Gluten Free Biscuits
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.
Nutrition
Serving: 1biscuitCalories: 190kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 280mgFiber: 1gSugar: 1g
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