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Flaky Gluten-Free Buttermilk Biscuits
MAKES 12 BISCUITS
Photo by: Madalene RhyandAlso known as baking soda biscuits, these buttery morsels are delicious on their own or can be used to make the perfect gluten-free strawberry shortcakes.
1 cup tapioca flour
½ cup sweet white rice flour
½ cup white rice flour
½ cup potato starch
½ cup cornstarch
1½ teaspoons xanthan gum
4 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon sugar
1 teaspoon salt
5 tablespoons vegetable shortening
4 tablespoons cold unsalted butter,* cut into bits
1½ cups buttermilk*
1. Preheat the oven to 425 degrees. Grease a baking sheet.
2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.
3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.
4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm.
Each biscuit contains 211 calories, 9g total fat, 5g saturated fat, 0g trans fat, 14mg cholesterol, 567mg sodium, 30g carbohydrate, 0g fiber, 1g protein.
*TIP For dairy-free biscuits, replace 4 tablespoons butter with 4 tablespoons dairy-free margarine or non-dairy buttery spread. Make dairy-free buttermilk by adding 1 tablespoon distilled white vinegar or cider vinegar to 1½ cups milk of choice (rice, soy, hemp, nut). Proceed with recipe instructions.
Comments (8)
This is the best GF biscuit recipe I've tried! Mine came out like the photo -- I didn't let them get quite so brown. They were not flaky, but they had a nice texture and the bottoms were crispy. I substituted olive oil (~3T) for the shortening and increased the butter (~6T).
Posted by: Bryerly | January 18, 2012 8:25 PM Report this comment
I have tried a number of biscuit recipes, always with poor results. This recipe works. I used Eden Soy milk and Earth Balance buttery spread. The biscuits were light and flaky with good taste, but only sightly browned.
Posted by Mary S. January 4, 2012
Posted by: Mary S | January 4, 2012 6:24 PM Report this comment
These biscuits looked so good but my finished product was not good. I have to use cf margarine and rice milk. That may be the difference, but they do not cook inside and are spongy. I am disappointed again.
Posted by: Lkking | February 9, 2011 1:44 PM Report this comment
OI have made these several times, including one version where I added Italian herbs, garlic powder and parmesan cheese. They are always well received by everyone! And no, they are not as 'pretty' as the ones in the picture - but they are good. I also usually make them with soy or almond milk rather than cow's - all turn out good.
Posted by: Catherine K | December 27, 2010 9:17 PM Report this comment
Very good biscuits. However, I can assure you they won't look as good as the picture.
Posted by: bgood5 | December 22, 2010 9:53 PM Report this comment
Karen Robertson's Buttermilk Biscuits in her book Cooking Gluten-Free! are the best GF biscuits I've ever found. I've even made them vegan and they've still had decent rise and texture!
Posted by: sarah s | September 26, 2010 2:11 PM Report this comment
I think the picture is from a different recipe... It is so hard to find one good biscuit recipe that is glutten free.
Posted by: gloriatorresvi | September 7, 2010 7:58 PM Report this comment
This is the second biscuit recipe I have tried, following it exactly, no changes. and they do not rise or come out like the photos. Quickly put into the oven. What is more telling, is that the photo is clearly a cut biscuit, and the directions tell you to drop them. Anyone have the same issue? Min spread, never rose. Were surely not flaky either.
Posted by: Marianne P | August 15, 2010 3:06 PM Report this comment