Gluten Free Buttermilk Biscuits!
- 2 cups AP gluten-free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 1/2 cup buttermilk*
- 1/2 cup sour cream
- 4 tablespoons cold butter
*if you do not have buttermilk, use 1/2 cup milk (any kind) and juice one lemon – approximately 1-2 tablespoons and add to milk to curdle. This will happen within 5 minutes. This is now your buttermilk!
Preheat oven to 400
Combine all dry ingredients in a bowl large enough to mix in
Take cold butter and grate into dry mix, tossing to coat with flour mix – until all pieces are coated and separated. Ideally you will have pea sized bits of butter along with the rest of your dry mix. Create a well in the center and add buttermilk and sour cream, combining to form a dough.
Flour your work surface and place dough in the center, flouring the top before rolling. Roll to about 1/4 inch thickness and fold in 3’s – like a brochure. Roll again. This time, fold in 3’s and turn 1/2 circle before re-rolling. Fold in 3’s the last time, roll to about 1/2 inch thickness and cut into desired shape. Do not twist as you cut, as this will squish your layers! Cut straight down and back up in one motion.
Place on a parchment lined cookie sheet, brushing the tops with more buttermilk or melted butter before baking. Place in preheated oven for about 18-20 minutes.
*optional – bake in cast iron skillet, buttering the bottom of the seasoned pan, placing biscuits next to each other. As they bake, they will create one solid pan, with individually tear-off biscuits.
few years ago in my bakery, I decided to start tackling the bread realm of gluten-free baking. I felt like I had experienced eating a hockey puck masquerading as a biscuit just one too many times.
Being trained in French pastry as is, I took a sit down to re-read a few pages of notes I had stashed away from culinary school and realized one common denominator… folding buttered layers of dough – or laminating – caused a reaction in the heat of the oven when the moisture quickly evaporated, creating a pocket of air, and thus for a flakey layer! From danish to croissant, it’s how it all began.
Knowing my gluten-free flour blend inside and out by now, I figured if I wanted something light and airy, I was gonna laminate every dang dough I made! Starting with gluten free buttermilk biscuits. (Once upon a time, I made gluten-free croissants… and they were good. Like, really good. Future post alert?)
The process of folding is what gives these lift and buttery good layers. Buttermilk gives that perfect texture an added kick, by adding an acid that also reacts with the leavening agents, lending an extra hand in creating some serious volume.
The first time you break one of these biscuits in half, you’ll realize quickly that these are not the dense white discs you’ve had before. Not only do they more than double in height, they get a crispy brown finish that makes them actually *look* like they’re gluten-full. I recently tricked my 86 year old grandma with them, and even after I told her she just ate a gluten free buttermilk biscuit, she didn’t believe me. That’s a serious win in my book! What’s that old saying? Can’t teach an old dog new tricks? Well, I taught her! Wait… did I just call my grandmother a dog?
Keep all of your ingredients cold for this recipe, toss them together in under 5 minutes and you too can experience a life-changing, SOUTHERN APPROVED (yup, I’ve fed these to tried and true Georgia girls and gotten the southern gal seal of approval!) light and flaky gluten free buttermilk biscuits.