These gluten-free biscuits are flaky, buttery, and just plain good. Biscuits are particularly well suited to being frozen before baking. If you have a stash on hand in your freezer, you can pop them straight into the oven and enjoy fresh gluten-free biscuits with any meal; just be sure to allow for an additional 5 minutes of baking time.
Gluten-Free Biscuits Recipe
Ingredients (makes ~10 biscuits):
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp sugar (optional)
- ½ cup cold unsalted butter (cubed)
- ¾ cup buttermilk (or milk + 1 tsp vinegar)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until mixture looks crumbly.
- Stir in buttermilk until dough just comes together.
- Turn onto a floured surface, gently pat to ~1-inch thick, and cut with a round cutter.
- Place on baking sheet, bake 12–15 minutes until golden brown.
Nutrition (per biscuit, based on 10 biscuits)
- Calories: ~150 kcal
- Carbohydrates: 19 g
- Protein: 2 g
- Fat: 7 g
- Saturated Fat: 4 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 260 mg
