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gluten-free buttermilk biscuits - featured image

Buttermilk Biscuits: 20-Min Gluten-Free Baking

  • Author: Rhea
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Description

Flaky, tender, and ready in just 20 minutes, these gluten-free buttermilk biscuits use cold butter and minimal handling to achieve a bakery-quality texture without gluten.

Ingredients

Scale
  • 2 cups (250g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1/2 cup (113g) Unsalted Butter, very cold and cubed
  • 1 tablespoon (15g) Granulated Sugar
  • 2 teaspoons (10g) Baking Powder
  • 1/2 teaspoon (3g) Baking Soda
  • 1 teaspoon (6g) Salt
  • 3/4 cup (180ml) Buttermilk, cold
  • 1 large Egg Yolk, cold

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Cube the cold butter and return it to the freezer for 10 minutes. Keep buttermilk and egg yolk cold.
  3. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt for one minute to aerate.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the flour until pea-sized chunks remain.
  5. Make a well in the center and pour in the cold buttermilk and egg yolk. Stir gently just until the dough comes together; it should look shaggy.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Fold in half, pat down, and fold once more to create layers.
  7. Pat dough to 1-inch thickness. Use a 2-inch biscuit cutter to cut rounds, pressing straight down without twisting.
  8. Place biscuits 1 inch apart on the baking sheet (touching for taller biscuits). Brush tops with extra buttermilk.
  9. Bake for 10-12 minutes until golden brown and hollow when tapped.

Notes

Keep all ingredients cold to ensure flakiness. Do not overmix the dough. If using a gluten-free flour blend without xanthan gum, add 1/2 teaspoon. For dairy-free, use vegan butter sticks and dairy-free buttermilk (oat milk + lemon juice). For vegan, substitute egg yolk with 1 tbsp ground flaxseed mixed with 3 tbsp water.

  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 210
  • Sugar: 2
  • Sodium: 350
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 4

Keywords: gluten-free biscuits, buttermilk biscuits, gluten-free baking, flaky biscuits, quick breakfast, dairy-free option

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Find it online: https://dailydinnerecipes.com/buttermilk-biscuits-20-min-gluten-free-baking/