Gluten-Free Buttermilk Biscuits
Our recipe for a homemade, gluten-free version of the buttermilk biscuits your southern grandmamma would make! One of the things my mom missed when becoming gluten-free were things she could eat at breakfast bread-wise, so being able to recipe test and find a great gluten-free biscuit alternative to the normal recipe we use was exciting.
- 2 c Gluten-free all-purpose flour
- 1 c Buttermilk (can sub out with non-dairy version, recipe in the notes section!)
- 1 Large egg (can sub in egg-free/Vegan replacement, I like "Just Egg")
- 6 tbsp. Unsalted butter, cold (can use shortening or vegan butter for dairy-free)
- 2 tbsp. Granulated Sugar
- 1 tbsp. Gluten-free baking powder
- 1 tsp. Salt
- 2 tbsp. Gluten-free all-purpose flour (save for dusting cutting surfaces)
- Preheat oven to 450° F.
- In a large bowl, add dry ingredients above together and whisk to combine.
- Cut the cold butter into small pieces and put in the freezer for 10 minutes.
- Cut the butter into the flour with a pastry cutter or fork and mash until the mixture resembles the size of small peas.
- Add in the buttermilk and egg to a small bowl and whisk together, adding to the flour mixture and stirring until a soft dough forms. Make sure not to over-mix as that results in tough biscuits. The dough will be sticky if mixed properly.
- Add one tablespoon of flour to a large piece of parchment paper or wooden cutting board.
- Place the dough on top of the floured parchment paper. DO NOT roll out the dough, please. Dust the top of the dough with 1 tablespoon of the leftover flour and gently fold dough over on itself 2 times. Fold the dough in half on top of itself lengthwise and then repeat a second time.
- With your hands, gently form a dough round that is about 1 inch thick (and about 7 inches in diameter). If you make it any flatter or longer, you'll end up with flat, harder biscuits.
- Cut out 2-inch biscuits using a biscuit cutter (ours had ridges around the sides), the lid of a mason jar, or the mouth of a large juice glass. Cut out the biscuits by pressing straight down and back up again, as twisting could lead to deformed (but still yummy) biscuits. Reform the dough scraps left over into a dough round and cut out more biscuits.
- Place the biscuits onto either a baking sheet lined with parchment paper or a large greased cast iron pan. You should have about 12 biscuits at this point! Bake for 15-20 minutes. At the 15-minute mark, check your biscuits to see if they are golden brown. To tell if they're done, place a wooden toothpick through the center of the thickest biscuit, and if it comes out clean (with no crumbs) they're ready! If not, put back in the oven for another 3-5 minutes and check again.
- Serve warm and enjoy! My favorite way to serve these is with melted butter and homemade jam, the way my grandpa used to like his made. The biscuits can be stored in an airtight container or Ziploc bag, and keep the best in the fridge for up to a week.
- You can make your own non-dairy buttermilk by adding 1 tablespoon of white vinegar to a cup of almond-milk and let stand 5-10 minutes in the refrigerator to stay cold.