gluten-free homemade buttermilk biscuits is a delightful experience that brings the comfort of traditional Southern baking into your kitchen, without the gluten. These biscuits are tender, flaky, and have a subtle tang from the buttermilk, making them perfect for breakfast, brunch, or as a side to any meal. Let’s dive into the process of creating these delicious, gluten-free treats.
Ingredients:
For these biscuits, you’ll need:
- 2 cups of gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a hint of sweetness)
- 6 tablespoons unsalted butter, very cold, cut into small cubes
- ¾ cup cold buttermilk (plus more for brushing on top)
- 1 large egg
Instructions:
1. Preheat the Oven and Prepare Your Tools:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. It’s important to have everything ready, as the dough comes together quickly, and you want to bake it while the butter is still cold to achieve those lovely layers.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and sugar (if using). Whisk everything together until evenly distributed. This step ensures that the leavening agents are mixed well throughout the flour, giving your biscuits an even rise.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas. The cold butter is crucial because, during baking, it melts and creates steam, which helps the biscuits rise and become flaky.
4. Add the Wet Ingredients:
In a separate small bowl, whisk together the cold buttermilk and the egg. Pour this mixture into the flour and butter mixture. Use a fork or a wooden spoon to gently stir everything together until just combined. The dough should be somewhat shaggy and slightly sticky, but that’s okay—overmixing can make the biscuits tough.
5. Shape the Dough:
Turn the dough out onto a lightly floured surface (use more gluten-free flour). Gently pat the dough into a rectangle about 1 inch thick. To create layers, fold the dough in half, then in half again. Pat it out once more to 1-inch thickness. This folding technique is key to getting those beautiful layers in your biscuits.
6. Cut the Biscuits:
Using a round biscuit cutter (or a glass), cut out the biscuits. Press straight down without twisting, as twisting can seal the edges and prevent the biscuits from rising properly. Gather the scraps of dough, gently pat them together, and cut out more biscuits until all the dough is used.
7. Bake:
Place the biscuits on the prepared baking sheet, close together but not touching. This helps them rise upwards rather than spreading out. Brush the tops with a little extra buttermilk for a golden brown finish. Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
8. Serve:
Once baked, remove the biscuits from the oven and let them cool slightly before serving. These biscuits are best enjoyed warm, with a pat of butter, a drizzle of honey, or your favorite jam. They’re also perfect for making breakfast sandwiches or serving alongside a hearty meal.
Tips for Success:
- Keep everything cold: The key to flaky biscuits is cold ingredients. If your kitchen is warm, you might want to chill your flour mixture and butter in the fridge before starting.
- Don’t overwork the dough: Handle the dough as little as possible. Overworking it can cause the biscuits to be dense and tough.
- Use the right flour: Gluten-free baking can be tricky, so make sure you’re using a good-quality gluten-free all-purpose flour blend that contains xanthan gum, which mimics the elasticity gluten provides.
These gluten-free homemade buttermilk biscuits are sure to become a staple in your kitchen. They’re a wonderful way to enjoy the classic comfort of biscuits without the gluten, and they’re so tasty that no one will even miss it!
