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These gluten free biscuits are flaky and buttery!
Here are a few tips before you begin baking;
- For best results, chill the unsalted butter in the freezer for 10-20 minutes before baking.
- A very cold butter yields light, flaky, buttery biscuits.
Ingredients
2 +1/4 cups Extra White Gold Cup to Cup Gluten free All purpose Flour
1 Tablespoon baking powder
1 +1/2 Tablespoons granulated sugar
1/2 teaspoon salt
8 Tablespoons unsalted butter very cold
¾ cup cold buttermilk or whole milk
Instructions
1 Tablespoon baking powder
1 +1/2 Tablespoons granulated sugar
1/2 teaspoon salt
8 Tablespoons unsalted butter very cold
¾ cup cold buttermilk or whole milk
Instructions
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Preheat oven to 425 deg F. Line a cookie sheet with parchment paper.
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Mix all purpose flour, baking powder, sugar, and salt in a large bowl and mix well.
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Cut butter into the flour mixture using a pastry cutter or a box grater to shred the butter into small pieces. Add butter to the flour mixture and mix until the mixture resembles coarse crumbs.
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Add cold buttermilk, use a spatula to stir until combined.(do not over mix).
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Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour.
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Once the dough is formed, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
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Use your hands (don't use a rolling pin) to flatten the dough to 1" thick and oil spray a 2 ¾" round biscuit cutter .
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Press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
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Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
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Remove from oven, brush with melted butter. Serve warm with your favorite jam.
Comments
6 comments
Josephine Mc
This flour is gluten free and cup to cup. It means that you can replace the regular flour in the recipe with this one. The results are great!!!
Ben
Renee Dean
I halved the recipe and used monkfruit sweetener instead of sugar and the biscuits still came out beautiful. They were fluffy and absolutely delicious.
Berry
I can’t believe it’s gluten free!
They taste soo good!!!
They rise really well and they were fluffy and buttery. Delicious!!
Cheryl
Biscuits made with extra white gold gluten free flour are by far the closest to a regular biscuit that we have found. They taste really good. The only thing is they don’t rise like a normal biscuit.
Marry
I substituted butter with vegan butter and used almond milk instead of milk. The biscuits were so good!! My family couldn’t believe they were gluten-free AND vegan!!