No one will know it’s gluten free. Really!
Have you ever had a gluten free biscuit so delicious you cried after your first bite? That’s exactly what I did. I cried. After two years of trial and error and testing biscuit recipe after biscuit recipe, I had mastered the gluten free biscuit. Because I believe everyone should have an amazing biscuit recipe in their baking arsenal, I’m going to share my tried and true recipe with you!
When I was a little bitty thing it was my job to make the biscuits in our house. I had a ridiculous song I would sing as I smashed dough together and stood there on a chair pushed up to the counter so I could reach. I would sing my biscuit song and make biscuits till my heart was content and I got to sink my teeth into the soft golden baked perfection.
Biscuits are my thing, y’all. By the time I was in high school I had mastered the art of biscuits as any good southern girl ought to. When I moved to California I couldn’t buy the Martha White and White Lily flour like I was used to baking with. So, my dear father in law would schlup bags of flour (and grits!) home from his business trips to the south. My parents would ship me flour or bring it with them when they came to visit. (I am loved!) When I couldn’t get my preferred flour, I made due with King Arthur or the like.
Then celiac disease happened. I was trying to relearn everything about baking and cooking with gluten free flours and nothing was working out. My gluten free biscuits were gritty, mealy, not rising, dense, spongy, or just plain gross. I was defeated. Gluten free flour was so different!
Luckily, there’s hope!
One of my dear friends, and fellow mom of three, has celiac disease. She took my hand and has answered every question I have had. One day, she texted me about Authentic Foods featherlight flours. I immediately bought a few to make a blend. One of the first gluten free baking rules I learned, was that you must use a blend. It’s just better that way. Go figure.
I have tried so many gluten free biscuit recipes and so many techniques in my quest for a true southern style biscuit and none were working out for me the way I wanted. I wanted a nicely golden browned top and bottom, a soft interior, a crunch to the outside, a gorgeous sky high rise, with a buttermilk authenticity and a hint of salt to compliment any jams or jellies I could fathom.
Y’all, I have done it! I have tested this same recipe a handful of times now. The first time I tried them, I cried. Truly. I CRIED! Not just because I’m an emotional basket case 24/7, but because I was proud, excited, and all around pleased as punch AND tickled pink! My five year old yelled out, “THESE ARE THE BEST EVER!” In that moment, I knew I had accomplished my goal.
These are a bit of work, but once you’ve made them a time or two, it’s like riding a bike and you can whip these gluten free biscuits out super fast. Personally, I think it’s worth all the effort and testing I put into it.
380 grams Authentic Foods flour blend (roughly 3 cups or so)
(I do 2 parts Bette’s Gourmet Featherlight Rice Flour Blend to 1 part Brown Rice Flour Superfine. Yes, they’re both rice flours. I just like them together. They work for me. I weigh them in bulk quantities on my kitchen scale in an air tight container and that way I just have it available as I need.)
1 tablespoon Xanthum Gum
1 tablespoon baking powder
1 tsp baking soda
1 tsp salt
1 stick of butter – I like Kerrygold for it’s low moisture (you can choose salted or not based on if you like to have a touch of salt show through your biscuits. It works with either!)
1 cup Half and Half (you could do heavy cream or milk here as well. I like the mixture of half and half because it really seems to help absorb into the flour. I DID NOT SAY THEY WERE LOW CALORIE!)
1 1/2 cup Buttermilk (OR if you don’t have buttermilk on hand, milk with a splash of apple cider vinegar is also delish. I know it sounds funky, but trust me.)
Preheat oven to 450 degrees.
Combine flour, xanthum gum, baking powder, baking soda, and salt in large mixing bowl.
Stir well to combine.
Grate butter into the dry ingredients. Yes, GRATE IT! (Instantly helps disperse evenly shredded bits of butter.) Then, stir with a fork or your fingers or biscuit cutter to combine until the flour resembles a corn meal like texture.
Combine your buttermilk, half and half, and egg into a measuring cup.
Make a well in your dry ingredients and pour in half of your wet ingredients.
You’re looking for your biscuits to be tacky and moist without being a complete mess. Continue to add in more liquid until your dough mostly pulls away from the side of the bowl and the flour is mostly incorporated. (If you need more liquid you can add either half and half or buttermilk as needed. Just go easy, you don’t want it to become a soggy dough.)
Dump onto lightly floured surface.
Flour your hand or top of the dough and flatten out the top of the dough lump to make it a thick sheet. FOLD one side over the other and flatten out again. Finally, repeat once more and pat out the dough to about 1 inch thickness.
Cut with biscuit cutter or dough cutter. Word of advice with a biscuit cutter, DON”T TWIST THE CUTTER! It often ‘seals’ the sides a bit and you don’t get as lovely a rise. Simple down up motion is usually just fine to cut biscuit dough.
Place on baking sheet with silicone mat, aluminum foil, or parchment paper.
You want the biscuits about 1/4 to 1/2 inch away from each other, but not touching. It helps the rise.
Brush the top of the biscuits with any remaining liquid you have from your buttermilk mixture.
Bake in oven for roughly 20-25 minutes until the tops are golden brown.
Lastly, remove from the baking sheet and let cool briefly before enjoying. If you eat them too warm they can get “gummy” and we don’t want that!
Smother it in gravy, or jam, or plain old butter. You can’t go wrong!