Freshly Baked Gluten-Free Biscuits
Ingredients
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2 cups (280 g) gluten-free all-purpose flour blend
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon sugar, optional
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½ cup (115 g) cold unsalted butter, cut into small cubes
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¾ cup (180 ml) cold buttermilk
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1 large egg
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1 teaspoon apple cider vinegar
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1 tablespoon melted butter, for brushing
Instructions
1. Prepare the Oven
Preheat your oven to 220°C (425°F).
Line a baking sheet with parchment paper.
2. Combine the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. Cut in the Butter
Add the cold butter cubes.
Using a pastry cutter or your fingertips, work the butter into the flour until you have a coarse, crumbly mixture with some small pieces of butter still visible.
Don’t completely blend the butter into the flour. Those little pieces help create a tender texture.
4. Add the Wet Ingredients
In a separate bowl, whisk together the cold buttermilk, egg, and apple cider vinegar.
Pour the mixture into the dry ingredients.
Stir gently until a soft, slightly sticky dough forms.
Avoid overmixing.
5. Shape the Biscuits
Lightly dust a work surface with gluten-free flour.
Transfer the dough to the surface and gently pat it to approximately 2–2.5 cm (¾–1 inch) thick.
Use a floured round cutter to cut out biscuits.
Press the cutter straight down rather than twisting it, which helps the biscuits rise evenly.
Place the biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier edges.
6. Brush With Butter
Brush the tops lightly with melted butter.
7. Bake
Bake for approximately 12–16 minutes, or until the biscuits are puffed and golden brown.
8. Serve Warm
Allow the biscuits to cool for about 5 minutes before serving.
They’re delicious with:
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Butter and honey
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Strawberry or raspberry jam
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Sausage gravy
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Scrambled eggs
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Soup or stew
Tips for Better Gluten-Free Biscuits
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Use a gluten-free flour blend designed for baking, preferably one containing xanthan gum if your blend calls for it.
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Keep the butter and buttermilk cold.
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Don’t overwork the dough.
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If the dough feels too sticky, chill it for 10–15 minutes before shaping.
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For taller biscuits, arrange them so their sides are touching on the baking sheet.
Storage
Store cooled biscuits in an airtight container at room temperature for 1–2 days.
For longer storage, freeze them in a sealed freezer bag for up to 2–3 months. Reheat in a warm oven until heated through.
