total30 min
Ingredients
- 480 ml (2 cups) gluten-free all-purpose flour
- 2.5 ml (1/2 tsp) xanthan gum, omit if the flour blend already contains it
- 15 ml (1 Tbsp) gluten-free baking powder
- 5 ml (1 tsp) salt
- 30 ml (2 Tbsp) granulated sugar
- 240 ml (1 cup) buttermilk; to make, add 15 ml (1 Tbsp) distilled white vinegar or lemon juice to milk and let stand 5–10 min in the refrigerator to keep cold; for dairy-free, use almond, cashew, or coconut milk with the distilled white vinegar
- 84 g (6 Tbsp) unsalted butter; for dairy-free/vegan, use vegan butter or shortening
- 1 large egg; for egg-free/vegan, use egg replacer
- 30 ml (2 Tbsp) gluten-free all-purpose flour (for dusting)
Method
- Preheat the oven to 230°C/450°F.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- Cut the butter into small pieces; freeze for 10 min.
- If not using ready buttermilk, prepare as directed and keep chilled.
- Cut the cold butter into the flour mixture with a pastry cutter or fork until pea-sized crumbs form.
- Whisk the egg into the buttermilk; add to the flour mixture and stir just until a soft, sticky dough forms. Do not overmix.
- Dust a large sheet of parchment paper with 15 ml (1 Tbsp) flour. Do not roll out the dough.
- Transfer the dough onto the parchment; dust the top with 15 ml (1 Tbsp) flour and gently fold the dough over on itself twice.
- Shape into a round about 18 cm in diameter and 2.5 cm thick (7 inches by 1 inch).
- Cut out 5-cm (2-inch) rounds with a biscuit cutter, the mouth of a glass, or a jar lid; do not twist the cutter. Gather scraps, reshape, and cut to make 12 biscuits.
- Arrange close together on a greased large cast-iron pan or baking sheet.
- Bake for 15–20 min at 230°C/450°F until the tops are golden brown (check at 15 min; ovens vary).
- Brush tops with melted butter, if desired. Serve warm.
Notes
- Some gluten-free flour blends (especially those containing sorghum) may yield a wetter dough; in that case, increase the flour to 600 ml (2 1/2 cups).
- Use the spoon-and-level method for measuring flour.
Storage
- Store leftovers in an airtight container at room temperature for up to 2 days. Warm briefly in an oven or toaster oven before serving.
- Freeze raw, scooped dough or fully baked biscuits for up to 2 months; bake straight from frozen, adding a few minutes if unbaked.
Read labels and use packaged or processed ingredients that are certified gluten-free.
