Ingredients
Scale
- 2 cups gluten free all-purpose flour blend (containing xanthan gum)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon xanthan gum (if flour blend doesn’t contain it)
- 6 tablespoons unsalted butter, very cold and cubed
- 3/4 cup cold buttermilk
- 1 large egg
- 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda, sugar, salt, and xanthan gum in bowl.
- Place bowl in freezer for 5 minutes to chill thoroughly.
- Cut cold butter into flour mixture until pea-sized pieces remain.
- Whisk buttermilk and egg together in separate bowl.
- Make well in flour mixture and pour in liquid, stirring gently until just combined.
- Turn dough onto floured surface and pat into rectangle 1-inch thick.
- Fold dough in half, pat back to 1-inch thickness, repeat 3-4 times.
- Pat final dough to 3/4-inch thickness and cut with 2.5-inch cutter.
- Place biscuits on baking sheet with sides touching and brush with melted butter.
- Bake 12-15 minutes until golden brown and risen.
- Serve immediately for best texture.
Notes
- Use gluten free flour blend containing xanthan gum for best results
- Keep butter very cold to create flaky layers through steam pockets
- Don’t twist cutter when cutting – press straight down for maximum rise
- Handle dough gently to avoid overworking and creating dense texture
- Folding technique creates layers without kneading gluten free dough
- Biscuits touching while baking helps them rise upward
- Serve fresh from oven when most tender and fluffy
- Can substitute dairy free milk with 1 tablespoon lemon juice for buttermilk
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 biscuit
- Calories: 185 kcal
- Sugar: 2g
- Sodium: 385 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg