Description
Gluten Free Biscuits bring back buttery, fluffy comfort—without wheat. As a Tuscan chef baking gluten free, these biscuits are my foolproof way to enjoy classic layers, tender insides, and golden tops every time.
Ingredients
- Rice flour
- Potato starch
- Xanthan gum
- Cold unsalted butter
- Gluten free baking powder
- Salt
- Buttermilk (or dairy-free alternative)
Instructions
- Preheat oven to a high heat (around 425°F / 220°C).
- In a large bowl, mix rice flour, potato starch, xanthan gum, baking powder, and salt.
- Cut cold butter into cubes and add to the flour blend.
- Use fingertips or a pastry cutter to work butter into the flour until it resembles coarse crumbs.
- Add cold buttermilk and stir gently until dough comes together—do not overmix.
- Pat dough out on a floured surface, fold once or twice for layers, and cut biscuits.
- Place biscuits on a baking sheet lined with parchment.
- Bake until tops are golden brown, about 12–15 minutes.
- Brush with melted butter and serve warm.
Notes
Store in an airtight container up to 2 days. For longer storage, freeze and reheat in the oven to keep fluffy. Serve with jam, gravy, or turn into breakfast sandwiches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg