Gluten-free Buttermilk Biscuits
Everyone will love these gluten-free biscuits, and no one will guess they are gluten-free! Gluten-free Buttermilk Biscuits are one of my favorite gluten-free breads to serve with breakfast or dinner!
- Prep time
- 15 min
- Cook time
- 14 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups gfJules Gluten-free All Purpose Flour
- 1/4 cup powdered buttermilk
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse sea salt (use less if you are using a fine salt)
- 4 tablespoons unsalted butter
- 1/2 cups half and half
- 1/2 cups sour cream
- *If you use a different gluten-free flour blend, and it doesn't contain xanthan gum, then you'll need to add 1 tsp. xanthan gum
Instructions
- 1
Preheat oven to 375°.
- 2
By hand: Whisk together the gluten-free flour, powdered buttermilk, baking powder, baking soda, and salt in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or two knives until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and stir with a fork to thoroughly combine.
- 3
Or use food processor: Put the dry ingredients in your food processor and pulse a few times to mix. Add the butter, in cubes, and pulse until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and pulse to thoroughly combine but do not ove rmix! You may need to scoop it out and gently mix the last bit at the end so you don't over mix.
- 4
For drop biscuits: Use a large spoon to scoop out and drop 9 mounds of dough onto parchment paper lined baking sheets.
- 5
For roll-out biscuits: Scoop the dough out onto a lightly floured surface (counter, silicone rolling mat, etc.). Pat the dough out to a 7" disc shape, approximately 1" thick. Dip a biscuit cutter into more flour and cut approximately 7-9 biscuits (cut straight down, do not twist the cutter). Ball up the remaining dough to make another biscuit or two. Gently transfer the biscuits to a parchment-lined baking sheet.
- 6
Bake at 375° for about 14 minutes, or until the tops are lightly browned and they are firm, but not hard. It is important not to over-bake them!