Why You’ll Love This Gluten Free Buttermilk Biscuits Recipe
If you’re craving warm, flaky biscuits but need to stick to a gluten-free diet, you’re in for a treat.
I love this recipe because it delivers that comforting, buttery goodness without gluten. The texture is incredible—light and fluffy, perfect for breakfast or as a side for dinner.
Plus, they’re quick to whip up, making them great for any occasion. I appreciate how versatile they are; you can enjoy them plain or with your favorite jam.
Trust me, once you try these biscuits, you’ll wonder how you ever lived without them. They’re a delicious addition to my gluten-free repertoire!
Ingredients of Gluten Free Buttermilk Biscuits
When it comes to whipping up a batch of gluten-free buttermilk biscuits, having the right ingredients on hand is key. These biscuits are so delightful that you’ll want to keep them in your regular rotation, especially when you’re in the mood for something warm and comforting.
Plus, most of these ingredients are pretty common in gluten-free baking, so you might already have them in your pantry. Now, let’s take a look at what you’ll need to make these scrumptious biscuits.
Ingredients for Gluten Free Buttermilk Biscuits:
- 1/2 cup potato starch
- 3/4 cup cornstarch
- 1 3/4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into 1/4-inch cubes
- 3/4 cup buttermilk
Before we plunge into the mixing and baking, it’s worth mentioning a few things about these ingredients. The potato starch and cornstarch work together to create that fluffy texture we all love in a biscuit.
Xanthan gum is a must-have in gluten-free baking; it helps give the dough some elasticity, which is often missing without gluten.
Oh, and about the buttermilk—if you don’t have any on hand, you can easily make a substitute by adding a splash of vinegar or lemon juice to regular milk. Just let it sit for about five minutes, and voilà! You’re ready to go.
How to Make Gluten Free Buttermilk Biscuits
Alright, folks, let’s plunge into the magical world of baking these gluten-free buttermilk biscuits. You’re just a few steps away from having warm, flaky biscuits that could make anyone weak in the knees.
First things first, preheat your oven to a cozy 375°F. It’s like warming up for a good movie—trust me, it sets the stage for a delicious finale. While that’s heating up, grab a baking sheet or, if you’re feeling fancy, a baking stone. Give it a spritz of cooking spray so your biscuits won’t stick. No one wants a biscuit tragedy on their hands.
Now, let’s get mixing. In a food processor, combine 1/2 cup of potato starch, 3/4 cup of cornstarch, 1 3/4 teaspoons of xanthan gum, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of sugar. That’s quite the lineup, isn’t it? Give it six quick pulses—just enough to blend it all together.
Next, it’s time for the butter. You’ll need 1/3 cup of cold butter, cut into 1/4-inch cubes. Sprinkle those little cubes over your flour mixture before covering the processor and giving it 12 more pulses. You want this to resemble coarse crumbs, like the texture of sand at the beach—just without the sunburn.
Now, here comes the fun part. Pour in 3/4 cup of buttermilk and process for about eight pulses. Keep an eye on it; you want the dough to come together into a moist clump. At this point, it can get a little sticky—like, “I-should-have-worn-an-apron” kind of sticky.
Using your bare hands, quickly gather a clump of dough and shape it into a biscuit. Drop it onto your prepared baking sheet, and repeat until you’ve formed 6 to 8 biscuits, trying not to over-handle the dough. Trust me, the less you fuss with it, the better they’ll turn out.
Finally, pop those beauties into the oven and bake for 10 to 12 minutes, or until they’re lightly browned. As the smell wafts through your kitchen, you might find yourself doing a little happy dance. Maybe it’s just me, but hey, a little joy never hurt anyone.
And there you have it—gluten-free buttermilk biscuits that are ready to impress!
Gluten Free Buttermilk Biscuits Substitutions & Variations
Baking gluten-free buttermilk biscuits opens up a world of possibilities for substitutions and variations.
For a dairy-free option, I often swap buttermilk with almond or coconut milk, adding a splash of vinegar for tang. If you want a nutty flavor, try using almond flour instead of some potato or cornstarch.
I’ve also experimented with adding herbs like rosemary or thyme for an extra kick. For a sweeter twist, incorporating honey or maple syrup can be delightful.
Don’t hesitate to mix in cheese or bacon bits for savory versions. The options are endless, and it’s all about what you enjoy!
Additional Tips & Notes
While making gluten-free buttermilk biscuits can be straightforward, there are a few tips that can enhance your baking experience. First, keep your ingredients cold, especially the butter; it helps create flaky layers.
I also recommend using a baking stone if you have one, as it gives a better crust. Don’t overmix the dough, as it can lead to dense biscuits.
If the dough feels too sticky, lightly dust your hands with cornstarch. Finally, for extra flavor, consider adding herbs or cheese.
Trust me, these small tweaks can make a big difference in your biscuit results! Enjoy your baking!