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Gluten-Free Buttermilk Biscuits {Dairy-Free Option}

Well, I can no longer find the Martha White’s gluten-free buttermilk biscuit mix. So it was time for me to get in the kitchen and work on a gluten-free Southern buttermilk biscuit recipe.

It’s taken me some time to perfect my gluten-free biscuit recipe and I am very excited to share it with you all!

How To Make Gluten-Free Biscuits- Step By Step

The first thing you are going to want to do is Preheat oven to 450° F. I know my oven takes forever to heat up and you want your oven to be nice and hot.

Cut the butter into small pieces and put in the freezer for 10 minutes.

If you do not have buttermilk you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk (or dairy-free milk) and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.

In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it like the Pillsbury gluten-free flour) baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. (photo 1)

Cut in the butter (or Smart Balance or shortening for dairy-free) into the flour with a pastry cutter or fork into until it looks like the size of small peas. (photo 2 and 3)

Add in the buttermilk and the whisked egg  (I whisk the egg right in the buttermilk) and stir until a soft dough forms. The dough will be sticky. (photo 4)

The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing is worse than a flat, tough biscuit!

Add one tablespoon of flour to a large piece of parchment paper. Please do not roll out the dough.

Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour. (photo 5)

Gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. (photo 6)

With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. (photo 7)

Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. (photo 8)

Reform the dough scraps into a dough round and cut out more biscuits.. ( photo 9 and 10

Put the biscuits in a greased large cast iron pan or a greased baking sheet. You will have 12 biscuits to bake. (photo 11)

Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.

I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy! (photo 12)

Pro Tip For Freezing The Biscuits

You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.

Ingredients

  • 2 cups gluten-free all-purpose flour, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • ▢1/2 teaspoon xanthan gum, ,leave out if your flour already contains it
  • ▢1 tablespoon gluten-free baking powder
  • ▢1 teaspoon salt
  • ▢2 tablespoons granulated sugar
  • ▢1 cup buttermilk , Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.
  • ▢6 tablespoons unsalted butter, dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter
  • ▢1 large egg , egg-free/Vegan use Bob’s Red Mill Egg Replacer
  • ▢2 tablespoons gluten-free all-purpose flour, (I Like Pillsbury gluten-free)

Instructions 

  • Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
  • Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
  • Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
  • Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.
  • Place the dough on top of the floured parchment paper.  Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
  • With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
  • Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet.  You will have 12 biscuits to bake.
  • Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different. 
  • I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
  • The biscuits can be stored in an airtight container. They are best enjoyed warm. 

Nutrition

Serving: 1g Calories: 143kcal Carbohydrates: 17g Protein: 3g Fat: 7g Saturated Fat: 4g Cholesterol: 30mg Sodium: 270mg Potassium: 133mg Fiber: 2g Sugar: 3g Vitamin A: 230IU Calcium: 83mg Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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