November 25, 2023
Gluten Free Buttermilk Biscuits
Prep time:
15 min
Cook time:
20 min
Total time:
45 min
Gluten Free Buttermilk Biscuits
Get ready to savor the unmatched delight of our Gluten Free Buttermilk Biscuits, crafted with the exceptional Hand + Heart Gluten-Free All-Purpose Flour. These biscuits redefine the gluten-free experience, offering a flaky, tender, and buttery goodness that will leave you questioning if they’re truly gluten-free and wheat-free.
Golden-brown biscuits, boasting layers of flakiness that rival their traditional counterparts. The magic of our gluten free flour ensures that each bite is a symphony of textures, with a tender crumb that practically melts in your mouth. The buttery aroma that fills your kitchen as these biscuits bake is just the prelude to the indulgence that awaits.
With Hand + Heart Gluten Free Flour at the heart of this recipe, you can trust that these gluten free buttermilk biscuits maintain the perfect balance of taste and texture. They’re a testament to the fact that gluten free baking can be as delightful, if not more so, than traditional methods.
So, whip up a batch of these biscuits and prepare to be amazed. Whether you’re gluten-free by choice or necessity, these biscuits will redefine your expectations, proving that flaky, tender perfection knows no gluten boundaries.
Gluten Free Buttermilk Biscuits
Prep time:
15 min
Cook time:
20 min
Total time:
45 min
Yield:
8 biscuits
Author:
made by hand, from the heart
Ingredients
- 2 cups Hand + Heart Gluten-Free All-Purpose Flour
- 1/3 cup dry milk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 7 tablespoons unsalted butter, chilled
- 1 cup buttermilk*
- 1 large egg
- 2 tablespoon sour cream
- 2 tablespoons Hand + Heart Gluten-Free All-Purpose Flour (to dust dough when cutting out biscuits)
Instructions
- Preheat oven to 450ºF.
- Line a large baking pan with parchment paper, set aside.
- In a food processor, add gluten free flour, dry milk powder, baking powder, salt, sugar and pulse 2x to combine.
- Cut the butter into small pieces and add into the food processor with the flour. Pulse 5-7 times until the butter is the size of small peas.
- Remove from the bowl and transfer to a large mixing bowl.
- In a separate small mixing bowl, add egg and sour cream and whisk until the sour cream is well incorporated with the egg.
- Add the buttermilk and egg mixture into the gluten free flour and butter bowl and mix. Be careful not to over mix. The dough will be sticky with pieces of butter.
Form and bake the biscuits:
- Add one tablespoon of gluten free flour to a large piece of parchment paper or plastic cling wrap and transfer the dough from the bowl on top of the floured surface.
- Dust the top of the dough with the remaining gluten free flour and gently flatten and fold dough over on itself 2 times. This will create the layers and ensured the biscuit will be tender.
- With your hands, form a dough round that is about 7 inches in diameter and 1.5 inch thick. Don’t make it any thicker or flatter or your biscuit will be tough.
- Use a 2 3/4-inch cookie or biscuit cutter and flour the surface to make sure the dough doesn’t stick to the cutter. Do not twist when cutting as this will crimp the edges of the biscuit and it will not rise. Repeat and reform the dough scraps into a dough round making sure you’re folding it onto itself to create the layers and cut out more biscuits.
- Place the biscuit on the prepared pan 2’ apart.
- Bake for 15 – 20 minutes until golden brown.
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