The Best Gluten Free Biscuits
I tested six different gluten free flour blends so you can make the best gluten free biscuits. These are egg-free and I include a dairy-free option.
Ingredients
- 2 cups gluten free flour blend (* see note)
- 2 tablespoons aluminum free baking powder (* see note)
- 1 teaspoon salt
- 5 tablespoons butter (COLD)
- 1 cup milk (* see note)
Directions
- 1
Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.
- 2
Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!
- 3
Add the milk and mix into a nice dough ball. It should be wet, but workable.
- 4
Preheat your oven to 425º F.
- 5
Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.
- 6
Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
- 7
Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
- 8
Bake at 425º F for 15 minutes.