Best Gluten Free Buttermilk Biscuits Recipes

GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
• Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
• Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

GLUTEN FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
• Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
• Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
• Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
• Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
• Bake 10-12 minutes or until lightly browned.

GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 425°F.
• In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
• Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
• Serve hot, with butter, agave syrup, or preserves of your choice.

RANA'S GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk flour, baking powder, xanthan gum, salt, baking soda, and cream of tartar together in a large bowl until evenly combined. Add cold butter and shortening and cut in with a pastry cutter until no larger than pea-sized. Make sure the texture is consistent throughout.
• Make a well in the center and pour in buttermilk. Stir until just mixed; stirring too much will make the biscuits tough.
• Dump onto a lightly floured counter or board and fold dough over onto itself a few times in a kneading manner. Use your hands or a rolling pin to pat or roll to a 1-inch thickness. Gather the edges with your hands to a 1-inch height and smooth them a bit. Cut 10 biscuits with a biscuit cutter or a glass and transfer to a cookie sheet. Transfer any remaining scraps to a second cookie sheet.
• Bake in the preheated oven until golden on top, about 12 minutes.