Flaky Buttermilk Biscuits
These gluten-free flaky buttermilk biscuits are reminiscent of the real thing! They are flaky, buttery, soft, and fluffy. They are perfect for family dinners or any time, really.
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.