gluten-free-biscuits

Gluten-Free Biscuits Recipe – A Detailed Guide

Introduction
Discover how to make delicious gluten-free biscuits that are perfect for those with gluten sensitivities. This recipe, inspired by Southern-style buttermilk biscuits, guarantees biscuits that are tender, flaky, and full of flavor. Whether you’re following a gluten-free diet, dairy-free, or vegan, this recipe is customizable to fit your needs. With step-by-step instructions, baking tips, and ingredient variations, you can create a perfect batch every time.

Gluten-Free Baking Basics
Baking gluten-free can feel like a challenge, but once you get the hang of it, you’ll be making fluffy biscuits with ease. The key to success is choosing the right gluten-free flour blend and ensuring the dough isn’t overworked. Gluten-free dough tends to be more delicate, so handling it gently is crucial.

Key Ingredients

1. Gluten-Free Flour: It’s important to use a good quality all-purpose gluten-free flour blend. Not all blends are the same, and the results may vary depending on the brand. A “cup-for-cup” blend is highly recommended because it often includes xanthan gum, which helps mimic the elasticity of gluten.
2. Xanthan Gum: If your gluten-free flour doesn’t already include xanthan gum, you’ll need to add it yourself. Xanthan gum is essential for creating a dough that holds together.
3. Butter (or Dairy-Free Option): Butter adds richness to the biscuits. For a dairy-free or vegan option, use Smart Balance or Earth Balance butter substitutes.
4. Buttermilk: Buttermilk contributes to the biscuits’ tenderness. If you’re avoiding dairy, you can easily make dairy-free buttermilk by adding a tablespoon of vinegar or lemon juice to almond, cashew, or coconut milk.
5. Egg (or Egg-Free Option): The egg adds structure and moisture to the dough. For an egg-free or vegan version, use Bob’s Red Mill Egg Replacer, which works well without compromising the texture of the biscuits.

Step-by-Step Process

1. Preheat the Oven: Before you begin, preheat your oven to 450°F. This ensures that your oven is ready once your biscuits are formed and cut. A hot oven is crucial for achieving a nice rise and golden color.
2. Prep Your Ingredients:
   • Cut the butter into small pieces and place them in the freezer for about 10 minutes. Cold butter is essential for creating flaky layers in your biscuits.
   • In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, salt, and sugar.
3. Cut in the Butter:
   • Use a pastry cutter or a fork to cut the cold butter into the flour mixture. The butter should resemble small pea-sized crumbs. If you’re using a dairy-free butter alternative, the process is the same.
4. Add Buttermilk and Egg:
   • In a separate bowl, whisk together the buttermilk and egg. (For the dairy-free or egg-free versions, use your substitutes.) Pour the mixture into the dry ingredients and stir just until a soft dough forms. Be careful not to overmix, as this will make the biscuits tough.
5. Shape the Dough:
   • Lightly flour a piece of parchment paper and transfer the dough onto it. Sprinkle the top with additional flour, then gently fold the dough over itself two times. This folding creates layers, which help the biscuits rise and flake.
6. Cut the Biscuits:
   • Pat the dough into a round, about 7 inches in diameter and 1 inch thick. Use a 2-inch biscuit cutter, glass, or mason jar lid to cut out biscuits. Avoid twisting the cutter, as this can crimp the edges and prevent proper rising. Reform the scraps and cut more biscuits.
7. Bake:
   • Place the biscuits in a greased cast iron skillet or on a baking sheet, making sure they touch slightly for softer edges. Bake for 15-20 minutes or until golden brown. Brush the tops with melted butter for extra flavor.

Freezing and Storing Biscuits
You can freeze the unbaked biscuits for later. Flash freeze the cut biscuits on a parchment-lined tray for 30 minutes, then transfer them to a freezer bag. When you’re ready to bake, pop them straight into the oven and bake for an additional 5-10 minutes. The biscuits are best enjoyed warm and can be stored in an airtight container for a couple of days.

Vegan & Dairy-Free Alternatives
Making these biscuits dairy-free or vegan is simple. Replace the butter with Smart Balance, and use almond, coconut, or cashew milk for the buttermilk. Egg replacers work well to achieve a flaky and soft biscuit, making them perfect for vegan diets.

Common Biscuit Problems & Solutions

• Flat Biscuits: This happens if the dough was overmixed or the oven wasn’t hot enough. Make sure to preheat the oven and handle the dough gently.
• Crumbly Biscuits: Without gluten, biscuits can fall apart easily. Ensure you’re using a blend with xanthan gum or adding it separately.
• Hard Biscuits: Overbaking or rolling the dough too thin can lead to hard biscuits. Aim for a 1-inch thickness to achieve the best results.

Tips & Tricks for Perfect Gluten-Free Biscuits

• Cold Ingredients: Keep your butter and buttermilk cold. Cold butter ensures that the biscuits puff up, creating flaky layers.
• Don’t Overmix: Overworking the dough can make the biscuits tough. Stir until the ingredients are just combined.
• Flour Your Surface: Dusting your parchment paper with flour prevents the dough from sticking and allows for easy folding and cutting.
• No Twisting: When cutting the biscuits, press straight down with the cutter. Twisting can seal the edges, stopping them from rising properly.

Gluten-Free Biscuits Recipe (Quick Version)

gluten-free-biscuits

Recipe by admin

0.0 from 0 votes

Course: Uncategorized

Prep time

15

minutes

Cooking time

15

minutes

Calories

143

kcal

Total time

30

minutes

A Southern-style gluten-free biscuit recipe that’s tender, flaky, and customizable with dairy-free and vegan options. Perfect for breakfast or as a side dish.

Ingredients

• 2 cups gluten-free all-purpose flour (like Pillsbury or a cup-for-cup blend)

• ½ teaspoon xanthan gum (omit if using a blend that includes it)

• 1 tablespoon gluten-free baking powder

• 1 teaspoon salt

• 2 tablespoons granulated sugar

• 6 tablespoons cold unsalted butter (or dairy-free butter substitute)

• 1 cup buttermilk (or dairy-free alternative + vinegar)

• 1 large egg (or egg replacer for vegan option)

• Extra flour for dusting

Directions

• Preheat oven to 450°F.
• Mix flour, xanthan gum, baking powder, salt, and sugar in a large bowl.
• Cut in the cold butter until the mixture resembles pea-sized crumbs.
• Stir in buttermilk and egg until a soft dough forms.
• Transfer dough to a floured surface and gently fold over twice.
• Form a 7-inch round, 1 inch thick, and cut out 2-inch biscuits.
• Place on a greased baking sheet or cast iron skillet.
• Bake for 15-20 minutes until golden brown. Serve warm.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Nutrition Facts

• Total number of serves: 1
• Calories: 141kcal
• Fat: 5g
• Saturated Fat: 4g
• Cholesterol: 28mg
• Sodium: 268mg
• Potassium: 131mg
• Carbohydrates: 15g
• Fiber: 0g
• Sugar: 2g
• Protein: 1g
• Vitamin A: 228IU
• Calcium: 83mg

Enjoy your tender, homemade gluten-free biscuits!