Sometimes you just need a warm, salty, flaky biscuit slathered in honey or jam to make everything in the world right again. These buttermilk biscuits are so easy and make a small batch so you can have them every night if you wish. We love them covered in sausage gravy for breakfast, or with creamed chicken and vegetables (recipe here) or just alongside a steamy bowl of soup. You would never know they are gluten free!
Easy Buttermilk Biscuits
Makes 8 biscuits
2 cups gluten free flour (Bob's Red Mill 1:1 or Cup 4 Cup)
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons butter, frozen or very chilled
3/4 cup buttermilk, plus some for brushing tops
In a mixing bowl, whisk together flour, salt, baking powder, and baking soda. Using a chilled cheese grater (place in the freezer for 10 minutes), grate the frozen stick of butter into the dry ingredients. Using a pastry cutter or two forks, cut in the butter until it looks like coarse crumbles. Stir in the buttermilk until just combined. Turn dough out onto a floured surface and pat into a rectangle. Fold the dough a few times, then pat out again and flatten into a rectangle about 3/4" thick. Cut using a 2 1/4" biscuit cutter and place the biscuits on a baking sheet lined with a silicone baking mat or parchment paper. Repeat with dough scraps until you've used most of it. Place the cut biscuits in the refrigerator while you preheat the oven to 425°F. When preheated, remove from the refrigerator and brush tops of biscuits with some buttermilk. Bake for 15 minutes or until lightly browned and baked through.
Gather your ingredients. You will need a good gluten free 1:1 flour blend. I recommend Bob's Red Mill, but Cup 4 Cup should also work. You also need buttermilk, butter, salt, baking powder, and baking soda.
In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Next we need to cut in the butter. You can do this by cubing it, but I've found a really easy way that works well every time. Put your stick of butter and your cheese grater in the freezer to get them well chilled, then quickly grate the butter into the dry ingredients.
Using a pastry cutter or two forks, incorporate the butter until it looks like coarse crumbs. It will not come together like a solid ball of dough. On a floured surface, dump the coarse crumbs and working quickly with your hands to avoid melting the butter, pat the dough into a solid rectangle. Fold a few times and flatten again until about 3/4" thick. Using a 2-1/4" biscuit cutter, cut biscuits and place on a silicone or parchment lined baking sheet. Repeat with dough scraps until you get all the biscuits you can. I usually end up with about 8. This will depend on the thickness of your dough.
Place the pan of cut biscuits in the refrigerator and start preheating your oven to 425°F. You want the butter in the dough to stay nice and chilled, so I like to put them in the refrigerator for a bit before baking.
After the oven is preheated and the biscuits have been in the refrigerator for about 15 minutes, remove and brush the tops with more buttermilk.
Bake for about 15 minutes or until starting to brown.
Serve warm with your favorite jam or honey. They are easy to slice in half.
Since we keep bees, we love to use our honey with these biscuits. So good!
They are tender and flaky on the inside with a little crispiness on the outside. Try topping them with a sausage gravy for breakfast, or with creamed chicken and vegetables for dinner. Perfect!
Recipe Source: Recipe adapted from a recipe on What the Fork food blog