ell me, is there anything better than a warm buttered biscuit in the morning? The answer is no. Unless you're not gluten-free and can have a warm croissant. This I shall make an exception for. But, I would get rather sick eating the croissant and I have yet to experience that flakiness of a gluten-free croissant so gluten-free biscuits will do the trick for me. And trust me, gluten-free biscuits do. They are perfectly flavourful with an excellent proportion of butter, milkiness, and flakiness. I ate them for breakfast for two weeks straight (I had to make a few batches) and I regret nothing. Before you judge, I'm going to go ahead and skip to the gluten-free biscuits recipe.
Gluten-Free Biscuit Ingredients
- 1 cup buttermilk
- 8 tbsp butter + 1 tbsp for brushing on the finished biscuits
- 2 cups all purpose gluten-free flour + more for dusting
- 1 tbsp sugar
- 1 tsp baking soda
- 2.5 tsp baking powder
- 3/4 tsp salt
Gluten-Free Biscuit Instructions
- Place 1 cup of buttermilk into freezer for 10-minutes
- Line your baking sheet with parchment paper (optional – I never have to with my Caraway baking sheets)
- Pre-heat oven to 450°F
- Melt 8 tbsp of butter in a microwave safe bowl (don’t burn it, don’t let it explode! Start with 30 seconds, and then heat it 10-seconds at a time until the butter is melted)
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Add butter to the buttermilk that’s been freezing for 10-minutes. Stir with a fork until the butter has formed small clumps.
- Add the buttermilk mixture to the flour mixture and mix using a spatula until it is just combined.
- Flour your counter and knead the dough 5-6 times unitl it comes together nicely. Pat down until it is 1/5-2 inches high.
- You can use a biscuit cutter but I just used my knife and cut the biscuits into triangles, placing them onto the baking sheet 1.5 inches apart.
- Bake for 8 minutes, or once a golden brown top has been reached.
- Melt 1 tbsp of butter and brush the biscuits.
- Serve warm!
Before McGregor and I met, I was a total smoothie queen. I loved all smoothies any time of day. They
This post is sponsored by Our Place, however, all opinions and views are my own. This post also cont
Full credit for this delicious recipe goes to Butternut Bakery Blog – her stuff is insanely go
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