Simple gluten-free Southern biscuit recipe. Rich buttermilk creates flaky, tender texture. There is a dairy-free, vegan-friendly alternative option.
Duration:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time; 30 minutes
Servings: 12
Calories: 143kcal
Ingredients
2 cups gluten-free all-purpose flour (preferably Pillsbury’s brand. Every gluten-free mix is different, so how it turns out is up in the air.)
1/2 teaspoon xanthan gum (Optional: if your flour mix already contains this stuff, skip adding it.)
1 tablespoon gluten-free baking powder
1 teaspoon salt
2 tablespoons granulated sugar
-1 cup buttermilk (DIY buttermilk: Stir 1 tablespoon white vinegar or lemon juice into milk, then chill for 5-10 minutes. For a dairy-free version, replace almond, cashew, or coconut milk with vinegar.)
-6 tablespoons unsalted butter (For dairy-free or vegan baking, use Smart Balance, Earth Balance, or shortening.)
-1 large egg (For an eggless option, give Bob’s Red Mill Egg Replacer a try.)
– 2 tablespoons gluten-free all-purpose flour (Pillsbury’s blend recommended
Instructions
Baking Instructions
Preheat your oven to a blistering 450°F.
In a large mixing bowl, combine the gluten-free flour, leavening agent, fine salt, and sweetener. Stir very quickly to combine well. My preference is for Pillsbury gluten-free flour, but not all gluten-free mixes react the same in baking.
Chop the butter into tiny cubes and place them in the freezer for about 10 minutes. If buttermilk is unavailable, craft your own by stirring a tablespoon of white vinegar or fresh lemon juice into a cup of milk. Let it sit in the fridge for 5-10 minutes to remain chilled. Dairy-free milk can also be used for this step.
Use a pastry cutter or fork to work in the chilled butter or shortening until it forms a mixture like coarse crumbs, around pea size. Add in the buttermilk with the beaten egg (or an egg substitute), gently folding together to make a soft, sticky dough. Stir the mixture no more than is needed as excessive stirring tends to work over the dough to a very dense and tough biscuit.
Sprinkle a tablespoon of flour onto a large sheet of parchment paper. Do not use a rolling pin on this dough.
Transfer the dough onto the prepared parchment, then lightly dust the surface with another tablespoon of flour. Then fold over the dough twice, first lifting one side over the other and repeating.
Using your hands, shape the dough into a disk about 7 inches in diameter and 1 inch thick. Flattening any thinner may result in tough, thick biscuits.
Use a 2-inch cutter, an upturned drinking glass, or a mason jar lid to cut biscuits. Do not twist the cutter, as this will compress the edges and affect rising. Collect leftover scraps, re-form into a new round, and keep cutting biscuits. You should end up with about 12.
Place the biscuits on a greased cast-iron skillet or a baking tray.
Slide into the preheated oven and bake for 15-20 minutes. Around the 15-minute mark, inspect your biscuits—when they turn a warm golden hue, they’re ready. Baking times vary depending on your oven, so keep a watchful eye.
Once out of the oven, brush the tops with melted butter for extra richness. Serve warm and relish the goodness!
Store in an airtight container for freshness. They taste best when enjoyed fresh and warm.
Notes
Here’s a more elegant version, with unique wording:
I prefer using Pillsbury gluten-free flour because not all gluten-free blends are the same. Your baking outcome will probably depend on the mix you end up choosing.
During my trial runs, I made Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela’s, Better Batter, and Pillsbury Gluten-Free Flour. Unlike Pillsbury, Bob’s Red Mill, Great Value, King Arthur, and Pamela’s blends contain sorghum flour, which changes the texture.
With these sorghum-based flours, biscuits generally are less fluffy and the dough is more watery. With any of the alternatives, use an additional ½ cup flour to total 2 ½ cups for better results.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 230IU | Calcium: 83mg | Iron: 0.9mg
