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. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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