Rana's Gluten-Free Buttermilk Biscuits recipe

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Ingredients

4 cups gluten-free all-purpose flour (such as King Arthur®)
4 teaspoons baking powder
1 tablespoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
½ cup cold salted butter, cut into small pieces
½ cup shortening (such as Crisco®)
2 cups buttermilk

Nutrition Info

381.5 calories
carbohydrate: 44.6 g
cholesterol: 26.4 mg
fat: 21.7 g
fiber: 7.1 g
protein: 7.2 g
saturatedFat: 8.7 g
servingSize: -
sodium: 705.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Whisk flour, baking powder, xanthan gum, salt, baking soda, and cream of tartar together in a large bowl until evenly combined. Add cold butter and shortening and cut in with a pastry cutter until no larger than pea-sized. Make sure the texture is consistent throughout.

  3. Make a well in the center and pour in buttermilk. Stir until just mixed, stirring too much will make the biscuits tough.

  4. Dump onto a lightly floured counter or board and fold dough over onto itself a few times in a kneading manner. Use your hands or a rolling pin to pat or roll to a 1-inch thickness. Gather the edges with your hands to a 1-inch height and smooth them a bit. Cut 10 biscuits with a biscuit cutter or a glass and transfer to a cookie sheet. Transfer any remaining scraps to a second cookie sheet.

  5. Bake in the preheated oven until golden on top, about 12 minutes.

Recipe Yield

10 biscuits

Recipe Note

How long has it been? You deserve these gluten-free biscuits in your life. As good as the real thing. Light and fluffy. The house smells amazing when I make these. Serve with breakfast foods or southern-style dinners. I like to make sausage gravy and ladle it on top but they are equally fabulous with butter and jam.

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