Buttermilk Biscuits #glutenfree

Gluten-free Buttermilk Biscuits

This gluten-free buttermilk biscuits recipe is a modified version of Alton Brown’s Southern Biscuit recipe on the Food Network (http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html).  The biscuits come out so moist and flaky — it is hard to tell they are gluten-free.

2 cups Better Batter gluten-free flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 tbsp coconut oil
1 cup buttermilk, chilled

Note:  I usually use Lactose-free whole milk and turn it into buttermilk by adding 1 tbsp apple cider vinegar to 1 cup milk and let sit at room temp for 10-15 minutes.  Chill it in the freezer for a few minutes before adding it to the dry ingredients.

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda, and salt in a large mixing bowl.  Add the coconut oil and use your hands to combine the ingredients, breaking it down into little clumps.  Add the buttermilk and stir until incorporated.  On a floured surface, fold the dough several times before pressing out to 1 inch or 1 1/2 inch thick (I prefer my biscuits to be a little thicker).

I use a stemless wine glass to cut the biscuits.  Bake on a cookie sheet or pizza stone for 15-20 minutes.  Makes 10-12 yummy gluten-free biscuits.

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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