Buttery Biscuit Recipe
Prep time
Cook time
Total time
Serves: 12-14
  • 1 cups BTMR GFree Flour or Cup4Cup
  • 1 cup rice flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 Tbsp white sugar
  • ⅓ cup butter, cubed and very cold (shortening, coconut oil will work)
  • 1 cup milk (cow, almond, rice etc)
  1. Preheat oven to 425F
  2. Whisk together dry ingredients
  3. Add the frozen butter and start breaking it up with your fingers while pressing them into flat disks of butter
  4. Stir in milk
  5. 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)
  6. Pat or roll out to 1 inch thick
  7. Cut biscuits into your desired shape. Brush off excess flour and place on ungreased baking sheet
  8. Bake 13-15 minutes
Flat pieces of butter are what will create those awesome flaky layers. Same as pie crust or puff pastry.

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.
Recipe by Back To My Roots at https://backtomyroots.ca/buttery-biscuit-recipe/