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Gluten Free Buttermilk Biscuits

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Ingredients

Adjust Servings:
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

Nutritional information

165.3
Calories
71 g
Calories From Fat
7.9 g
Total Fat
5 g
Saturated Fat
21.2 mg
Cholesterol
419 mg
Sodium
22.4 g
Carbs
0.7 g
Dietary Fiber
3 g
Sugars
1.6 g
Protein
58 g
Serving Size

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Gluten Free Buttermilk Biscuits

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    Honestly... I think that people here (that are giving good reviews) forget what GOOD real-gluten-bread counterparts taste like. I made this recipe as stated, and (I shouldn't have been surprised), they had the flavour of shortbread cookies. KFC biscuits? Yeah, right! Seriously... what is wrong with people's taste buds?! Then I tried another commenter's suggestion and used 1 cup rice flour 1/4 cup cornstarch. Well... those barely rose and turned out dry and crumbly. Ugh... on to search for another recipe again...

    • 47 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Gluten Free Buttermilk Biscuits,These biscuits combine an adaptation of Roben Ryberg’s biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated’s method for making biscuits. These are very white…if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you’ll like these. Lately I’ve been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.,Honestly… I think that people here (that are giving good reviews) forget what GOOD real-gluten-bread counterparts taste like. I made this recipe as stated, and (I shouldn’t have been surprised), they had the flavour of shortbread cookies. KFC biscuits? Yeah, right! Seriously… what is wrong with people’s taste buds?! Then I tried another commenter’s suggestion and used 1 cup rice flour 1/4 cup cornstarch. Well… those barely rose and turned out dry and crumbly. Ugh… on to search for another recipe again…,I have made these dozens of times now, using whatever flour I have and they are always perfect. I make them in a 9 inch cast iron skillet, 6 biscuits fit perfect almost touching and rise nicely this way. When I don’t have xanthan gum I have learned that I can use an equal amount of ground psyllium husk with excellent results. I always have to cook them for about 20 minutes.


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    Steps

    1
    Done

    Preheat the Oven to 375f Spray a Baking Sheet (preferrably a Baking Stone) With Cooking Spray.

    2
    Done

    Place the Starches, Xanthan Gum, Baking Powder, Baking Soda, Salt, and Sugar Into the Bowl of a Food Processor. Process With Six 1-Second Pulses.

    3
    Done

    Sprinkle the Butter Cubes Evenly Over the Flour Mixture, Cover, and Process With 12 1-Second Pulses. the Mixture Should Resemble Coarse Crumbs.

    4
    Done

    Pour the Buttermilk Evenly Over the Mixture. Process For 8 1-Second Pulses, or Until the Dough Gathers Into a Moist Clump.

    5
    Done

    Using Your Bare Hands, Quickly Gather a Clump of Dough, Lightly Form It Into a Biscuit Shape, and Drop It Onto the Cookie Sheet. Repeat This For All the Remaining Dough, Trying to Handle the Dough as Little as Possible (it's Sticky). I Usually Make 6-8 Biscuits.

    6
    Done

    Bake 10-12 Minutes or Until Lightly Browned.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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