How To Make Gluten-Free Biscuits
Serve some delightful appetizers or snacks with these gluten-free biscuits. Made with buttermilk, these biscuits bake into golden, flaky treats.
Serves:
Ingredients
- 2cupsgluten free flour mix,preferably Bob’s Red Mill 1-to-1 gluten free baking blend or another flour blend with xanthan gum
- 1tbspbaking powder
- ¾tspbaking soda
- 2tbspsugar
- ½tspsalt
- ½cupvery cold butter,(8 tbsp), cut into tbsp and then cut in half, plus more to grease the pan
- 1cupcup cold buttermilk
- 1tbspunsalted butter,melted
Instructions
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Mix flour, baking powder, baking soda, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment.
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At a low speed, let the mixer break up the butter into smaller pieces. This should take about 1 minute. Stop the mixer and check, there should still be visible pieces of butter about the size of marbles or even a little bigger. They will look like they are starting to flatten.
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If some of the pieces haven’t flattened, just press them between fingertips to break them up a little bit—dime-sized pieces are fine.
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Remove the bowl from the stand mixer and add 2 tablespoons of buttermilk. Using a fork, quickly mix the buttermilk into the flour to hydrate it.
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Then, slowly mix in a scant ¾ cup of buttermilk and combine with a fork until no streaks of flour remain. If the dough seems dry, add more buttermilk 1 tablespoon at a time and incorporate before adding more to keep it from being wet.
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On a floured surface, turn out the dough, which will look like a crumbly mess. It will come together shaped into a ball. If for some reason (ambient humidity, variations in buttermilk thickness) the dough feels dry, add 2 tablespoons of buttermilk to hydrate those dry bits.
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Lightly press the dough (or roll it with a floured rolling pin) into a thick rectangular shape about 4×6 inches. Fold one of the short ends of the dough toward the middle, and then the other, like a letter.
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Rotate the dough ¼ turn and roll it out, and fold it again into thirds. Repeat this process one more time, then wrap the dough in plastic wrap and refrigerate for ½ hour to 1 hour. (This process creates flaky layers; if skipped, the biscuits will bake flat, like hockey pucks.)
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Preheat the oven to 425 degrees F and prep a 9- or 10-inch cast-iron pan or an 8×8-inch glass baking dish with either spray oil or grease with butter.
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Remove the dough from the fridge and, using a rolling pin, gently roll it out to a rectangle about 6×9 inches and 1-inch thick.
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Using a 2½-inch biscuit cutter that’s been lightly floured (this dough can be sticky), cut out about 6 biscuits by pressing the cutter straight down into the dough. Do not twist when removing to avoid stunting the rise.
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Reroll the scraps, re-flouring the biscuit cutter if needed, and make more biscuits until all the dough is used up.
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Transfer to the pan. Nestle them close to each other, touching in order for them to rise better. Brush the tops with the melted butter.
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Bake the biscuits for 20 to 25 minutes until the tops look lightly brown around the edges. Check frequently to avoid burning.
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Remove from the oven and brush the tops with melted butter. Let the biscuits cool in the pan for about 5 to 10 minutes before removing them from the pan to a wire rack to cool completely.
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Wait 10 minutes before consuming. They will continue to cook a little, firm up a little while cooling.
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These biscuits are best eaten warm out of the oven, but they do okay reheated in a toaster or low oven (300 degrees F) for up to 2 days. They get dried out pretty fast.
Nutrition
- Calories: 287.25kcal
- Fat: 13.38g
- Saturated Fat: 7.90g
- Trans Fat: 0.42g
- Monounsaturated Fat: 3.31g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 33.75g
- Fiber: 2.61g
- Sugar: 15.11g
- Protein: 10.83g
- Cholesterol: 37.26mg
- Sodium: 672.52mg
- Calcium: 406.35mg
- Potassium: 373.13mg
- Iron: 1.33mg
- Vitamin A: 121.65µg
- Vitamin C: 2.45mg
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