Gluten-Free, Old Fashion Butter Milk Biscuits
You can make these gluten free old fashion biscuits in about twenty minutes with this great recipe. Even though they are entirely gluten free these biscuits are still extremely tender and fluffy, and the perfect accompaniment to a country sausage in biscuit breakfast, thanks to the addition of a bit of xanthan gum. And there are no preservative.
Preparation time: 10 minutes | Cook Time: 15 minutes | Yield: 10 biscuits
- 1 ¾ cups (245 g) all-purpose gluten free flour blend (I used Better Batter)
- ¾ teaspoon of Cape Crystal Brands xanthan gum, omit if your blend already contains it
- ¼ cup (36 g) cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons (8 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter cut into a 1/4-inch dice or grated and chilled
- 1 cup (236.6 ml) buttermilk chilled
- 1 tablespoon (14 g) unsalted butter melted
- Preheat your oven to 425°F. Line a large baking sheet with parchment baking paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar, and whisk to combine well.
- Add the diced or grated and chilled butter and mix to combine.
- Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined.
- Working quickly, so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or an ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Keep the dough lose in the ice cream scoop.
- Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.
- Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.
NOTE: Keep everything cold or your biscuits will slump. This especially includes your butter. Do let your dough warm up while you are waiting for your oven to come to temperature either. Also use a kitchen scale to weigh out your flour.
- Tags: xanthan gum
- Chef Edmund