Quick Buttery Flaky Gluten-Free Biscuits
Let me teach you how to bake buttery, flaky gluten-free biscuits at home using my simple 6-ingredient biscuit dough! In 60 minutes, you’ll have freshly baked biscuits for breakfast(or to serve with dinner!). There are a few must-do’s to achieve flaky gluten-free biscuits—using cold butter, properly measuring the flour, and chilling the dough briefly after cutting the biscuits! Dairy free option provided.
Servings: 8 servings
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Ingredients
- 2 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 6 tablespoons Butter Cubed and cold
- 3/4 cup Milk
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
- Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
- Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ - 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
- Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
- After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
- Store leftovers in an air-tight container or bag overnight or freeze.
Video
Notes
- For best results, use Sharon’s Brown Rice Flour Blend. Using a blend with white rice flour will yield a denser biscuit.
- For even better results, use buttermilk instead of regular milk or add 2 teaspoons of white vinegar to the regular milk 5 minutes before using.
- See post for properly measuring the flour. Over-measuring the flour will result in heavy, dense biscuits.
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Nutrition Information
Serving: 1g | Calories: 191kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 510mg | Potassium: 38mg | Fiber: 3g | Sugar: 2g | Vitamin A: 299IU | Calcium: 124mg | Iron: 1mg
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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