Biscuits are the ultimate comfort food for the winter months. They are a favorite in our house especially with sausage gravy on top. Come into my kitchen and let me show you how to make gluten free biscuits.
This gluten-free biscuit recipe does not disappoint. They are flaky, fluffy, not gummy, buttery…have I convinced you yet? Come into my kitchen and let me show you how to make these delicious gluten free biscuits.
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What you need:
A Few Tips
First things first, gluten free all-purpose flours are NOT all made the same! Each company has their own blend of gluten free flours based on starch and protein content.
I used Bob’s Red Mill 1 to1 gluten free flour (link above) on this recipe, and I have not tried any other substitutes. Also, you will notice I do not include xanthan gum in the recipe. That is because Bob’s flour already has the xanthan gum in the flour blend.
Always weigh gluten free flour with a kitchen scale for a more consistent product.
How To Make Gluten Free Biscuits
Preheat your oven to 450 degrees. Place the flour, baking powder, and salt in a large mixing bowl, stir to combine. Add the cubed butter into the bowl. Using a pastry cutter, cut the butter into the flour until you have coarse crumbs of butter (size of a pea).
Next, make a well in the middle of the flour and add the two eggs (I scramble them in a separate bowl first) and 2 cups of milk. Lightly fold the flour into the liquid until there is no more dry flour.
The dough will be slightly wet and sticky, that is ok. Dusting the dough with flour while shaping it into a rectangle (in the next step) will help.
Sprinkle your worktable with flour and place the dough on the table. Using your hands, press the dough into a rectangle or circle shape until it is 1 inch thick.
Use the bench scraper to loosen the dough from the table if it sticks. With a wide mouth mason jar (or biscuit cutter if you are fancy, lol), press the jar into the dough cutting a circle shaped biscuit out of the dough.
Make sure to flour the mason jar so that the dough will not stick. Place the biscuits onto a parchment lined cookie sheet.
Bake in a 450 degree oven for between 12-14 minutes. Once baked, allow to cool for 5 minutes. These biscuits are delicious with sausage gravy, butter and jelly, or bacon and egg breakfast sandwich.
How to Freeze and Use the Biscuits
If you do not want to use all fifteen biscuits at once, you can freeze them for future use. Place the raw unbaked biscuits on a parchment lined cookie sheet and place them in the freezer.
Once frozen place them in a freezer bag and keep in the freezer until you are ready to use for up to three months.
To bake from frozen, take the desired number of biscuits from the freezer and bake at 450 degrees for 20-22 minutes.
Now you can have fresh biscuits whenever you desire and without the mess!
Other post you may enjoy:
- 592 grams Bob's Red Mill gluten free 1 to 1 baking flour (4 cups)
- 2 tbsp baking powder
- 1 tsp sea salt
- 8 tbsp cold butter, diced
- 2 eggs
- 2 cup whole milk
- Preheat the oven to 450 degrees.
- In a large mixing bowl stir together the flour, baking powder, and salt.
- Add the cold butter. Using a pastry cutter, cut the butter into the flour until the butter is size of peas.
- Make a well in the flour and add the eggs and milk. Gently fold the wet ingredients into the dry.
- Sprinkle your working surface with flour.
- Place the dough on the floured surface and sprinkle the dough with flour.
- Begin to shape your dough into a 1-inch-high rectangle.
- With a floured biscuit cutter, cut circle shaped biscuits out of the dough.
- Place the biscuits on a parchment lined cookie sheet. repeat until all the dough is used.
- Bake at 425 for 12-14 minutes.