Discover the best Gluten Free Homemade Flaky Butter Biscuit Recipe. Perfect for those with gluten intolerances who still want to enjoy a delicious treat.
Delicious and Easy Gluten Free Biscuits
Looking for a delicious gluten-free biscuit recipe? This homemade, buttery flaky biscuit recipe is sure to satisfy your cravings. With ingredients like gluten-free flour, xanthan gum, powdered milk, and butter, these biscuits are easy to make and can even be frozen for later use.
To start, combine the dry ingredients including flour, xanthan gum, powdered milk, cornstarch, baking powder, baking soda, sugar, and salt. Cut in chilled, diced butter until the mixture resembles coarse crumbs. Slowly add in chilled buttermilk until a dough forms. Shape the dough, cut out the biscuits, and bake until golden brown. Serve warm with your favorite spread or enjoy them on their own!
Whether you’re gluten-free or simply looking for a tasty biscuit recipe, these homemade biscuits are a must-try. Perfect for breakfast, brunch, or as a side dish, these buttery flaky biscuits are bound to become a new favorite in your household.
Indulge in the Ultimate Gluten-Free Flaky Butter Biscuit Delight
Well hey guys welcome back as you can see it is snowing we are in the middle of our winter weather warning I I had to change the intro for this gluten-free biscuit recipe because my microphone had not worked and so I have to do a whole voice over so without further Ado let’s get to this recipe all right so I have my food processor here and I have it on.
The scale cuz I’m going to out most of my ingredients so I’m going to start with 228 G of allpurpose gluten-free flour if it doesn’t have xantham gum you will also need to add 3/4 of a teaspoon of xantham gum you will need 26 grams of powdered milk 26 G of corn starch 1 tbspoon of baking powder half a teaspoon of baking.
Soda and 24 gram of granulated sugar one teaspoon of Co kosher salt 8 tablespoons of unsalted butter diced and chilled and you will need one cup eight flu ounces of Buttermilk chilled now I made this from regular powdered milk and added 2 tablespoons of white vinegar so let me get together get this.
All together all right so now all the ingredients are in the food process and we’re going to add the very cold diced butter very slowly in so very slowly add the butter in I’m going to start with the lid off and then once I get a few pieces in I will actually just drop it in through the choot you want to make.
Sure when you’re starting to cover the butter with a little bit of the flour in the very very beginning so it doesn’t get all stuck so I’m going to cover the butter little pieces in there and then after it gets started you don’t really have to worry about that now I’m going to add this buttermilk very slowly drizzling it.
Into the mixture the dry mixture and pulse this so that you don’t over add your milk in you just want it just enough to be together and moist now the dough is all mixed I took a cookie sheet and I used my little tiny pieces of parchment paper that I got.
From teu and I lined my baking sheet now I’m not going to bake all of the biscuits today I’m just going to bake two biscuits right now but we now need to turn this out onto a flower surface grab my rolling pin and now whoops and now I am going to bring out take out all of this dough this dough is still a little bit.
Sticky so I’m going to add just a little bit just a touch of rice flour you could also use more of the allpurpose flour now what you want do is make this into a rectangle that’s not horribly sticky but you want to make this into a rectangle so here I am making this into a a a rectangle you also want to make sure you don’t overwork this dough you want the.
Butter to stay extremely cold now you don’t really have to roll it I did start rolling this but then I realized all you got to do is Pat it down because this this dough is still very sticky so all you have to do is make it into a long rectangle then fold the two outside to the center and then turn the whole dough and you’re.
Going to do this four times one To Each corner now you see that the dough is still very sticky which is what you really want is you want it to stay sticky but you want to be able to turn turn your dough so this is turn number two fold it in and now it’s not going to be as sticky as you get more flower in there it’s it’s it’ll turn a whole lot.
Easier and then this is when I start patting it down you just want to Pat the dough down you don’t need to roll it it’ll just flatten out nicely all on its own and now this is turn number four final one now I’m going to turn the dough over put a little bit of flour on top of that and.
Then I’m going to press this down to about a half an inch thick now I’m going to grab my cookie cutter and I’m going to cut these out and I’ll push it straight down do not twist just straight down what you if you twist you seal the edges and then it won’t get as a big of a rise and a really nice wonderful flaky.
Layers now that all of my pieces have been cut up I’m going to squish this back together and be as gentle as I can to make a few more biscuits now these ones won’t look as pretty as the first set but again A Biscuit is a biscuit now you’ll want to let these biscuits either sit in the freezer for.
About 10 minutes or in the fridge for about 15 minutes to rechill the butter you can also put these in the freezer and bake them from Frozen they will come up just fine that’s what I ended up doing was I ended up freezing these things completely solid and then baked them from Frozen Okay so the biscuits are now.
Frozen I have them labeled these are raw I have three on my pizza pan sheet two of the ones from a cut and this is the leftover one that I just kind of formed you need to preheat your oven to 400° make sure it is actually 400 before you put these in because remember this has very cold butter in it and when the butter steams and melts that’s what.
Makes the flaky layer so don’t let your butter thaw make sure your oven is actually at 400 degrees and then you’re going to bake these for about 15 minutes or until they are golden brown you pick them up they’re actually golden brown on the bottom and they sound kind of hollow the biscuits are out look look look look oh my goodness that looks so.
Good I know I got the Reflection from from my ring light here’s the one that I that I did like that was a leftover piece so let’s crack this thing open that is the inside all nice and cooked completely let me grab some butter and let’s try this okay the.
Butter is a little bit soft this on just waiting to try this biscuit just waiting got a little bit of honey I had to heat it up because it crystallized so it’s not kind of soupy all right this is the one that I squished together you can taste all the butter and the.
Buttermilk really good this one’s not as flaky because well it is flaky but not flaky layers some more honey on there the two I biged let’s pop this one open that it looks so good going to give it give that one a.
Try I don’t have much butter here dollop of butter these will work on biscuits and gravy oh my goodness hey honey come try my biscuit oop I don’t have much butter on it or want some honey too or just the butter.
Just butter just the butter let me get it soft here you go tell me what you think good can you tell that they’re gluten-free no there we go the winner for a person who eats a lot of gluten all right so I hope you guys.
Enjoyed the video on these gluten-free buttermilk flaky biscuits these things came out phenomenal so until the next upload bye
