Gluten Free Buttermilk Biscuits

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Are you craving some good old Southern comfort? Have one of these Gluten-Free Buttermilk Biscuits - or two. Fresh out of the oven, they're warm, light, and golden brown. They're also flaky and super moist - you'll want to sink your teeth into them. Good thing they contain just 139 calories! Serve with gravy or jam.

Author: Chigoziri Nwachuku
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
12 persons



Preheat the oven to 450 °F. Line a baking sheet with parchment paper.
In a large bowl, add 2 cups of gluten-free flour, xanthan gum, baking powder, and salt, and whisk together with a whisk.
Cube butter and place in the freezer for 10 minutes to chill.
Cut chilled butter into the flour mixture using two forks or a pastry cutter until coarse crumbs.
Add buttermilk and whisked egg, mixing until it becomes soft and dough-like. Be careful not to over-mix; you want your dough to be sticky.
Place 1 tablespoon of gluten-free flour on a cutting board.
Place your dough on the cutting board, be careful not to roll out the dough.
Sprinkle the remaining one tablespoon of gluten-free flour on the dough.
Fold the dough over on itself twice.
Using your hands, form a 7-inch diameter and 1-inch dough round.
Cut the dough into 12 biscuits using a 2-inch biscuit cutter.
Place biscuits on the parchment-paper-lined baking sheet
Bake the biscuits for at least 20 minutes or until golden brown. 

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