These golden, gluten free biscuits are so light, tender, and delicious that you’d never guess they were gluten free. Really! Perfect as a dinner accompaniment, paired with sausage gravy on a Saturday morning, or alone with a little butter and honey.
These gluten free biscuits are safe from these top allergens:
- Wheat/gluten free
- Egg free
- Peanut free
- Tree nut free
- Soy Free
- Fish and Shellfish Free
Overview
As I said, these are incredibly easy to mix up.
Whisk together dry ingredients. Cut up cold butter into small pieces, and cut into dry ingredients with a pastry cutter (a food processor may also be used). Ensure butter pieces are around pea sized or smaller. This mixture will be dry and crumbly.
Stir in yogurt and milk until mostly combined (the dough might be a little chunky, and may not entirely stick together yet).
At that point, pick up the dough with floured hands and knead on floured surface. Knead and fold dough about 10 times (I usually fold in half, flatten, fold in half again, flatten, etc.). Once your dough is kneaded, mold it into a rectangular shape, flattening the edges with your hands. Cut into six equal pieces. Even out the individual biscuits with hands.
Place onto parchment lined pan and bake for 7-8 minutes at 450F. (I use a silicone mat, otherwise a greased cookie sheet will also work just fine.)
Brush tops of fresh biscuits with remaining 1 tablespoon of butter, and enjoy!
One tasty way to serve this is with gluten free sausage gravy (recipe coming soon)!
Recipe: Fluffy Gluten Free Biscuits
Ingredients
- 1 cup + 1/8 cup gluten free flour (with xanthan gum)
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 3 Tbsp cold butter + 1 Tbsp butter for topping
- 1/2 cup yogurt (sour cream may also work, though I haven't tried this!)
- 2 tsp milk
- Extra flour for kneading
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut 3 tablespoons of cold butter into small pieces. Cut butter into dry ingredients with a pastry cutter (a food processor also works!). Ensure butter pieces are around pea sized or smaller. This mixture will be dry and crumbly.
- Stir in yogurt and milk until mostly combined (the dough may not be smooth yet, and may not entirely stick together).
- Pick up the dough with floured hands and knead on floured surface. Knead and fold dough about 10 times (I usually fold in half, flatten, fold in half again, flatten, etc.). Once your dough is kneaded, mold it into a rectangular shape, flattening the edges with your hands. Cut into six equal pieces. Even out the individual biscuits with hands.
- Place onto parchment lined pan and bake at 450F for 7-8 minutes, or until golden brown. (I use a silicone mat instead of parchment, otherwise just a greased cookie sheet will also work just fine).
- Once golden brown, remove from oven and brush fresh biscuits with remaining 1 tablespoon of (melted) butter.
ENJOY!
How thick is your dough before cutting into squares? Do you separate the biscuits after cutting them? Thanks. Good to find egg-free recipes !
I haven’t made these in a very long time (and need to revisit the recipe at some point!), but I believe the dough was about 1 – 1 1/2 inches thick. I placed them about two inches apart to bake, so they don’t grow together as they expand and rise. I hope this helps! 🙂