Best Ever Buttermilk Biscuits 1


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Best Ever Buttermilk Biscuits
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Votes: 10
Rating: 3.2
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Rate this recipe!
These buttermilk biscuits are not only Gluten Free, but they are so fluffy and moist that you'd swear you were back at grandma's biting into a warm biscuit fresh out of the oven
Servings Prep Time
6 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
15 Minutes
Best Ever Buttermilk Biscuits
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 3.2
You:
Rate this recipe!
These buttermilk biscuits are not only Gluten Free, but they are so fluffy and moist that you'd swear you were back at grandma's biting into a warm biscuit fresh out of the oven
Servings Prep Time
6 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
  1. Cut parchment paper. Set aside.
  2. In a large bowl, combine the tapioca starch, flour, xanthan gum, baking powder, baking soda, salt, and sugar. Stir to mix.
  3. Drop the butter slices into the dry ingredients. Using a pasty cutter (or a fork) cut the butter into the dry ingredients until mixture resembles course crumbs.
  4. Pour buttermilk slowly over the mixture and stir until blended.
  5. Sprinkle a little tapioca flour over the dough, and using your hands, begin to form the dough into a ball. Mix and fold with your hands a minute or two.
  6. Cover a portion of your counter with a small piece of waxed paper. Sprinkle waxed paper with a tiny amount of tapioca flour.
  7. Place 1/3 of the dough onto the waxed paper, and press or lightly roll out.
  8. Use a biscuit cutter to cut circles from the rolled dough. Or use the rim of a glass to cut biscuit shapes.
  9. Continue in this manner until all the dough is used up. To use the last bit of dough, roll remaining bits together and press that into your biscuit cutter for a rough shape.
  10. Place biscuits in oven and bake at 375 °F for 12-15 minutes, or until the edges are browned.
Notes:
  1. If you prefer to not roll these biscuits, you can form biscuit shaped balls and place them on the parchment paper. These would resemble biscuit drops instead of cut biscuits. Also, for a darker, denser biscuit, try substituting sorghum flour or brown rice flour for the multipurpose flour. Still a great biscuit, but with a heartier flavor. If you can't find gluten free buttermilk (this is sometimes difficult to find) you can easily make your own. I actually prefer this over actual buttermilk, it seems to make the biscuits flakier. Pour 1/2 cup plus 2 tablespoons milk into a cup or bowl. Add in 2 tablespoons apple cider vinegar and stir. The milk thickens instantly, giving you a buttermilk equivalent.
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