These golden 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. Bonus: they're surprisingly quick to make, even if you've never made biscuits before!
Prep Time10 minutesmins
Cook Time7 minutesmins
Total Time17 minutesmins
Servings: 6
Author: Lisa Ngo, Safely Delish
Ingredients
1cup+ 1/8 cup gluten free flour(with xanthan gum)
1tspsugar
1tspbaking powder
1/2tspbaking soda
1pinchsalt
3Tbspcold butter + 1 Tbsp butter for topping
1/2cupyogurt(sour cream may also work, though I haven't tried this!)
2tspmilk
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.