Gluten-Free Biscuits

These gluten-free biscuits turn out nearly as light and fluffy as regular ones. The trick is finding a high-performing gluten-free flour. Serve the biscuits warm alongside a southern-inspired brunch or a simple breakfast of eggs and bacon.

Ingredients for Gluten-Free Biscuits

• Gluten-free all-purpose flour: The easiest and most reliable way to make gluten-free biscuits is to reach for a store-bought blend of gluten-free flours. Experienced bakers can whisk together homemade gluten-free flour mix.
• Baking powder: This leavening agent contains a mix of baking soda and an acidic ingredient, often cream of tartar. This makes it particularly useful in recipes without much acidity.
• Sugar: In this recipe, sugar plays a surprising role: It helps create air bubbles to lighten up the finished bake.
• Baking soda: Because it’s highly alkaline, baking soda reacts with acidic ingredients to give biscuits their signature texture.
• Butter: You’ll want to work with cold butter in order to get flaky layers.
• Buttermilk: This ingredient adds a slightly tangy flavor and reacts with the baking soda to create lift.

Directions

Step 1: Mix the dough

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Preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, sugar, baking soda and salt. Then, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk to moisten the dough.

Step 2: Knead the dough

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Turn the dough onto a lightly floured surface and knead gently 8 to 10 times. Pat or roll the dough to 3/4 inch thickness.

Step 3: Cut out the biscuits

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Cut with a floured 2-1/2-inch biscuit cutter. Place the biscuits about 2 inches apart on a greased baking sheet.

Step 4: Bake

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Bake 10 to 12 minutes or until the tops of the biscuits are golden brown. Serve warm.

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Recipe Variations

• Make ’em cheesy: If you want an extra flavorful biscuit, cheese biscuits are popular. Add shredded sharp cheddar at the same time you add the buttermilk.
• Enjoy something sweet: Smear butter and homemade jam on the finished biscuits.

How to Store Gluten-Free Biscuits

First, allow the biscuits to cool. Then, place them in a zip-close bag or an airtight container and keep them in a dark and dry area (like the pantry) for up to two days. For bread recipes, it’s best to keep them out of the fridge because they tend to lose a lot of moisture that way.

Can I freeze gluten-free biscuits?

To freeze biscuits, allow them to cool, then individually wrap them in foil. Put the biscuits in a freezer bag or airtight container and freeze them for up to three months.

Gluten-Free Biscuits Tips

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What is the secret to baking gluten-free?

If you’re learning how to bake gluten-free, it’s important to customize your approach. There’s more than one way to blend gluten-free flours! You want the right mix to create the desired textures for your baked goods.

What is the secret to a good biscuit?

Apart from using cold butter, make sure you don’t overwork the dough. Overworking creates a tough, chewy biscuit, which is definitely not the goal.

What are the challenges of gluten-free baking?

The main challenge: no gluten to add texture. That said, it’s all about experimentation and starting with recipes that don’t need a super elastic dough. For example, almond flour pie crust is a great option.