These gluten-free buttermilk biscuits are buttery, flaky, and melt in your mouth. The biscuits are made of simple ingredients and are done in less than an hour.
This recipe was requested by Brittany, and I promised myself that I would deliver. She asked for southern-style buttermilk biscuits, and so this recipe is precisely that. I have studied and developed this recipe repeatedly till I was confident enough in the final product. So here we go!
Ingredients needed for flaky gluten-free biscuits!
Gluten-free Flour Mix: To achieve soft and flaky gluten-free biscuits, white rice flour, tapioca flour, potato starch, and brown rice flour is essential. The potato starch helps in creating flaky biscuits, while the tapioca flour provides the dough with structure.
Baking Powder: It is essential to use high-quality baking powder for this recipe. Ensure that your baking powder has not yet expired and that there is plenty of time before expiration.
Salt & Sugar: The salt and sugar will provide flavor to the dough.
Milk Powder: The use of milk powder helps make the dough moist and provides it with a subtle milk flavor.
Unsalted Butter: It is important to use unsalted butter, as otherwise, the gluten-free biscuits will turn out to be too salty. Moreover, the butter needs to be cold and cut into large chunks.
Buttermilk: You can use store-bought buttermilk, or make your own. To make your own buttermilk, add one tablespoon of lemon juice for every 225 ml of full-fat milk. Furthermore, ensure that the buttermilk is cold.
Steps to achieve flaky buttermilk biscuits
- Work the butter: In a bowl, add the gluten-free flour mix, baking powder, salt, sugar, and milk powder. Then add the cold, large chunks of butter. Work the butter into the flour using a pastry cutter, fork, or hands until the butter pieces are pea-sized. Do not overwork the butter, as it is responsible for how flaky the gluten-free buttermilk biscuits come out. The butter will expand in the oven, creating layers of trapped air, resulting in flaky layered biscuits.
- Add the Buttermik: Now, add the cold buttermilk and combine it with the other ingredients using a spatula.
- Prepare the Dough: Dust your working surface, rolling pin, and hands with gluten-free flour. Then, form the dough into a ball. Using the rolling pin, roll the dough into a 2 cm (¾ inch) thick rectangle. Then take one side of the dough, and fold it into the center. Immediately, take the other side of the dough and fold it into the center. Then, flatten the dough again into 2 cm (¾ inch) thick rectangle using the rolling pin. Repeat this folding process two more times. This will ensure that our gluten-free biscuits turn out flaky.
- Cut the Dough: Using a cookie-cutter, press into the dough without twisting the cookie-cutter. Twisting the cookie-cutter will seal the edges. Transfer the buttermilk biscuits to a baking tray aligned with parchment paper. Repeat until you are out of dough. This recipe approximately makes 7-8 gluten-free buttermilk biscuits. Optional: Brush the top of the biscuits with buttermilk or melted butter.
- Bake The gluten-free Biscuits: Bake the gluten-free biscuits in the oven, at 210 °C (410°F), for 17-20 minutes or until the edges are golden.
Commonly Asked Questions
No, you can’t substitute buttermilk in this recipe. The buttermilk in this recipe is an essential ingredient, and substituting it will not work.
Make sure that the buttermilk and butter are cold. After forming the biscuits, you can put them in the fridge for 30 minutes before baking. Furthermore, ensure that you are using high-quality baking powder and that the oven temperature is at 210 °C (410°F).
Gluten-free Buttermilk Biscuits
- 155 grams of White Rice Flour
- 31 grams of Tapioca Flour
- 62 grams of Potato Starch
- 62 grams of Brown Rice Flour
- ½ teaspoon of Xanthan Gum
- 2 Tablespoons of Baking Powder
- ¼ teaspoon of Salt
- 2 teaspoons of Granulated White Sugar
- 15 grams of Milk Powder
- 112 grams of Cold Unsalted Butter cut into large chunks
- 240 ml of Buttermilk
- Preheat the oven to 210 °C (410°F)
- In a bowl, add the white rice flour, tapioca flour, potato starch, brown rice flour, xanthan gum, baking powder, salt, sugar, and milk powder. Using a whisk, combine the ingredients. Then add the large chunks of butter. Work the butter into the flour using a pastry cutter, fork, or hand until the butter is pea-size.
- Immediately, add the cold buttermilk and combine using a spatula.
- Dust the working surface, your hands, and a rolling pin with gluten-free flour. Form the dough into a ball, and gently roll it into a 2 cm (¾ inch) thick rectangle. Then take one side of the dough and fold it into the center, then take the other side and fold it into the center. Then, roll the dough again into a 2 cm (¾ inch) thick rectangle. Repeat this step two more times. This will ensure that the buttermilk biscuits are flaky.
- Using a cookie-cutter, press down onto the dough. Ensure that you don’t turn or twist the cookie-cutter as this can seal off the edges and prevent the biscuits from rising. Repeat until you are out of dough. You might need to collect the scraps and form a rectangle again. In the end, you should have about 7-8 buttermilk biscuits.
- Brush the top of the buttermilk biscuits with melted butter or buttermilk.
- Bake the buttermilk biscuits for 17-20 minutes or until the edges are golden.
- Troubleshooting: Ensure that your baking powder is active and new if the buttermilk biscuits do not rise properly. Moreover, do not twist the cookie-cutter when pressing into the dough not to seal the edges.
- Storage: The gluten-free buttermilk biscuits are best stored in the refrigerator. They can last in the fridge for up to 7 days.