Description
Tender, flaky gluten-free biscuits with a golden crust and buttery flavor, perfect for breakfast or as a side.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 2 tbsp granulated sugar (optional)
- 6 tbsp unsalted butter, cold, cut into small cubes
- 3/4 cup cold buttermilk or cultured milk (plus extra for brushing)
- 1 large egg, beaten
- 1 tsp apple cider vinegar (optional)
- 2 tbsp melted butter, warm (for brushing)
- Fresh herbs (chives or thyme), finely chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- Cut the cold butter into the flour mixture until pea-sized pieces remain.
- In a small bowl, mix the buttermilk, beaten egg, and vinegar, then pour into the dry ingredients and stir gently.
- Turn the dough onto a lightly floured surface, and fold it over itself 3–4 times, then press to about 3/4-inch thickness.
- Use a 2 1/2-inch round cutter to stamp biscuits and place them on the prepared sheet.
- Brush the tops with buttermilk. Bake for 12–15 minutes until golden brown.
- Brush with warm melted butter and sprinkle with chopped herbs if using. Let rest for 5 minutes before serving.
Notes
For best results, keep the butter cold and avoid overmixing to maintain flaky layers. You can freeze the dough or biscuits for later use.
- Prep Time: 15
- Cook Time: 15
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg