The holy grail of gluten free cooking is always and forever bread. Gluten free bread and biscuits are in short supply and often taste like sawdust. Yuk! While I am still working on a killer gluten free bread recipe, I have mastered the gluten free buttermilk biscuit!
The key to this recipe is to first make gluten free self rising flour.
To make our GF self rising flour, combine the GF flour, salt, baking powder and xanthan gum in a large mixing bowl.
Since we are using this right away to make our gluten free biscuits, we are also going to add the sugar into this mix.
Use a whisk to combine all the ingredients.
Add your shortening to the GF self rising flour and use a pastry blender, or a fork to work the shortening into the dough.
When you are finished, it should have a sandy feel to the flour mixture.
Next, add the buttermilk. Use your hands to work in a circle around the bowl incorporating the buttermilk with the flour mixture.
If you find that after mixing, your dough is very wet still, then add a little flour until your dough is soft and no longer sticky.
Now we have a nice soft dough that we can easily form into a ball. We are going to take this dough and place it onto a pastry mat, cutting board, or counter top to flatten.
Take the dough and flatten it with your hands. Use your finger tips to just press the dough until it is about 3/4″ thick.
Use an open ended cutter, like this blue one in the picture. Do not use a glass as it will make the biscuits not rise as well.
Lay out the biscuits on a cookie sheet. Brush the tops with an egg wash. (Just use a fork to whisk an egg up)
Alternatively you can cook the biscuits in a pie plate, or cake pan if you want them to be more like a pull apart type of roll. The edges are often softer is you cook them in a pie plate but I like them like this.
Cook these happy gluten free biscuits on 475° for 12-14 minutes.
YUM! Cooked and delicious gluten free biscuits! Print Pin
Easy Gluten Free Biscuits
Quick and easy gluten free biscuits are now within your grasp! Prep Time 20 minutes Cook Time 12 minutes Author Gluten Free Rachel
- 2 cups King Arthur GF Measure for Measure Flour
- 3 tsp Baking Powder (Make sure it’s fresh!)
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tsp Xanthan Gum
- 1/2 cup Butter flavored shortening
- 1 1/2 cups Buttermilk
- 1 Egg (Whisk for a quick egg wash)
- Preheat your oven to 475°.
- You want to start by making the GF self-rising flour by combining the GF flour, baking powder, salt and xanthan gum in a bowl. Since we are using this right away, we will add the sugar and use a whisk to mix all the ingredients together.
- Next, add the shortening and use a pastry blender or a fork to work the shortening into the GF flour mixture. The end result should be a sandy type of mixture.
- Pour the buttermilk into the flour mixture, and use your hands to blend the buttermilk into the GF flour mixture. If your dough is a little sticky, then add a little more GF flour until it comes together as a soft, ball of dough.
- Place the GF biscuit dough onto your floured pastry mat, cutting board, or countertop and pat flat so the dough is roughly 3/4″ thick.
- Cut out your biscuits with a biscuit cutter or cookie cutter and place on your baking sheet. Do not use a drinking glass to cut out your biscuits. It is tempting but your biscuits won’t rise as well as they should.
- Brush the tops of the biscuits with an egg wash to help them brown up.
- Bake for 12-14 minutes and enjoy your easy GF Biscuits!
These biscuits freeze beautifully! Wrap uncooked biscuits in freezer paper, place in a ziplock bag and toss in the freezer. When ready to bake them, allow them to thaw for about 30 minutes, then cook as normal. Strawberry shortcakes are also delicious on these biscuits. I like my shortcake biscuits to be a little dense, so I will bake the biscuits the night before I plan to use them and they are so delicious with some strawberries and whipped cream on top!