Why You’ll Love this Gluten Free Buttermilk Biscuits Recipe
You’re going to love this gluten-free buttermilk biscuit recipe because it delivers all the classic flavors and textures you crave without the gluten.
I can’t get enough of these biscuits; they’re light, fluffy, and oh-so-buttery. They come out golden brown and melt in your mouth, perfect for breakfast or as a side with dinner.
What I appreciate most is how easy they’re to whip up. With just a few simple steps, I can have warm biscuits ready in no time.
Plus, they’re incredibly versatile—whether you slather them with jam or enjoy them straight out of the oven, they never disappoint.
Trust me, once you try these, they’ll become a staple in your gluten-free repertoire!
Ingredients of Gluten Free Buttermilk Biscuits
Making gluten-free buttermilk biscuits is a delightful experience, and it all starts with gathering the right ingredients. The beauty of this recipe lies in its simplicity, yet it produces such a comforting and satisfying result. You might even find yourself sneaking a biscuit or two before the meal is served—trust me, I won’t tell if you don’t.
Just imagine the warm, buttery goodness that awaits you, all with ingredients that you can easily find in your pantry or at your local grocery store.
Here’s what you’ll need to whip up these heavenly biscuits:
- 1/2 cup potato starch
- 3/4 cup cornstarch
- 1 3/4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into 1/4-inch cubes
- 3/4 cup buttermilk
Now, a little note about the ingredients: Using potato starch and cornstarch is key to achieving that fluffy texture we all want in biscuits. Xanthan gum acts like the gluten you’d find in traditional recipes, helping to bind everything together and giving the biscuits a nice rise.
And let’s not forget about the butter; cold butter is essential here. It creates those flaky layers that everyone loves. If you don’t have buttermilk on hand, you can make a quick substitute by adding a little vinegar or lemon juice to regular milk. Just let it sit for a few minutes, and voilà—homemade buttermilk!
How to Make Gluten Free Buttermilk Biscuits
Alright, let’s explore the delightful process of making gluten-free buttermilk biscuits. First things first, you’ll want to preheat your oven to 375°F. This is essential because you want those biscuits to rise beautifully once they hit the heat.
While that’s warming up, grab yourself a baking sheet—preferably a baking stone if you have one—and give it a light spray with cooking spray. We don’t want our biscuits to stick, do we? Nope, not at all.
Now, let’s get to the mixing. In a food processor, combine 1/2 cup potato starch, 3/4 cup cornstarch, 1 3/4 teaspoons xanthan gum, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon sugar. Give it a good mix with about six 1-second pulses. You want everything to be nice and blended.
Next, toss in 1/3 cup of cold butter, cut into 1/4-inch cubes. Cover it up and pulse it again—around 12 times. The mixture should now resemble coarse crumbs, almost like sandy dirt but, you know, the tasty kind.
Once you’ve got that crumbly goodness, it’s time to add the star of the show: 3/4 cup of buttermilk. Pour it right over the mixture and process for about 8 more pulses. You’re looking for the dough to gather into a moist clump. Don’t be alarmed if it feels sticky; that’s just part of the charm.
Now, here comes the fun—and slightly messy—part. Using your bare hands, scoop out a clump of dough, form it gently into a biscuit shape, and drop it onto your prepared baking sheet. Aim for about 6 to 8 biscuits. Remember, the less you handle the dough, the better.
Now, pop those beauties in the oven and let them bake for 10 to 12 minutes or until they’re lightly browned. The smell wafting through your kitchen will be enough to make your mouth water. Just try not to eat them all at once—you might want to save a few for later.
Gluten Free Buttermilk Biscuits Substitutions & Variations
After whipping up those delicious gluten-free buttermilk biscuits, you might be wondering how to customize the recipe to suit your taste or dietary needs.
One great substitution is using almond flour instead of potato starch for a nuttier flavor. If you’re dairy-free, just swap out buttermilk for a plant-based milk mixed with a bit of lemon juice or vinegar.
For added flavor, consider incorporating herbs like rosemary or thyme. You can also fold in shredded cheese or cooked bacon for a savory twist.
If you want a little sweetness, adding a sprinkle of cinnamon or a handful of chocolate chips can elevate your biscuits.
These simple variations let you make the biscuits truly your own!
What to Serve with Gluten Free Buttermilk Biscuits
What’s better than enjoying warm, flaky gluten-free buttermilk biscuits? I love serving them with a variety of delicious accompaniments that elevate the experience.
First, I often spread a generous layer of homemade jam or honey for a sweet touch. If I’m in the mood for something savory, a rich sausage gravy is a classic choice that never disappoints.
For a lighter option, I’ll pair them with fresh sliced avocado and a sprinkle of sea salt. They also make a fantastic side to a hearty bowl of soup or chili, soaking up all those wonderful flavors.
No matter how I serve them, these biscuits always bring comfort to the table!
Additional Tips & Notes
While making gluten-free buttermilk biscuits, it’s essential to keep a few tips in mind to guarantee the best results. First, make sure your butter is cold; this helps create flaky layers. I often chill my mixing bowl for an extra boost.
When measuring your potato starch and cornstarch, be precise—too much can alter the texture. Also, don’t overwork the dough; it should be mixed just until combined. If you find the dough too sticky, wet your hands before shaping the biscuits.
Finally, keep an eye on them while baking; every oven is different, and I’ve found they’re best when they’re golden brown. Enjoy your delicious biscuits fresh out of the oven!