bakingglutenfreememories Colder weather makes warm baked goods even more appealing. Something I must have every fall and winter, is a delicious biscuit. Biscuits pair perfectly with soup, mashed potatoes and gravy, as well as on their own with butter or honey. Here is my recipe for flaky buttermilk biscuits!
A good biscuit is one thing I have missed most over the years of eating gluten free. I remember my favorite texture being flaky on the outside, soft and fluffy on the inside, and very buttery. Buttermilk adds such great flavor and moistness to biscuits and I am very happy to say that these biscuits tick all of the boxes for the desired texture!
When I first bit into these, I was transported back to gluten eating days with feelings of nostalgia quickly rushing in. I am so happy with the results! These buttermilk biscuits are not at all difficult to make and will definitely add to your winter dinners and breakfasts. I hope you enjoy them!
Ingredients You Will Need
- Antimo Caputo Fioreglut Gluten Free Flour
- fine sea salt
- baking powder
- baking soda
- cold, salted butter
- buttermilk
- egg
These flaky buttermilk biscuits are: soft, fluffy, flaky, crunchy, buttery, gluten free, use only 7 ingredients, and are very delicious!
**Please note: The Caputo Fioreglut flour is gluten free, but not wheat free since it contains wheat starch. Those with Celiac, should do their own research before using this flour. This recipe has also been tested with good results with King Arthur Gluten Free Measure for Measure flour.
For a dairy-free biscuit recipe, you can check out my Easy Drop Biscuits. For another recipe using Caputo Fioreglut Gluten Free Flour, check out these Soft Pretzel Rolls.
How to Enjoy Flaky Buttermilk Biscuits:
- with jam
- honey
- butter
- gravy
- soup
- mashed potatoes
- eggs
- etc.!
How to Make Flaky Buttermilk Biscuits
First, pour the flour in a large mixing bowl. Then add in the baking powder, baking soda, and fine sea salt. Stir the ingredients together.
Now, add the cold butter. I like to cut the butter into cubes before adding it to the flour, as pictured below. It makes it easier to work with.
After adding in the butter, use a pastry cutter to work the butter into the flour, creating pea-sized crumbs. Next, use a fork to lightly beat an egg in a small bowl and then add it to the flour mixture. Then pour in the buttermilk, shaking it before pouring so that it is well-mixed. Stir all of the ingredients until the dough forms into a large, sticky ball.
Here is where the fun part begins. Lightly flour a clean surface and place the dough on top. Tip: I like to lay out parchment paper and lightly dust it with flour for a lot easier cleanup.
Then, lightly flour your hands and a rolling pin and roll out the dough to about 1” thickness. Next, use a round cookie / biscuit cutter and press down on the dough without twisting. The biscuits pictured were cut with a 3” round biscuit cutter.
Continue until all of the dough has been cut out, gathering the scraps into a ball and rolling out as necessary. There should be about 10-11 biscuits total.
Chill and Baking Instructions
Furthermore, line a plate with parchment paper and set the biscuits on top. Layer the biscuits on top of each other with parchment paper in between. Then cover and place them in the freezer for 15 minutes.
In the meantime, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet that can withstand that temperature with parchment paper or a silicone mat. Finally, once the biscuits are done chilling, space them out a couple inches apart on the baking sheet. Bake them for 20-22 minutes or until nicely browned. The longer they bake, the more, crispy they get. Keep any extra biscuits in the refrigerator until used for baking.
Last but not least, allow the biscuits to cool for about 5 minutes and then use a spatula to transfer them to a cooling rack. Serve them warm.
Storage Tips and Notes
- Again, the Antimo Caputo Fioreglut Gluten Free Flour flour is gluten free but not wheat free. Those that are Celiac, should do their own research. Another tested flour that produced good results, is King Arthur Gluten Free Measure for Measure Flour.
- Store biscuits in an airtight container at room temperature for 2-3 days or freeze
Flaky Buttermilk Biscuits
Ingredients
- 3 cups Antimo Caputo Fioreglut Gluten Free Flour (442g) *Flour is not wheat free, just gluten free. If Celiac, do research)
- ½ teaspoon fine sea salt
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup + 2 tablespoons cold, salted butter (10 tablespoons)
- 1 egg, lightly beaten
- 1 ¼ cups + 2 tablespoons buttermilk (330 ml)
Instructions
- In a large mixing bowl, pour in the flour, baking powder, baking soda, salt, and stir.
- Add in the cold butter and use a pastry cutter to work the butter into the flour until it resembles pea-sized crumbs.
- Then lightly beat an egg and add it in along with the buttermilk. Stir until the dough forms into a large, sticky ball.
- Next, lightly flour a surface and set the dough on top. Lightly flour the hands and a rolling pin. Roll out the dough until it is about 1'' thick. Then use a round cookie cutter to cut out biscuits. (A 3'' biscuit cutter is what was used for these) Use up all of the dough, forming the scraps of dough into a ball and rolling out as needed.
- Line a plate with parchment paper and set the biscuits on it, layering the biscuits on top of each other with parchment paper in between. Cover and chill in the freezer for 15 minutes.
- In the meantime, preheat the oven to 425°F. Set parchment paper or a silicone mat on a baking sheet. Once the biscuits are ready, space them a couple inches apart on the baking sheet. Keep the extra biscuits in the refrigerator to stay cold until baking.
- Bake the biscuits on the middle oven rack for 20-22 minutes or until nicely browned. Baking them for 22 minutes makes them more crispy.
- Allow the biscuits to cool for 5 minutes before using a spatula to transfer over to a cooling rack. Serve them warm.
