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Gluten Free Buttery Biscuits

Puffed up, buttery, flaky biscuits. Perfect for that Sunday morning breakfast with family.


Gluten Free biscuit

I love biscuits. But alas, it's been years since I've actually had a good biscuit. I've been diagnosed with Celiac for 18 years at the time of this post. So for 18 years, no biscuits for me. Let's call it the dark ages. Yes, there are store-bought versions of gluten free biscuits but let's be honest, they're awful. Nothing like a fresh buttery biscuit straight from the oven. So I tried and tried to make a biscuit. And I am happy to report, this is it!


gluten free biscuit

We love to have ours with plain ole eggs or even as the "english muffin" part of Eggs Benedict. Or make some strawberry shortcake! I like to cut mine with a smaller biscuit round when they are just being served as the side of something but if they're the vessel for Eggs Benedict, be sure to cut them larger so the ham and egg can sit comfortably on top.


gluten free biscuits

To make life even easier, make the dough the night before so in the morning all you have to do is roll, cut, and bake!


gluten free biscuit

gluten free biscuits on a tray

Ingredients:

4 cups Gluten Free flour like this mix here or Bob's Red Mill (the blue bag one), plus more for dusting your surface

1/4 cup baking powder

1 tsp baking soda

1 tsp salt

3 sticks (3/4 lb) of unsalted butter, cold

2 large eggs beaten, plus 1 large egg for brushing

1 1/2 cups buttermilk, plus 1 tbsp for brushing


Instructions:

  1. In a food processor, combine flour, baking powder, baking soda, and salt.

  2. Add the butter in chunks and combine until the butter is evenly dispersed.

  3. Pour out the mixture into a large bowl and add the eggs and buttermilk. Combine with a wooden spoon (or better yet, your hands!) until the dough comes together. It will be sticky. Cover the bowl and put in the refrigerator for at least 30 minutes (prep ahead and do the night before if you can).

  4. Preheat the oven to 400 F and line a baking sheet with parchment paper.

  5. In a small bowl mix together the 1 large egg and 1 tbsp buttermilk.

  6. Dust your surface and roll out the dough. Roll it out thick, about 1/2 inch, and using a biscuit cutter cut out your discs and place them on the parchment touching one another.

  7. Brush the tops with your egg and buttermilk mixture and bake in the oven for 15-20 minutes until golden on top. Let rest for a moment before serving.

  8. These are best served the day of. If you must store them, make sure they are in an airtight container sitting at room temperature. Heat before serving again.


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