• Marisa Louise

Gluten-Free Buttermilk Biscuits

Fluffy, flavorful & buttery, these gluten-free buttermilk biscuits taste so similar to its gluten-filled counterpart that no one will be able to tell the difference.


To say I'm pleasantly surprised with the result of these biscuits would be an understatement! It may sound cliché, but they truly did exceed my expectations. This recipe requires very minimal ingredients (aren't those always the best recipes?) and no dough chilling and hard-to-find ingredients. It's pretty much fool-proof! Here are the ingredients you'll need:


• Gluten-Free Flour Blend (linked HERE is my favorite kind!)

• Baking Powder

• Sea Salt

• Grass-Fed Butter (regular butter is fine, too)

• Buttermilk

• Raw Honey


Once you have your ingredients ready to go, let's dive right in!




Gluten-Free Buttermilk Biscuits


- Yields 8-10 biscuits -


What you need:

• 2 1/2 cups gluten-free flour blend

• 2 tablespoons baking powder (yep, tablespoons!)

• 1 1/4 teaspoons sea salt

• 1/2 cup (1 stick) grass-fed butter, very cold and cubed

• 1 cup + 1 tablespoon buttermilk, divided

• 1 tablespoon raw honey


What to do:


1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or grease generously with butter.


2. Make the biscuits: Place the gluten-free flour, baking powder, and salt together in a large bowl and whisk until combined. Add in the chilled, cubed butter, and cut into the dry mixture with a hand-held pastry cutter. Cut until coarse, pea-sized butter crumbs form.


3. Make a well in the middle of your dry mixture. Pour 1 cup of the buttermilk in the center and add in the honey, too. Fold everything together with a rubber spatula. The dough will come together and be pretty shaggy with some wet and dry spots--this is completely normal!


4. Pour this shaggy dough mixture onto a clean, generously floured work surface and gently bring together with floured hands.


This following step is something I learned from a fellow food blogger, and it's vital for creating buttery, fluffy layers in your biscuit:


5. Using floured hands or a floured rolling pin, flatten your dough into a 3/4 inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time, and then flatten it into the final 3/4 inch thick rectangle.


6. With a thin-edged cup or biscuit cutter, cut the biscuits into 2.75 or 3-inch circles. (Tip: Do not twist the biscuit cutter/cup when pressing down on the dough--doing that will seal off the edges of the biscuit which prevents them from rising beautifully.) Re-roll the scraps until all the dough is used. You should have about 8-10 biscuits! Place them on your prepared baking sheet.


7. Brush the tops with either a) your remaining buttermilk, or b) melted butter. If you've decided to not use the remaining buttermilk, you can discard it. Bake these biscuits in your preheated oven for 16-19 minutes, or until the tops are a nice golden brown. (See first image for reference).


8. Once they're done, remove them from the oven and enjoy warm with plenty of butter and honey.


Note: Store leftovers in an airtight container or ziplock bag at room temperature or refrigerator for up to 5 days.




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