Gluten-Free Buttermilk Biscuits are a delightful alternative to traditional wheat-based biscuits, offering the same tender, flaky texture without any gluten. Made with a blend of gluten-free flours, such as rice flour and tapioca flour, these biscuits use buttermilk to achieve a rich flavor and soft interior. A touch of xanthan gum helps replicate the elasticity typically provided by gluten, ensuring the biscuits hold together well. Baked until golden brown, these biscuits can be enjoyed with butter, jam, or as part of a savory meal.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (if not included in your flour blend)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup buttermilk
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: Whisk together the flour, xanthan gum, baking powder, baking soda, and salt.
- Cut in butter: Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add buttermilk: Pour in the buttermilk and stir until the dough comes together.
- Shape biscuits: Turn the dough out onto a floured surface, pat it to about 1 inch thick, and cut with a biscuit cutter.
- Bake: Place biscuits on the prepared baking sheet and bake for 15-20 minutes, until golden brown.
These gluten-free buttermilk biscuits are perfect for those who want to enjoy classic comfort food without gluten.
