Best Best Ever Gluten Free Biscuits Recipes

THE BEST GLUTEN FREE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees and grease a baking sheet or line it with a silicone baking mat or parchment paper.
• Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together.Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
• Stir in ¾ cup buttermilk and mix until just combined.
• Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.
• Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2-inch biscuit cutter there will be about 12 biscuits total.
• Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
• Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.

THE BEST GLUTEN FREE BISCUITS

Steps:

• Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.
• Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!
• Add the milk and mix into a nice dough ball. It should be wet, but workable.
• Preheat your oven to 425º F.
• Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.
• Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
• Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
• Bake at 425º F for 15 minutes.

BEST EVER GLUTEN FREE BISCUITS

Steps:

• 1. Preheat oven to 400F 2. Grease two baking sheets (or line with parchment) 3. Whisk together the first five ingredients until well combined 4. Work in the cold butter quickly (butter must remain cold). Mixture should be crumbly with some pea-sized or just slightly larger pieces of butter. 5. Whisk together the eggs and milk until frothy 6. Add to dry ingredients just until cohesive dough is formed (dough will be sticky) 7. Generously sprinkle rolling surface with gluten free flour and lay dough on top 8. Generously flour rolling pin and roll dough out to 1/2 inch thick 9. Gently fold dough into thirds lengthwise (like a letter folded to place in an envelope), then fold in half widthwise 10. Roll dough out to 1/2 inch thick and repeat fold 11. Roll dough out to 1/2 inch thick a third time 12. Use a sharp knife or biscuit cutter to cut biscuits (must be sharp so biscuit layers are not compressed)and place on prepared sheets 2 inches apart 13. Lightly brush buttermilk atop each biscuit 14. Place baking sheets flat in freezer for 20 minutes (this allows butter to further solidify, helping to ensure flaky biscuits) 15. Bake at 400F for 15-20 minutes, or until golden brown. allow to rest five minutes before serving.