Description
These Classic Gluten-Free Biscuits are a flaky, tender, and delicious alternative to traditional biscuits, perfect for those avoiding gluten. Made with a gluten-free flour blend, cold butter, and milk, they boast golden tops and fluffy layers with a simple baking process.
Ingredients
Dry Ingredients
- 2 cups gluten free flour blend (approximately 267-304 grams depending on brand)
- 2 tablespoons aluminum-free baking powder (26 grams)
- 1 teaspoon salt (6 grams)
- 1 teaspoon xanthan gum (only if your gluten-free blend does not contain a binder)
Wet Ingredients
- 5 tablespoons unsalted butter, very cold (71.5 grams)
- 1 cup milk (227 grams; dairy or dairy-free, as preferred)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups gluten-free flour blend, 2 tablespoons aluminum-free baking powder, and 1 teaspoon salt until well blended. Add 1 teaspoon xanthan gum if your blend lacks a binder.
- Cut in the Butter: Add the cold 5 tablespoons of unsalted butter to the dry ingredients. Using a pastry blender, chop the butter into the mixture until it resembles coarse crumbs with visible butter pieces. If a pastry blender is not available, freeze the butter and grate it finely before mixing.
- Add Milk to Form Dough: Pour 1 cup of milk into the mixture and gently stir to form a soft, firm, workable dough. Avoid overworking to prevent the butter bits from melting and losing flakiness.
- Preheat Oven: Set your oven to 425ºF to prepare for baking.
- Shape the Biscuits: Place the dough on wax paper or a silicone mat dusted lightly with gluten-free flour if necessary. Press the dough out to about 1 1/2 inch thickness.
- Cut the Biscuits: Use a biscuit cutter to cut out shapes from the dough. Alternatively, use a large ice cream or cookie scoop to form drop biscuits.
- Prepare for Baking: Arrange the biscuits on a parchment-lined baking sheet. Brush the tops generously with milk to encourage golden coloring.
- Bake Biscuits: Bake at 425ºF for 15 minutes or until the biscuits are golden on top and have visible risen layers. Note that dairy-free milk and butter will result in less golden tops but biscuits will still be cooked through.
Notes
- Gram measurements for gluten-free flour blends vary: King Arthur Measure for Measure is 291.4g, Bob’s 1:1 is 304.4g, Namaste is 267.2g, Cup4Cup (old version) is 297.8g per 2 cups.
- Add 1 teaspoon xanthan gum if your gluten-free blend does not already contain a binder like xanthan gum or psyllium husk.
- Use very cold butter (freeze and grate if needed) to ensure flaky layers.
- Use aluminum-free baking powder to avoid metallic aftertaste; recommended brands include Thrive Market, Rumford, Argo, and Bakewell Cream.
- For dairy-free versions, substitute with unsweetened, unflavored dairy-free milk and vegan butter.
- Buttermilk can be used by adding 1 tablespoon lemon juice to 1 cup milk with adjusted leavening: 2 tsp baking powder and 1/2 tsp baking soda.
- Biscuits keep fresh up to 3 days in an airtight container and freeze well for up to 4 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
