Gluten Free Buttermilk Biscuits
- Number of Servings: 14
Ingredients
2 cups Gluten-free All Purpose Flour*2 teaspoons gluten-free baking powder½ teaspoon baking soda¼ cup powdered buttermilk (or non-dairy powdered milk + ½ tsp. lemon juice)1 teaspoon coarse sea salt (use less if you are using a fine salt)4 tablespoons unsalted butter or non-dairy alternative½ cups half and half (or non-dairy creamer)½ cups sour cream (dairy or non-dairy)If you use a different gluten-free flour blend, and it doesn’t contain xanthan gum, then you’ll need to add 1 tsp. xanthan gum with your dry ingredients.
Preheat oven to 375°.
By hand: Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or two knives until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and stir with a fork to thoroughly combine.
Or use food processor: Put the dry ingredients in your food processor and pulse a few times to mix. Add the butter, in cubes, and pulse until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and pulse to thoroughly combine but do not ove rmix! You may need to scoop it out and gently mix the last bit at the end so you don’t over mix.
For drop biscuits: Use a large spoon to scoop out and drop mounds of dough onto parchment paper lined baking sheets.
For roll-out biscuits: Scoop the dough out onto a lightly floured surface (counter, silicone rolling mat, etc.). Pat the dough out to a 7″ disc shape, approximately 1″ thick. Dip a biscuit cutter into more flour and cut approximately 7-9 biscuits (cut straight down, do not twist the cutter). Ball up the remaining dough to make another biscuit or two. Gently transfer the biscuits to a parchment-lined baking sheet.
That’s all I do, but at this point, Jules suggests pricking the tops of each biscuit with a fork a few times, then lay a thin pat of butter on the top of each biscuit before baking. I usually skip this step and just slather the insides with butter when they are done.
Bake for about 14 minutes, or until the tops are lightly browned and they are firm, but not hard. It is important not to overbake them!
Serving Size: 1 biscuit
Number of Servings: 14
Recipe submitted by SparkPeople user MCAETHAD.
By hand: Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or two knives until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and stir with a fork to thoroughly combine.
Or use food processor: Put the dry ingredients in your food processor and pulse a few times to mix. Add the butter, in cubes, and pulse until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and pulse to thoroughly combine but do not ove rmix! You may need to scoop it out and gently mix the last bit at the end so you don’t over mix.
For drop biscuits: Use a large spoon to scoop out and drop mounds of dough onto parchment paper lined baking sheets.
For roll-out biscuits: Scoop the dough out onto a lightly floured surface (counter, silicone rolling mat, etc.). Pat the dough out to a 7″ disc shape, approximately 1″ thick. Dip a biscuit cutter into more flour and cut approximately 7-9 biscuits (cut straight down, do not twist the cutter). Ball up the remaining dough to make another biscuit or two. Gently transfer the biscuits to a parchment-lined baking sheet.
That’s all I do, but at this point, Jules suggests pricking the tops of each biscuit with a fork a few times, then lay a thin pat of butter on the top of each biscuit before baking. I usually skip this step and just slather the insides with butter when they are done.
Bake for about 14 minutes, or until the tops are lightly browned and they are firm, but not hard. It is important not to overbake them!
Serving Size: 1 biscuit
Number of Servings: 14
Recipe submitted by SparkPeople user MCAETHAD.
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 8.7 g
- Cholesterol: 24.4 mg
- Sodium: 157.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.7 g
- Protein: 2.5 g
Member Reviews