It has been a long time since I made a batch of flaky, warm, buttery biscuits. Going gluten free really took away my joy of baking for a long time and I didn’t think about how awesome biscuits would turn out gluten free.
Did you know September is National Biscuit Month?!? It really is…
Just the other day I got inspired by my original recipe and decided that with a little tweaking I could make this into a perfect gluten free biscuit recipe.
If you are more interested in the good ol’ fashioned wheat version all you have to do it sub out the GF flour mix and rice flour for 2 cups of bread, all purpose or whole wheat flour (or a combination).
I mixed together half gluten free flour blend and half rice flour for a reason. By all means you can use all Cup4Cup or BTMR GFree Flour blend but because those both have xanthan gum in them it makes for a biscuit that is a little more chewy. Honestly, I really doubt it would bother most of you but I wanted something a little bit more flaky so rice flour for the win for me. I thought about experimenting with potato starch next time…
I have a problem with cleaning up after myself so I really strive to use the least amount of dishes possible. For this reason I have two super helpful shortcuts when making these biscuits:
1) Grate frozen butter on a cheese grater instead of cutting it in. Either works but I like the uniform size of the grated butter and I don’t need to worry about working it down any smaller.
2) These biscuits can be made completely in your food processor. Straight-up. I wouldn’t lie about something like this. Put in dry ingredients. Pulse a couple times. Add butter chunks and pulse until its like coarse meal. Add milk as you pulse until it starts to come away from the sides. Then pat or roll out and continue as normal.
Be warned, the biscuits will not be quite as flaky and light when made with those shortcuts. But it is a small difference and if the mess is what is stopping you from making biscuits from scratch then you should definitely try the shortcuts. The result is a very similar product with amazing flavor.
- Preheat oven to 425F
- Whisk together dry ingredients
- Add the frozen butter and start breaking it up with your fingers while pressing them into flat disks of butter
- Stir in milk
- Turn onto a floured surface and knead about 10-12 times (do NOT overwork, only enough to bring it together. you want the fat to stay cold)
- Pat or roll out to 1 inch thick
- Cut biscuits into your desired shape. Brush off excess flour and place on ungreased baking sheet
- Bake 13-15 minutes
The lower fat milks make a drier biscuit. I noticed a huge difference between a low fat almond milk vs heavy cream. The fattier milks make a better biscuit but the low fat biscuits were perfect for dipping into hot soup or stew.
Using a sharp cutter makes a taller and flakier biscuit. A dull-edge used to cut will seal the edges preventing the biscuit from puffing up.