Gluten Free Biscuits
Have you been looking for good gluten free biscuits? I have tried so many over the ten years I have been gluten free. This is light, airy and holds a sandwich well. Also good reheated the next day.
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A gluten free diet has been very helpful for so many people. I linked an article below to give you guidance on gluten free eating. In the south, where I live, biscuits are a staple on the table! We also make gluten free biscuits with country ham for breakfast and these are great for that!
I find when I make these, it is best to pay out the dough by hand. I feel like rolling the dough out does not enhance the biscuit. I also make these biscuits about 1 inch thick. I found this size works the best and is good with just butter and jelly or that bacon, lettuce, tomato sandwich.
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.
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Gluten Free Biscuits
Equipment
Ingredients
- 2 cups Gluten Free All Purpose Flour I used King Arthur
- 1 TBS Baking Powder
- 1 TSP Salt
- 1 TBS Sugar
- 1 Stick Butter, Frozen and grated
- ½ Stick Melted Butter
Instructions
- Mix dry ingredients
- Crumble butter with fork into flour
- Add buttermilk
- Lightly hand form and place in heated skillet that has been buttered
- Bake 12 min at 425
- Remove and top with melted butter
- Bake 3 more min
- Switch to broil until top is browned
Notes
Try some of my other delicious recipes!
Questions on eating gluten free? Check out this excellent article from Johns Hopkins Medicine
