Why You’ll Love this Gluten Free Buttermilk Biscuits Recipe
You’re going to love this gluten free buttermilk biscuits recipe because it delivers all the buttery, flaky goodness you crave without the gluten.
Every bite is a delightful experience, with that perfect balance of crispiness on the outside and softness on the inside.
Whether you’re enjoying them with jam, honey, or just plain butter, these biscuits are sure to satisfy your cravings.
I appreciate how easy they’re to whip up, making them perfect for any occasion.
Plus, they’re a hit at brunches!
Trust me, once you try them, you’ll want to make these biscuits again and again.
Ingredients of Gluten Free Buttermilk Biscuits
When it comes to whipping up a batch of gluten free buttermilk biscuits, choosing the right ingredients is key. These biscuits aren’t just any ordinary biscuits; they’re a warm, fluffy hug in your mouth.
So, let’s get down to business and see what you’ll need to make this delicious recipe come to life. Trust me, you won’t want to skip out on any of these ingredients—each one plays a special role in achieving that dreamy texture and flavor.
Ingredients for Gluten Free Buttermilk Biscuits:
- 1/2 cup potato starch
- 3/4 cup cornstarch
- 1 3/4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into 1/4-inch cubes
- 3/4 cup buttermilk
Now, let’s chat about these ingredients for a moment. First off, if you’ve never used potato starch or cornstarch in baking before, you’re in for a treat.
They work together to give the biscuits that light, airy texture you might be missing from traditional gluten-filled biscuits. And don’t even think about leaving out the xanthan gum—it’s the magic ingredient that helps bind everything together and gives the biscuits structure.
As for the butter, it’s what makes them rich and flavorful, so please don’t skimp on it. Cold butter is a must because it creates those lovely flaky layers.
Finally, buttermilk adds that tangy flavor and moisture that makes these biscuits irresistible. Just imagine slathering one with butter or jam. Yum.
How to Make Gluten Free Buttermilk Biscuits
Making gluten free buttermilk biscuits is a delightful adventure that will have you feeling like a kitchen rockstar in no time. Start by preheating your oven to a cozy 375°F. While that’s warming up, grab a baking sheet (a baking stone works wonders too) and give it a quick spritz of cooking spray. Trust me, you don’t want your biscuits playing a game of “will I stick or won’t I” when it’s time to enjoy them.
Now, let’s plunge into the mixing. In the bowl of a food processor, combine 1/2 cup of potato starch, 3/4 cup of cornstarch, 1 3/4 teaspoons of xanthan gum, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of sugar. Give it six quick pulses—just enough to blend those dry ingredients together.
Next, toss in 1/3 cup of cold butter, chopped into little 1/4-inch cubes. Cover it up and pulse another twelve times. You want the mixture to look like coarse crumbs, not a smooth paste. If you accidentally turn it into a butter smoothie, don’t worry; just roll with it and try again.
Once you’ve got that crumbly goodness, it’s time for the buttermilk. Pour in 3/4 cup of buttermilk, and pulse again for about eight seconds or until the dough starts to clump together. It’s sticky, so you might want to channel your inner dough ninja here.
With your bare hands, gather the dough and form it into biscuit shapes—think of an art project gone deliciously right. Drop each biscuit onto the baking sheet, handling the dough as little as possible. You should end up with about 6-8 biscuits.
Pop them into the oven for 10-12 minutes, or until they’re lightly browned. The aroma wafting through your kitchen will have you practically drooling, and when they come out, you’ll feel like a gluten-free biscuit champion. Enjoy!
Gluten Free Buttermilk Biscuits Substitutions & Variations
After whipping up a batch of those delightful gluten-free buttermilk biscuits, you might wonder how to personalize or tweak the recipe to fit your taste preferences or dietary needs.
You can swap potato starch for tapioca or rice flour for a different texture. If you’re dairy-free, try coconut milk or almond milk mixed with a splash of vinegar instead of buttermilk.
For added flavor, toss in herbs like rosemary or thyme, or even cheese if you’re not strict on dairy. You might also experiment with spices like garlic powder or chili flakes for a savory kick.
The possibilities are endless!
What to Serve with Gluten Free Buttermilk Biscuits
While gluten-free buttermilk biscuits are delightful on their own, pairing them with the right accompaniments can elevate your meal.
I love serving them with creamy gravies, like chicken or sausage gravy, which adds a rich, savory touch. For a lighter option, try them alongside scrambled eggs or a fresh salad. You can’t go wrong with homemade jam or honey for a sweet twist!
If you’re feeling adventurous, serve them with a hearty soup, like tomato basil or chowder. Each of these pairings complements the biscuits perfectly, making your meal truly memorable.
Enjoy experimenting with these delicious options!
Additional Tips & Notes
Pairing your gluten-free buttermilk biscuits with the right dishes can enhance your dining experience, but a few additional tips can really take your baking to the next level.
Make sure your butter is very cold for flakier biscuits; I often freeze it for about 15 minutes before cutting.
Also, don’t overwork the dough—mix just until it comes together to keep them light.
If you like a golden top, brush the biscuits with melted butter before baking.
Finally, store any leftovers in an airtight container, but they’re best enjoyed fresh!
Happy baking, and enjoy your delicious creations!