Gluten free Buttermilk biscuits are one of my favorite indulgences. Flaky and buttery, they just melt in my mouth. They can be used for so many different things. From savory biscuits and gravy, and a breakfast sandwich to biscuits with butter and jam, or a strawberry shortcake.
I’ve played around with biscuit recipes for a few years and finally settled on this one. It produces a soft and flaky biscuit with a great buttery flavor. I love how golden and lightly crisp the tops get too.
It’s easy to whip up a batch of these biscuits and there is nothing quite like a piping hot one fresh from the oven. One of the keys to making these so fluffy and flaky is to keep the butter cold. A trick to keeping the butter cold is to use cold buttermilk and eggs.
The cold butter is what makes the biscuits achieve their flaky texture and some of there structure. If you use warm ingredients you could end up with dense biscuits. So make sure everything is nice and cold.
They’re wonderful for making ahead…
It’s usually only me and Mr.Everything at home so I like to freeze half the buttermilk biscuits when I make a batch. That way we don’t over indulge and I have something quick to reheat if I get in a pinch.
They reheat well and can be put in the oven straight from the freezer. When I make biscuits and gravy for breakfast I often use the frozen biscuits so I can shave off some cooking time, which I think is better spent in bed.
These would be wonderful reheated for a low-key brunch or holiday meal. Everyone will think you slaved away in the kitchen and you’ll have extra time to focus on other things.
Wanna hear something a little embarrassing? You may have noticed the biscuits in these photos look a bit oval. That’s because I didn’t have an actual biscuit cutter and had to use a pumpkin shaped cookie cutter….I’ve taken adult steps since then and have ordered a biscuit cutter of my own. #adulting #foodiefails #Iworkwithwhatigot #pumpkinsforthewin
I’ve included some of my favorites in the amazon picks below but if you don’t already have one than a biscuit cutter is a must. Learn from my mistakes…Print
Buttery and flaky. These buttermilk biscuits are easy to make and perfect for your next meal
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- Category: Appetizer, Side Dish, Snack
- Cuisine: American
- 1/4 cup Cornstarch
- 2 cups Bob’s red mill gluten free 1 to 1 flour
- 1 TBS Baking powder
- 1 tsp Salt
- 1 TBS Sugar
- 1 Stick of Butter (Cold )
- 1 cup Buttermilk (Cold)
- 1 Egg (Cold)
- Pre-heat the oven to 450F
- Whisk together the corn starch, 1 to 1 flour, baking powder, salt, and sugar.
- Cut the stick of butter into chunks and add to the dry ingredients. Using your hands, pinch the butter into the dry ingredients until all the butter is flat and coated in flour.
- Add the buttermilk and egg and stir to combine.
- Once the dough has formed, dump it out onto your work surface. Pat down with your hands until the dough is an inch thick. Use a biscuit cutter and cut out your biscuits. Re-form and cut any extra dough until you can shape a biscuit by hand with the remaining dough.
- Bake for 15-20 minutes, the biscuits will slightly puff up and become golden brown.
- Let cool slightly then serve.
- Calories: 225
Keywords: Biscuit, bread, Gluten free