Enjoy fluffy gluten-free buttermilk biscuits that are perfect every time! Easy to make and deliciously satisfying for everyone.
Light, Fluffy, and Deliciously Easy to Make!
Gluten-free buttermilk biscuits can be a delightful addition to any meal, and they are surprisingly easy to make with the right ingredients. Using Frankie’s gluten-free all-purpose flour blend, these buttery, golden biscuits achieve a light and fluffy texture that is perfect for breakfast, dinner, or simply as a comforting snack. The recipe highlights the importance of using cold butter and buttermilk, which are essential for achieving the desired biscuit consistency.
The preparation process involves a few straightforward steps, such as pouring the dough onto the counter, laminating it to create layers, and rolling it out to achieve the final shape. This method not only enhances the biscuit’s texture but also adds visual appeal. With careful attention to detail, such as incorporating tips for optimal layering, the end result promises to be delicious, making these biscuits an irresistible treat for any gluten-free diet.
Whip Up a Batch of Cloud-Like Goodness That Melts in Your Mouth!
Hey foodies, thanks for watching. I want to show you how to make a buttermilk biscuit. These sound so good and they’re actually really easy to make. So let’s just jump right into it and make it. And I’ve got my bowl here and I’m going to mix in my.
Gluten-free all-purpose flour. I’m using Frankie’s gluten-free all-purpose flour blend, some super fine sugar, not too much there. I’m using pink Himalayan sea salt. That’s just because that’s all I have around the house right now, but if you have kosher.
Salt or just sea salt, that’s perfectly fine. A bit of baking powder. Well, not a bit, that’s a lot of baking powder. And some baking soda. And then I just want to mix this up until it’s really well combined. You can use a whisk, but I find just.
Using a spatula is all that you really need to do. Easy so far. Okay. Next we need to add our butter and our buttermilk. And I’ve got that in the fridge and the freezer. So my butter I want really cold, so.
That’s why I had it in the freezer. And the buttermilk, that too I want really cold. So I’m going to pour my buttermilk in. Oh, let’s get the last of it. There we go. I’m just going to stir that up a little bit. Okay.
And let’s dump in all of our butter and I want to handle this as little as possible. So I’m just picking at it really quick just to prevent it from melting. And all I did to get the butter like this is I took a box grater to it and I just grated the bowl and then I.
Popped it into the freezer. And we’re essentially making like a puff pastry. So I’m just going to keep stirring it, almost folding it into itself just until it starts to come together. You can see it’s coming together already quite nicely.
There we go. That’s looking good. Okay. I’m going to lightly dust my counter. I’m going to pour this right out onto my counter. There we go. Don’t need that anymore. I’m just going to scrape that off.
Again, I’m not using my hands for very much. I will have to knead this a little bit with my hands. But the less I can touch the dough the better because I want it to stay nice and cold. Okay, I’m going to put those bowls in my sink just to get rid of that.
Okay. Bringing this together. Oh, this looks really nice. Let’s use my scraper. You can see it’s still rather wet. Okay. So I thought I would use, I would have kneaded my rolling pin, but I don’t think I really.
Need my rolling pin. Making this as square as possible because now I’m just going to cut this either with a knife or you can use some kind of scraper. I’m going to layer these. There’s two, three, and four. Okay. And I’m going to do the same thing and.
I’m going to roll this out. I’m using my rolling pin now. A little bit more flour, just a dust. Not a lot. I don’t want to dry it out. But you can see the buttermilk has absorbed into all of the gluten-free flour. That looks really nice.
Let’s square this up again. And I think I’ll do that one more time. So scrape that up. Making sure it doesn’t stick on me too much. There we go. A little bit more flour. And we’re going to roll it out. This time you can see I’m just rolling it.
Out and I want to roll it out to about two centimeters or just under an inch in thickness. That looks really nice. And then I’ve got a two and a half centimeter, sorry, two and a half inch or about six centimeter cookie cutter and I’m going to dip it.
Into my flour and then all I’m doing is I’m going to press it down but I don’t want to twist. Just like that. And I’ve got a cookie sheet here and I’m just using a small cookie sheet. And I’m going to just repeat the process. The reason I’m using a small cookie sheet.
Is, well, for a couple reasons. One, I want them to be close enough together so that when they expand they support each other and they help them rise and push themselves up higher. That’s going to give it a little bit more lift. But also I don’t need.
A whole cookie sheet. Why waste all the parchment paper and space when I just want to do like six or eight of them? This looks great. Oh, that one didn’t come up. Okay. Let’s take the scraper.
There we go. What I love is, I don’t know if you can see it on camera, but all of the, you can see layers already in there, which is really nice. So I’m going to pop these into my freezer for about 15 minutes and then I’m going to.
Pull them out, pop them into my preheated oven of 375 degrees Fahrenheit or 190 degrees Celsius and I’m going to bake them until they’re golden brown. See you in a moment. Oh, I forgot to say with this, this is for something else. I’m going to do something else with this.
So stay tuned. These butter biscuits look so good. They took 20 minutes in my oven. Your oven might be a little different, so do keep an eye on them. And what I love about them is you can see like they’re golden brown on top. I haven’t looked underneath yet, so we’re going to look at it together.
So oh my goodness, look at that. Isn’t that beautiful? Like it just nice and golden. It just, they smell heavenly. I mean, it’s all the butter in it. I mean, let’s be real here. It’s the butter. But I want to give it a try. I want to see what they’re like and yeah,.
Just I’ll let you know what the flavor is like. So I’ve got a knife here and I slice it in half. Now what I’m going to do is I’m going to try half of it. Oh, look at the inside. Isn’t that nice? Sorry, I don’t need to nicely baked.
Oh, it smells, smells really good. I’m going to try it just on its own and then I’m going to have it with a bit of whipped cream and some, some, some jam just to really shake things up and see, see what it’s like. I really like the flavor. I like the different levels of butter in.
There and the, the, it’s not overly baking soda – ish or baking powder – ish. I thought it would have been, but it’s, it’s not. It, I mean, given these biscuits, they do need some kind of condiment with them like whipped cream or butter or clotted cream.
Or something like that. So let’s go ahead and put a bit of this jam on there. I had some of this jam for breakfast. Oh my goodness. It’s so good. So there a little bit of jam and a little bit of whipped cream. Oh, doesn’t that look heavenly?.
Here we go. Don’t get me wrong. I’m not stressed, but that bite took my stress level from here to like way down here. It just, that was really good. That was really nice. I’d love to share the recipe with you. If you’re looking for it, you.
Can go to glutenfreeguy.ca. You can also follow me on Instagram, Facebook, and LinkedIn. Thanks for watching.
