Buttermilk Biscuits (Gluten Free)

By MaryEllen

Ingredients

• Ingredients
• 2-1/2 cups Gluten Free 1-to-1 Baking Flour
• 2-1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Sugar
• 1 tsp Salt
• 1/2 cup Butter chilled and cut into 1/4-inch cubes
• 2 Eggs
• 3/4 cup Buttermilk + 1 Tbsp, divided

Details

Servings 1
Adapted from bobsredmill.com

Preparation

Step 1

Instructions

Preheat oven to 450° F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until texture resembles small pebbles.
In a small bowl, whisk together eggs and 3/4 cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. Dough will be slightly wet.
Turn dough out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap and roll or pat dough to 1/2 inch thick. Remove top piece of plastic wrap. Fold dough in half, then fold in half again. Cover dough with plastic wrap and roll or pat to 1 inch thick. Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don't twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
Place biscuits close together on the prepared baking sheet. Brush with remaining 1 Tbsp buttermilk. Bake for 18 minutes, or until tops are golden brown. Remove from oven and cool on baking sheet for 5 minutes.

Note:
Robyn August 26, 2015 at 9:53 am

This recipe calls for the “1-to-1 Baking Flour” NOT the “All Purpose Baking Flour” which has an exorbitant amount of nasty-tasting garbanzo bean flour. The “1-to-1 Baking Flour” is much, much closer to your run-of-the-mill non GF flour. So disregard the last two reviews entirely. DO NOT ADD ANY XANTHAN GUM. There is plenty in the “1-to-1 Baking Flour” already.

I’ve made biscuits before (GF and non-GF) and I made this on a whim. They were DELICIOUS.

Here are a few tips to get the most out of this recipe:

1) If you don’t have a pastry cutter, cut the butter into small pieces. When you combine with the flour, squeeze each individual piece between your fingers. Repeat the process until the flour is mixed thoroughly and “small pebbles” form.

2) After you add the buttermilk and create the complete dough, refrigerate it 30-60 minutes. This makes it easier to fold.

3) As long as you have a sterilized, non-porous surface in your kitchen, you can disregard putting plastic wrap under the dough when rolling it out. Sprinkle some flour on the surface and roll it out. You can either use a piece of plastic wrap on top of the dough or not. Just make sure to keep sprinkling flour so it doesn’t stick to the roller.

4) KEEP FOLDING AND ROLLING. To get flaky, layered biscuits, you need to fold and roll much more than what this recipe calls for. Fold and roll 5-6 times. Don’t crumble the dough.

5) Freeze your cut biscuits before baking on a cooking sheet in a single layer overnight. After that, put them in a freezer bag to store. You should be able to cook them at regular time straight from frozen. I find my biscuits come out better if I freeze them first, but that might just be superstition.

Hope that helped anyone who was wondering.