Gluten Free Buttermilk Biscuits

Description:

These Gluten-Free Buttermilk Biscuits are tender, fluffy, and buttery with a deliciously crisp exterior. They are perfect for breakfast, as a side dish, or to enjoy with your favorite spreads. The recipe is easy to follow and yields biscuits that taste just like traditional ones, but without the gluten.

Ingredients:

• 2 cups (240g) gluten-free all-purpose flour (make sure it includes xanthan gum; if not, add 1 tsp)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for a hint of sweetness)
• 6 tablespoons (85g) cold unsalted butter, cubed (or dairy-free butter)
• 3/4 cup (180ml) cold buttermilk (or dairy-free milk with 1 tbsp lemon juice to mimic buttermilk)
• 1 egg (optional, for extra richness)
• Extra butter, melted (for brushing on top)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

• In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar (if using).

3. Cut in the Butter:

• Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

4. Add the Buttermilk:

• Pour in the cold buttermilk (and egg, if using) and stir gently until just combined. The dough should be slightly sticky but firm enough to handle.

5. Shape the Biscuits:

• Turn the dough out onto a lightly floured surface (use gluten-free flour) and gently pat or roll the dough to about 1 inch thickness.
• Use a biscuit cutter (or the rim of a glass) to cut out round biscuits. Press straight down without twisting to ensure a good rise. Re-roll any scraps and cut more biscuits.

6. Bake:

• Place the biscuits onto the prepared baking sheet, close together but not touching. Brush the tops with a bit of melted butter for a golden finish.
• Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen nicely.

7. Cool and Serve:

• Let the biscuits cool slightly before serving. Enjoy them warm with butter, jam, or your favorite toppings!

Total Time:

• Preparation Time: 15 minutes
• Baking Time: 12-15 minutes
• Total Time: 30 minutes

Nutritional Information (per biscuit, based on 8 biscuits):

• Calories: 190
• Total Fat: 9g
  • Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 400mg
• Total Carbohydrates: 23g
  • Sugars: 2g
• Protein: 3g

Notes:

• Flour Blend: Be sure to use a good-quality gluten-free flour blend that includes xanthan gum, or add 1 teaspoon to ensure the right texture.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by mixing 3/4 cup dairy-free milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
• Egg-Free Option: You can omit the egg, but it adds extra richness and helps with the texture.

These Gluten-Free Buttermilk Biscuits are soft, fluffy, and perfect for anyone avoiding gluten. Serve them with your favorite meal or as a comforting snack!