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Tuesday, December 24, 2024

Tall and Fluffy Gluten Free Biscuits


Gluten Free Biscuits are tall, fluffy, and tender — identical to the actual factor! Made with solely 5 components, they go from fridge to desk in beneath half-hour. Function a facet dish with dinner, or flip right into a lunch or breakfast sandwich. No one would ever guess these selfmade biscuits are gluten free.

stack of gluten free biscuits

I shared a photograph of a sizzling ham and cheese Gluten Free Biscuit sandwich on Instagram the opposite day, and it about broke the web.

That’s to say, y’all had been as excited as I used to be to devour these gentle, tall, and tender selfmade biscuits which are indistinguishable from the “actual factor”.

Made with 5 components in beneath half-hour from begin to end, Gluten Free Biscuits are a cinch to make and bake any evening of the week. I can not let you know how excellent these are!

gluten free biscuits on a serving plattergluten free biscuits on a serving platter

Simple Selfmade Gluten Free Biscuits

If the considered making selfmade gluten free biscuits appears intimidating, I’m glad to report that they’re one of many best gluten free baked items to whip up.

We’re speaking 10 minutes of prep to make the dough then minimize out the biscuits, earlier than sending them off to the oven to bake for 12-14 minutes.

Don’t name us, we’ll name you, Gluten Free Biscuits!

Rising buttery and crunchy on the skin, and delicate and fluffy on the within, these biscuits are particular sufficient to serve for the vacations, however easy sufficient to make each single day for those who wished to.

gluten free biscuit doughgluten free biscuit dough

Substances Wanted

All you want are 5 components to whip up this gluten-free biscuit recipe:

  1. Gluten Free Baking Flour Mix: I examined this recipe with three well-liked gluten free flour blends, and one was the clear winner. I’ll share extra beneath.
  2. Aluminum-Free Baking Powder: provides our biscuits a tall rise and fluffy inside. Remember to use aluminum-free baking powder, in any other case the biscuits can have a metallic style. I like Bob’s Crimson Mill Aluminum-Free Baking Powder.
  3. Butter: I exploit salted butter for all my cooking and baking. In the event you solely have unsalted butter, take into account including a small additional pinch of salt to the dry components. I’ve examined this recipe utilizing each common butter and vegan butter with nice outcomes.
  4. Salt: seasons the biscuits to perfection.
  5. Milk: I’ve examined this recipe utilizing every little thing from complete milk to unsweetened almond milk with nice outcomes. I choose complete milk for the most effective taste and general texture, however dairy-free / plant-based milk work too.
gluten free flour and baking soda on a countergluten free flour and baking soda on a counter

The Greatest Flour to Use for Gluten Free Biscuits

Certainly one of my (and certain your) largest pet peeves about gluten free baking is that there are dozens of various gluten free all-purpose flour blends available on the market, they usually all bake up barely completely different from one another.

I detest having to purchase a particular flour mix for a particular recipe, but when there’s ever a recipe to do it for, its this one.

That mentioned, I HIGHLY RECOMMEND Cup 4 Cup Multipurpose Gluten Free Flour for making gluten free biscuits. This mix was developed by Thomas Keller’s group on the French Laundry, and it blows the opposite flour blends I examined it in opposition to out of the water.

Two of my go-to gluten-free flour blends are Bob’s Crimson Mill Gluten Free 1-to-1 Flour, and King Arthur Measure for Measure Gluten Free Flour, and neither got here near Cup 4 Cup by way of colour, rise, and texture. Bob’s baked up higher than King Arthur, however if you would like the actual deal biscuit expertise — Cup 4 Cup is the winner, no contest!

bag of cup 4 cup gluten free flourbag of cup 4 cup gluten free flour

Methods to Use Gluten Free Biscuits

There are few issues higher than a sizzling biscuit slathered with chilly, salted butter, however these biscuits are hearty and durable sufficient to be eaten and utilized in different methods.

Listed below are some concepts for what do make with recent, gluten free biscuits:

  • Sausage, Egg and Cheese Breakfast Sandwich: prime heat biscuit halves with a cooked sausage patty, scrambled eggs, and a slice of American cheese.
  • Sizzling Ham and Cheese Sandwich: prime halved biscuits with deli ham and sliced or shredded cheese then broil till sizzling and melty.
  • Make Biscuits and Gravy with floor pork breakfast sausage or shredded rotisserie hen.
  • Strawberry Shortcake: add 1/4 cup sugar to the biscuit dough then bake, slice in half, and layer with selfmade whipped cream plus sliced strawberries.

Or, serve recent biscuits with:

gluten free sausage egg and cheese biscuit sandwichgluten free sausage egg and cheese biscuit sandwich

Freezer-Pleasant Gluten-Free Biscuits

What tickles me probably the most about these biscuits is that they freeze and reheat like a dream. Right here’s what to do:

  1. Freeze: cool the baked biscuits fully then switch to a gallon-size Ziplock freezer bag, seal, and freeze flat.
  2. Thaw: wrap a frozen biscuit in a paper towel then microwave for 25-30 seconds or till heat.
  3. Reheat: Slice the biscuit in half then both toast in a toaster oven, or broil with the oven rack positioned within the middle of the oven till sizzling and toasted.

Alrighty — let’s get you some selfmade gluten free biscuits!

gluten free biscuits sliced in halfgluten free biscuits sliced in half

Attempt Gluten Free Focaccia

Methods to Make Gluten Free Biscuits

Step 1: Freeze the butter.

To make Gluten Free Biscuits, we’ll want to chop extraordinarily chilly butter into the gluten free flour, baking powder, and salt. You are able to do this utilizing certainly one of three instruments:

  1. Pastry cutter
  2. Meals processor
  3. Field grater

If utilizing a pastry cutter OR meals processor: cube the butter into 1/2″ cubes then place within the freezer for 10 minutes to make sure the butter may be very properly chilled earlier than incorporating it into the dry components.

If utilizing a field grater: fully freeze the stick of butter (you’ll want 6 Tablespoons) earlier than grating it utilizing the massive facet of the field grater. Place the frozen grated butter into the fridge or freezer to maintain it properly chilled.

butter cubes on a platebutter cubes on a plate

Step 2: Minimize the butter into the dry components.

These images present reducing the chilled butter into the dry components with a meals processor, however I’ll embody instructions beneath for utilizing a pastry cutter or field grater.

Add the gluten free flour mix (once more, I extremely advocate Cup 4 Cup Multipurpose Gluten Free Flour — for those who select to make use of a unique mix guarantee it has a binder comparable to xanthan gum inside), aluminum-free baking powder, and salt to a the bowl of a meals processor then pulse to mix.

Add the chilled butter cubes, pulse till the combination resembles coarse crumbs, then pour the combination into a big bowl.

gluten free flour and butter in a food processorgluten free flour and butter in a food processor

Recipe Tip

Use the “scoop and degree” methodology of measuring flour vs dipping the measuring cup straight into the bag or container of flour, which ensures we don’t add an excessive amount of flour to the recipe. Spoon the flour right into a measuring cup till it heaps excessive then degree it off with the again of a knife.

spoon and level method for measuring flourspoon and level method for measuring flour

Recipe Tip

We don’t must get too loopy about ensuring the butter may be very finely textured. Some larger items blended in with littler items ensures we’ll have flaky, tender biscuits. We’re on the lookout for pea-sized, or a contact smaller, items of butter.

gluten free biscuit dough in a handgluten free biscuit dough in a hand

If utilizing a pastry butter: whisk the dry components collectively in a big mixing bowl then add the butter cubes and minimize into the flour combination till they resemble coarse crumbs just like the photograph above.

If utilizing a field grater: whisk the dry components collectively in a big mixing bowl then add the grated butter and stir with a fork to mix.

gluten free biscuit dough in a bowlgluten free biscuit dough in a bowl

Step 3: Add the milk.

Subsequent, slowly drizzle in milk — once more, no matter you’ve got readily available for ingesting, although I do love complete milk in these — whereas stirring till all of the dry components come collectively and the combination has the feel of sticky cookie dough.

Recipe Tip

The precise quantity of milk you’ll want will depend upon how “thirsty” your gluten free flour mix is. I normally use ~2 Tablespoons shy of 1 cup milk when utilizing the Cup 4 Cup mix. Different blends might require extra, or much less.

milk being streamed into a bowlmilk being streamed into a bowl

Like I mentioned, the feel ought to really feel like sticky cookie dough.

In the event you added a contact an excessive amount of milk and the dough is extraordinarily sticky, let the dough sit and hydrate for a minute and/or add a contact extra flour.

gluten free biscuit dough in a bowlgluten free biscuit dough in a bowl

Step 4: Press the dough out.

Flip the gluten-free biscuit dough out onto a lightly-floured floor then press it collectively till it’s now not sticky. Subsequent, press the dough out 3/4″ thick.

pressing out gluten free biscuit doughpressing out gluten free biscuit dough

Step 5: Minimize out the biscuits.

Utilizing a 3″ biscuit cutter, minimize out biscuits then place then on a parchment-lined half sheet pan.

Press the scraps collectively then proceed urgent out biscuits. It is best to get 6-7 biscuits complete.

gluten free biscuits cut out with a biscuit cuttergluten free biscuits cut out with a biscuit cutter

Step 6: Bake the biscuits.

Final step is to brush milk or melted butter on prime of the biscuits then bake for 12-14 minutes at 425 levels or till the biscuits are tall and golden brown, rotating the baking pan midway by.

Recipe Tip

Err on the facet of barely over baking vs underbaking the biscuits to make sure the insides are gentle and fluffy, vs dense and gummy.

gluten free biscuits on a baking pangluten free biscuits on a baking pan

That’s all she wrote! There’s nothing like a sizzling, selfmade gluten free biscuit so I like to recommend diving in immediately. Butter elective, however extremely inspired.

Make these simple gluten free biscuits as soon as, and I promise you’ll have the measurements and methodology memorized. Actually, that’s how easy they’re to make. I hope you take pleasure in each final crumb!

baked gluten free biscuitsbaked gluten free biscuits

Extra Gluten Free Baked Items

  • 2 cups gluten free baking flour mix, Cup 4 Cup HIGHLY really helpful, see notes
  • 1 Tablespoon aluminum-free baking powder, Bob’s Crimson Mill really helpful
  • 1 teaspoon salt
  • 6 Tablespoons butter
  • 1 cup milk, plus extra for brushing, any variety, see notes

Forestall your display from going darkish

  • Preheat the oven to 425 levels then place a bit of parchment paper onto a half sheet pan and put aside.

  • If utilizing a pastry cutter or meals processor to include the butter into the flour, cube the butter into 1/2″ cubes then place contained in the freezer for 10 minutes. If utilizing a field grater, freeze the butter fully then grate the frozen butter utilizing the massive facet of the field grater. Place the grated butter within the fridge or freezer till prepared to make use of.

  • If utilizing a pastry cutter: add the gluten free flour mix, baking powder, and salt into a big mixing bowl then whisk to mix. Add the butter cubes then minimize the butter into the flour with the pastry cutter till the combination resembles coarse crumbs.

  • If utilizing a meals processor: add the dry components into a big meals processor then pulse to mix. Add the butter cubes then pulse till the combination resembles coarse crumbs. Pour the combination into a big mixing bowl.

  • If utilizing a field grater: add the dry components into a big mixing bowl then whisk to mix. Add the grated butter then use the again of a fork to include the butter into the flour till the feel resembles coarse crumbs — this should not take lengthy because the grated butter will probably be small already.

  • Slowly drizzle the milk into the flour and butter combination whereas stirring with a fork till the combination comes collectively. Relying on the GF flour mix, and the way “thirsty” it’s, you could not want your complete cup. I exploit ~2 Tablespoon shy of 1 cup milk when utilizing Cup 4 Cup Gluten Free Multipurpose Flour. The combination needs to be a bit stickier than cookie dough.

  • Flip the combination out onto a gluten free flour-dusted floor then press collectively till it turns into a workable dough. Press the dough 3/4″ thick then use a 3” biscuit cutter to chop out biscuits. Press the scraps collectively then minimize out extra biscuits — it is best to get 6-7 complete in case your dough is pressed 3/4″ thick and also you’re utilizing a 3” biscuit cutter.

  • Place the biscuits onto the ready baking sheet then brush the tops with extra milk and bake for 12-14 minutes or till the biscuits are browned, rotating the pan midway by. Err on the facet of barely over baking vs underbaking the biscuits. Serve heat.

  • Learn the put up in its entirety for all my ideas.
  • I HIGHLY RECOMMEND utilizing Cup 4 Cup Gluten Free Multipurpose Flour for the most effective outcomes. Your outcomes might differ if utilizing a unique GF flour mix. No matter mix you utilize, guarantee it features a binder comparable to xanthan gum.
  • Use the spoon and degree method for measuring flour vs scooping the measuring cup straight into the bag or container of flour to keep away from including an excessive amount of flour to the recipe. Place a 1 cup measuring cup inside a bowl then spoon the flour inside till it’s heaping excessive. Use the again of a knife to degree off the highest.
  • Remember to use aluminum-free baking powder, in any other case the biscuits can have a metallic taste.
  • I’ve examined this recipe utilizing every little thing from complete milk to unsweetened almond milk with nice outcomes. I do choose complete milk for the most effective outcomes. 
  • To freeze/reheat: cool the biscuits fully then place inside a gallon-size freezer Ziplock bag, take away the air, seal, and freeze flat. Wrap a frozen biscuit in a paper towel then microwave for 25-30 seconds or till heat. Slice in half then broil with the oven rack positioned within the middle of the oven till warmed by and barely crispy.
  • Tailored from Bob’s Crimson Mill.

Serving: 1biscuit, Energy: 241kcal, Carbohydrates: 30g, Protein: 4g, Fats: 13g, Saturated Fats: 7g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.5g, Ldl cholesterol: 30mg, Sodium: 690mg, Potassium: 4mg, Fiber: 4g, Sugar: 1g, Vitamin A: 350IU, Calcium: 228mg, Iron: 2mg

Dietary values are estimates solely. Please learn our full vitamin data disclaimer.


photo collage of gluten free biscuitsphoto collage of gluten free biscuits

Photographs by Ashley McLaughlin

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