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Delicious homemade gluten free biscuits fresh from the oven

Gluten-Free Biscuits

These gluten-free biscuits are easy to make and perfect for any meal. Enjoy their fluffy texture and buttery flavor without the gluten!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose gluten-free flour blend (plus more for sprinkling) Use a good-quality blend for best results.
  • 1 teaspoon xanthan gum Omit if your blend already contains it.
  • ¼ cup cornstarch Can swap in potato starch or arrowroot.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon granulated sugar
Wet Ingredients
  • 8 tablespoons unsalted butter (chilled) Cut into small cubes.
  • ¾ cup buttermilk (chilled, plus more as necessary) Adjust as needed for dough consistency.
  • 1 tablespoon unsalted butter (melted) For brushing tops.
  • Coarse salt for sprinkling (optional) For topping.

Method
 

Preparation
  1. In a large bowl, whisk together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
  2. Cut the chilled butter into ¾-inch cubes and chill again if needed.
  3. Add the butter to the dry ingredients and toss to coat, then flatten each piece into thin shards.
  4. Pour in ¾ cup of cold buttermilk and mix to form a dough, adding more buttermilk if needed.
  5. Knead the dough into a rough disk and chill for 5-10 minutes if it warms up.
  6. Lightly dust a flat surface with flour and roll the dough into a rectangle about ¾-inch thick.
Baking
  1. Fold the dough into thirds like a business letter, roll it out again, and repeat this fold-and-roll process 1 or 2 more times.
  2. Roll the dough to just under 1 inch thick and use a lightly floured biscuit cutter to cut out 2 ½-inch rounds.
  3. Place the rounds on a baking sheet, spaced 2 inches apart, and brush tops with melted butter.
  4. Chill the biscuits again until firm and preheat your oven to 425°F.
  5. Bake for about 15 minutes until puffed and pale golden, then cool briefly before serving.

Notes

Keep your butter cold for the best flaky layers. Adjust buttermilk for dough consistency.