Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Ensure they are thoroughly combined to distribute the leavening agent evenly.1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 2 teaspoons baking powder, ½ teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The cold butter is crucial for creating flaky layers.6 tablespoons cold unsalted butter, cut into small cubes
- Gradually pour in the cold buttermilk, stirring with a fork until just combined. Be careful not to overmix; the dough should be shaggy and just hold together. Overmixing can lead to tough biscuits.¾ cup cold buttermilk (or milk mixed with ¾ teaspoon white vinegar, let stand for 5 minutes)
- Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently pat or fold the dough over on itself 2-3 times. This folding technique helps to create layers, contributing to their fluffiness. Do not knead.1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- Pat the dough into a round about ¾-inch thick. Using a floured biscuit cutter or a sharp knife, cut out biscuits. Avoid twisting the cutter, as this can seal the edges and prevent them from rising properly. Reroll scraps gently only once, if necessary.
- Place the biscuits onto the prepared baking sheet, ensuring they are touching each other for a softer exterior, or spaced slightly apart for crispier edges. Bake for 12-15 minutes, or until golden brown and puffed up.
Notes
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze for up to 2-3 months. Reheat in the oven or microwave.
