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Gluten Free Buttermilk Biscuits

Lindsey Cochran
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 6

Equipment

  • Parchment Paper
  • Biscuit Cutter
  • Sifter
  • Mixing Bowl
  • Small Cake Pan
  • Foil

Ingredients
  

  • 2 cups Cup 4 Cup Multipurpose Gluten Free Flour
  • 1 tablespoon baking powder gluten free
  • 1 teaspoon salt
  • 4 tablespoons butter room temperature
  • 1 cup buttermilk (2 tablespoons extra-if needed)
  • 3 tablespoons butter, melted (see instructions)

Instructions
 

  • Preheat oven to 400°.
  • Place a sheet of parchment paper on your kitchen counter and dust a small amount of gluten free flour over the parchment paper.
  • Over a large mixing bowl, sift together gluten free flour, baking powder, and salt.
  • Add the room temperature butter to the biscuit flour and work the butter into the flour using a fork or hands until you see small pea-sized pieces of butter throughout the flour.
  • Add the buttermilk and mix until all ingredients are combined and a ball of dough can be easily formed. (Do not over mix the dough because this creates tough biscuits.)
  • Place dough onto the gluten free floured parchment paper and roll or press dough until it is 1 to 1-1/2 inches thick.
  • Using a biscuit cutter, cut out as many biscuits as you can and then re-work the dough and roll/ press out again until you have cut out 6 to 8 biscuits.
  • Melt 3 tablespoons of butter in a shallow bowl and dip both sides of each biscuit into the butter.
  • Transfer the butter dipped biscuits to a small baking pan or small cake pan.
  • Place biscuits tightly together in the baking pan so they are side by side. You do not want space between each biscuit.This allows the biscuits to rise up when baking and not flatten.
  • Create a foil snake if needed to press against the outer biscuits. (Space left in the baking pan will cause the biscuits to spread out and flatten.)
  • Place the biscuits in the oven and bake them for 15-20 minutes or until golden brown.

Notes

If the biscuit dough is sticking to you when pressing it out, dip your fingers in the melted butter and continue pressing out the dough. If your baking pan is new and not well seasoned, the bottoms of the biscuits will get too brown before the top. I recommend that after baking the biscuits for 15 minutes, check the bottom of a biscuit to see if it's brown. If the bottom of the biscuit is brown, then turn your oven to broil (high) and allow biscuits to broil for 1-2 minutes until the top of biscuits have browned.