Gluten Free Biscuits Fluffiest Ever with 1 Secret
Flaky, golden, and tender gluten free biscuits made with a folding trick that guarantees height and softness. Perfect for breakfast, brunch, or dinner.
Equipment
- Large Mixing Bowl
- Pastry Cutter or Fork
- Biscuit Cutter or Glass Rim
- Parchment paper
- Baking Sheet or Cast Iron Skillet
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour use Pillsbury for best results
- 1 tbsp gluten-free baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 tbsp additional gluten-free flour for dusting dough
- 1/2 tsp xanthan gum omit if already in flour
Wet Ingredients
- 1 cup buttermilk or dairy-free milk with lemon juice
- 1 large egg or Bob’s Red Mill egg replacer
Fat
- 6 tbsp unsalted butter very cold, or vegan butter alternative
Instructions
- Preheat oven to 450°F. Line a baking sheet or skillet with parchment paper or lightly grease it.
- In a large bowl, whisk together gluten free flour, baking powder, salt, sugar, and xanthan gum if needed.
- Cut the cold butter into small cubes and chill for 10 minutes. Add to the dry ingredients and cut in using a pastry cutter or fork until the mixture resembles small peas.
- In a small bowl, whisk the egg into the buttermilk. Pour into the flour mixture and stir just until combined. Dough should be sticky and shaggy.
- Dust parchment with 1 tablespoon of flour. Transfer dough to parchment and sprinkle the top with a bit more flour. Gently fold dough in half, then again once more to create layers.
- Shape dough into a round about 7 inches wide and 1 inch thick. Do not roll out.
- Cut out biscuits using a 2-inch cutter or the rim of a glass. Press straight down without twisting. Reform scraps and cut remaining biscuits.
- Arrange biscuits on prepared baking surface. Bake at 450°F for 15 to 20 minutes or until golden on top.
- Remove from oven and brush tops with melted butter if desired. Serve warm.
Notes
Use the spoon and level method to measure flour. For flour blends with sorghum (like Bob’s Red Mill), increase to 2 and 1/2 cups. Freeze biscuits after shaping or after baking and reheat in a 350°F oven.