The Best Gluten Free Biscuits
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.
The Best Gluten Free Biscuits
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About this Recipe
Craving tender, flaky biscuits but avoiding gluten? This recipe for The Best Gluten Free Biscuits ends your search, delivering classic comfort with a perfectly gluten-free twist that truly satisfies.What sets these biscuits apart is the extensive testing of six different gluten-free flour blends, meticulously chosen to ensure you get consistently delicious results every time, free from any gummy or dry textures. This dedication means a biscuit that's wonderfully egg-free and even offers a straightforward dairy-free option, making them accessible for many dietary needs. The precise amount of aluminum-free baking powder ensures a clean taste and impressive rise, while using cold butter is fundamental to achieving that desirable light, airy crumb and flaky layers.Prepare for a batch of biscuits that are wonderfully tender on the inside with a subtle golden crispness on the outside. You'll find they have that quintessential biscuit crumb and rise, without any of the common pitfalls often associated with gluten-free baking like grittiness or excessive density. Each bite offers a comforting, buttery flavor, designed to evoke the warmth of traditional biscuits while being perfectly suited for gluten-free diets.To adapt these biscuits for a dairy-free diet, simply swap the five tablespoons of cold butter for your preferred brand of cold plant-based butter substitute. Likewise, replace the milk with an equal amount of unsweetened dairy-free milk alternative, such as almond, soy, or oat milk, for a delicious result.These versatile biscuits are perfect for a cozy weekend breakfast spread, acting as the ideal accompaniment to gravies and eggs, or served alongside a hearty stew or soup for a comforting dinner. They're also delightful simply enjoyed on their own with your favorite jam, honey, or a pat of butter.