GLUTEN-FREE BUTTERMILK BISCUITS

Gluten-Free Buttermilk Biscuits image

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

Provided by Gabby Morano

Categories Healthy Recipes Gluten Free Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

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.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g