Discover the most delicious gluten free biscuits you’ll ever taste! Perfect for those with dietary restrictions.
Delicious and Easy Gluten-Free Biscuit Recipe
Learn how to make the BEST gluten free biscuits using Kim’s gluten free flour blend. These biscuits are so delicious that they are even approved by those who are used to regular biscuits. With simple ingredients like butter, eggs, and buttermilk, you can create a batch of these biscuits in no time. The key is in the technique of rubbing the cold butter into the flour mixture to create those perfect flaky layers.
After chilling the dough, roll it out and cut it into biscuits before baking until they are golden brown and risen. These biscuits are perfect for breakfast, brunch, or as a side for any meal. Impress your family and friends with these gluten free treats that taste just as good as the original version. Get ready to enjoy the taste of the South with these amazing biscuits!
Flaky, Buttery Bliss: Your New Favorite Gluten Free Biscuits!
Well hey y’all who wants a biscuit we’re going to make some buttermilk gluten-free biscuits today and this is out of my cookbook and my friend Kim not me Kim her Kim I love saying that uh graciously let me put her bread flour recipes in my cookbook and I’ll put all the places that you can find her because she has the best gluten-free products.
That I have recipes I have ever seen now I have already made up the base blend and if you want to see that video you can scroll back and that shows how Kim puts it together and one thing even if you bake regular you’re going to need a scale this thing will make you look like an Einstein when people bite into Stu they go oh boy that’s good okay so I.
Have weighed out 500 G of Kim bread flour I have A4 of cup of baking powder and I have one teaspoon of salt and this is Celtic Sea salt but you can use your favorite and one teaspoon of Bak powder and just get this all whiz together right and then I’m going to set this aside and we’re going to put.
Together the liquid part of this okay and I have two cold eggs and I’m just going to break break them in my dish of course the first one I’m going to break in my dish and the other one I’m going to break over here just in case it decided to go bad on me so we’ll put these in here and I’m going to get these twist.
Together real quick like okay and I have 1 and 3/4 cup of cold buttermilk and this is the full fat kind y’all and you really do need the full fat kind and I’m just going to get this in here and get as much as possible out of there waste not whatnot all.
Righty get this all mixed up okay there we go now I’m going to not make a bigger mess than I usually do set this aside I have three sticks of cold butter that I have just sliced into packs and we’re just going to put this in here now you can use a pastry cutter to mix this if you want to and I’m going.
To just ought to use my hands today and you do want to squeeze this butter into this flow until it’s just pulverized like little pieces of peas and just get this going here okay all done with that and wash my hands so you didn’t have to wait on me but it is pulverized and all these little wonderful pieces of butter.
Or just getting all friendly with the flour so all right let’s pour in our buttermilk and egg concoction okay and we’re just going to stir this until it all comes together okay it’s coming together really well now and you want to go down in there on the bottom and make sure you get all that flour off the bottom all right so.
Now I’m going to cover this with plastic wrap and I’m going to put it in the ice BX some of you good people call it the refrigerator these new fangled words y’all they get me every time anyway I’ll get this covered and put in the refrigerator now you do want to let this chill for at least 1 hour you can do this up the night before and.
It works like a tream so I’ll see y’all back when we’re ready to make some biscuits and put them in the hot box over there so I’ll see you back in just a little while all right these were in the refrigerator for over an hour and I’m just going to put some of my flour out down here and put a little to the side so let’s just move that.
Around and y’all going to say you got too much flour and it’s going to be okay I promise you okay now let’s get this dumped out see if I can dump out without it getting all over me too okay get that all out of here there we.
Go all right now let’s get this let’s get to get here so I’m going to bring all this together and we’re not going to roll this out or anything like that doesn’t have to be rolled out just have to you’re gonna bring it together just by just playing with it this is the fun part I always loved.
Making bread when mother was Mikey bread when I was a little kid she always would give me some that I could play with and it was great fun great fun and mother made Don Donuts you tell where my brain is she made biscuits almost every day of my life Daddy loves biscuits and sometimes she would make you know just two biscuits and she do it.
In a bowl and just make just two biscuits for Daddy but if she was making a whole bunch a lot of times she made them like like Brenda Gant does so there’s not just one way to skin a cat or one way to make biscuits and you’ll notice you don’t have to fold and double layer and all.
That kind of stuff not with this recipe but I am going to get it pretty good and flattened okay and I’ve got my 9 by 13 over here get a little more flour for my my biscuit cutter now you can use any size biscuit cutter you would like and.
I’m going to use this about a 2 incher today and I’m just going to put it straight in here now I’m not going to cook these in an iron skillet because you put these in the refrigerator for 30 minutes to an hour to let the butter get all fired back up before you pop them in that.
400° and I don’t want to put my iron skillet in the refrigerator first off it takes up way too much room and the Skillet’s going to get so cold that it’s not going to do that see how thick that is the Skillet’s going to get so cold it’s not going to heat up right so I’m just going to keep on keeping on and you can roll.
This dough back you know the little end you can roll this all together it’s not going to get tough on you like regular cookies do cookies what is wrong with they first donuts and then cookies I guess that means I need to work on some of those recipes for y’all and with y’all don’t I that’s kind of what that sounds like to.
Me okay I’m just going to keep on keeping on and I think whenever I put these roll these all back together I’m going to use that little bitty uh cookie cutter thing there so I’ll see you back whenever I get ready to do that okay well I’ve got these let say.
I’ve got 2 4 6 8 10 12 14 there and I put the rest of this dough back together and we’re going to use the smaller size and I can’t tell you where to get these I mean I could if I would I can’t these were my grandma’s so I don’t have any idea where these little Cutters came from probably down to the the old Ben.
Franklin the 5 and9 you know back in the day we had those everywhere precursor to the dollar H now these will freeze real well what I like to do is make up a batch and bake them completely and then I put them in the in a zipl bag and freeze them and then I can take one out at a time whenever I get ready to have a.
Biscuit and I have found that to work very well and I just defrost it and I just pop it in my most time little toast oven see if I can make some more room here and just heat them up like that and there delicious all right I’ll do this last little part and then I’m going to pop.
This in my 400° oven and let bake until they are beautifully golden brown and delicious I think I’ve got room for one more all right that’s not bad not bad at all all right y’all I’ll see y’all when these come out of the oven I’m going to put some butter on the top of these and then I’m going to put.
These in the oven at 400 and I did not want y’all to miss this step because these this little step right here just is one of the things that just makes these absolutely delicious so I will see you back when they come out of a 400° oven and I’ll tell you how long it took I’ll see you back here in just second.
Look at this delicious pan of biscuits I cooked it in total 35 minutes after the first 15 I took it and rotated it in the oven and they are beautiful look at this little glutenfree biscuit my husband the blessed man can eat anything in the world he says these are Divine so that’s high praise to me look at that Yum Yum.
Yum now what I do I take these and I I’ll take them out of the pan and I’ll completely let them cool okay let’s let’s concentrate on this right here here’s the money shot look at that woohoo boy howdy we are ready to put some sausage on this for little sausage.
Biscuit tear it open and put some gravy on top of it oh boy there’s so many possibilities so there we go and I’ll share Kim’s information and you can too have these delicious biscuits at your next breakfast and you’ll impress your friends because these are beautiful but here’s the here’s the real.
Part I might cry this is divine now you people that can eat regular biscuits probably don’t get why this is such a Mountaintop experience because you get to eat anything you want to the rest of us we don’t have to have substandard gluten-free products anymore Kim from let them meat.
Gluten-free cake has just done such a phenomenal job of giving us the most wonderful recipes and I’ll put all our information and I’ll put a link to last year whenever we did our uh strawberry freezer jam because it’s almost strawberry time up here in Northeast Arkansas I’m just going to stand here in the.
Quiet and enjoy my biscuit and y’all go do something fun and have a good day bye y’all
