Flaky Gluten Free Biscuits

Soft, fluffy and tall biscuits just like you used to enjoy. Thanks to a few tweaks this recipe still produces flakey biscuits like you remember with a few smart additions to make up for the lack of gluten. (Dairy free options too!)

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WHY MY GLUTEN FREE BISCUITS ARE GREAT

What helps make biscuits amazing is high fat content. You just can’t get that from buttermilk alone. So while most recipes call for 1 cup of buttermilk, I split it. I use 1/2 cup of buttermilk for that extra tang, and 1/2 cup of heavy whipping cream to really amp up the fat content. You’ll thank me later.

While “regular” biscuits don’t call for an egg typically, gluten-free baking really improves with the addition of an egg in both flavor and texture. These ingredient tweaks, plus a few solid techniques really produce gorgeous looking and gorgeous tasting biscuits!

DAIRY FREE OPTION

To make these dairy free, you’ll need to sub in dairy-free butter. I like Country Crock Plant Butter with Olive Oil. To make up for the buttermilk and heavy whipping cream, you’ll take a one-cup measuring cup. Place 1 TBSP of lemon juice and then pour to the top with Country Crock’s Plant Cream. I assume you could use Silk’s Heavy Whipping Cream too, though I haven’t personally tried it. This will give you the fattiest dairy-free substitution I can find. I imagine you could also try a nut cream too (cashew is popular) but we have nut allergies and I haven’t been able to try it, and I imagine this will alter the taste. Biscuits should have a simple, buttery flavor and nut flavors tend to be overpowering. If you try it, be sure to comment below and let me know.

I have not recipe tested personally making them egg free. My best guess would be to use Ener-G egg replacer. If you make them egg free, please comment below to let other readers know.

WHAT IS A BISCUIT?

I never realized that people living in the UK use the term “biscuit” to refer to what we Americans call “cookie” until I started binging (I mean watching) the Great British Baking Show. My biscuits are buttermilk, Southern style biscuits that you would eat plain, or with butter, honey and jam. They’re a lot like the UK “scone”, but aren’t sweet. They’re a blank canvas, used as a side dish most often in the US. They can also be used as a base for Biscuits and Sausage Gravy. I find we use them like rolls–as a carby side to dip or wipe up your entree. They’re buttery flavored and not strong and can go with most main dishes. They’re great because they’re faster than rolls because there’s no rising and no yeast.

TOOLS NEEDED FOR THE BISCUITS

• Food processor
• Clean surface for shaping biscuits
• Biscuit cutter, or something else round to cut shapes out
• Cast iron pan
• Measuring cups and spoon

DO I NEED A FOOD PROCESSOR FOR BISCUITS?

Personally, I prefer using my food processor. I figure the farther away my warm hands are, and the less the butter is handled, the butter–I mean, better, haha. Cold butter and cold fat is key to creating flaky layers. The food processor can cut the butter in six quick presses of the pulse button instead of killing your wrist doing it by hand.

If you do not own a food processor, you can try doing it by hand with a pastry cutter. I use a food processor for my pie crust, pan de bono and Avocado Basil Pasta–so it would be a good investment if you’re serious about gluten-free baking.

INGREDIENTS NEEDED FOR GLUTEN-FREE BISCUITS

• Better Batter gluten-free flour
• Baking powder (I use aluminum free)
• Table salt
• Butter
• Egg
• Buttermilk
• Heavy whipping cream

WHY DOES THIS RECIPE CALL FOR AN EGG?

Gluten-free baking improves greatly when you add an egg, even if “regular” biscuits don’t typically call for egg. They help improve texture and taste–don’t skip it. 

WHY DOES THIS RECIPE CALL FOR HEAVY CREAM?

Heavy cream isn’t a traditional ingredient, and usually the only liquid is buttermilk, but heavy whipping cream has a much higher fat content than buttermilk, so I split it. I do half buttermilk for the tang and heavy whipping cream to help beef up the fat content, making them crazy tender and extra flaky.

WHAT GLUTEN-FREE FLOUR SHOULD I USE?

Because biscuits are such a simple recipe, you want to use good ingredients to ensure taste and feel. I like to use Better Batter flour in these. I have not recipe tested them with another brand, as all gluten-free brands vary slightly. If you try it out with something else, please let me know!

TIPS FOR GLUTEN-FREE BISCUITS

• Freeze your butter, buttermilk and heavy whipping cream for 15 minutes before starting to ensure it stays cold throughout the creation process, so that it won’t melt before hitting the oven.
• Do not worry about the dough looking perfectly blended, or perfectly rolled out. We’re patting it as little as possible to get it into a somewhat smooth surface when rolling them out. The least you touch it, the better. The goal is to have small bits of butter in the final product, not completely combined.
• Do not twist your biscuit cutter when pressing your shapes out of your dough. If you twist it to release it, it can crimp the edges, making them too tight to roll.
• Watch your biscuits, as every oven cooks differently. Once the tops and bottoms start to brown, they should be done.
• Make sure your baking powder isn’t old. Gluten-free baking needs lots of baking powder to do the heavy lifting, literally, of helping things rise. If yours is expired or old, they won’t rise as well.

IS THERE A TUTORIAL VIDEO?

Yes! I know seeing things visually can  help before you set out on a baking adventure. Watch my video to see how the texture looks and to see how it works start to finish. The video should auto populate, if it doesn’t, it’s embedded in the recipe card. If all else fails, you can see it on my YouTube Channel.

BE SURE TO PIN IT, SO YOU DON’T LOSE IT. BE SURE TO CHECK OUT MY OTHER GLUTEN FREE PINS.