I’ve been down-and-out sick this week and unfortunately didn’t have any posts scheduled to post. My doctor and I are still trying to determine whether it was a severe (accidental) gluten reaction or some sort of virus. I’m finally starting to feel better and wanted to share another one of my favorite recipes. These biscuits were one of the first things I made after going gluten-free. Buttermilk biscuits have always been a favorite around our house and I was so glad to see that I could still enjoy fluffy biscuits, gluten-free!
I probably make these biscuits 2-3 times a month. Sometimes I roll them out on my silicone mat and use a biscuit cutter to cut them. Other times I just use a spoon and do drop biscuits so I have even less to wash up after dinner. Either way, they are delicious!
The recipe comes straight from Jules Shepard of Jules Gluten-free Flour. The recipe uses her flour blend and I can guarantee great results with it. Jules has all sorts of e-books on her site, and this recipe is found in her Baker’s Dozen e-book. Every so often she offers one of the e-books for free, and I’ll be sure to let you know whenever that happens! Jules has to be dairy-free in addition to gluten-free, as many of you do. So, even though I don’t have to bake dairy-free, I’m making sure to provide those instructions on this recipe for those of you that are.
Also, you might notice on the right side of my homepage, I’ve been working on the tag cloud and I added tags for dairy-free for those recipes that I post that are either dairy-free, include dairy-free instructions, or that you would only have to swap out the butter for your favorite nondairy alternative in order to make the recipe. Hopefully that helps you all!
Buttermilk biscuits go great with so many meals. We’re all fans of putting a little local honey on these, but also love some homemade freezer jam on them. I also have two meals that use this biscuit dough that I’ll post in the coming weeks as well.
Slather on some butter and enjoy!
- 2 cups Jules Gluten-free All Purpose Flour*
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ¼ cup powdered buttermilk (or non-dairy powdered milk + ½ tsp. lemon juice)
- 1 teaspoon coarse sea salt (use less if you are using a fine salt)
- 4 tablespoons unsalted butter or non-dairy alternative
- ½ cups half and half (or non-dairy creamer)
- ½ cups sour cream (dairy or non-dairy)
- If you use a different gluten-free flour blend, and it doesn’t contain xanthan gum, then you’ll need to add 1 tsp. xanthan gum with your dry ingredients.
- Preheat oven to 375°.
- By hand: Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or two knives until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and stir with a fork to thoroughly combine.
- Or use food processor: Put the dry ingredients in your food processor and pulse a few times to mix. Add the butter, in cubes, and pulse until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and pulse to thoroughly combine but do not ove rmix! You may need to scoop it out and gently mix the last bit at the end so you don’t over mix.
- For drop biscuits: Use a large spoon to scoop out and drop mounds of dough onto parchment paper lined baking sheets.
- For roll-out biscuits: Scoop the dough out onto a lightly floured surface (counter, silicone rolling mat, etc.). Pat the dough out to a 7″ disc shape, approximately 1″ thick. Dip a biscuit cutter into more flour and cut approximately 7-9 biscuits (cut straight down, do not twist the cutter). Ball up the remaining dough to make another biscuit or two. Gently transfer the biscuits to a parchment-lined baking sheet.
- That’s all I do, but at this point, Jules suggests pricking the tops of each biscuit with a fork a few times, then lay a thin pat of butter on the top of each biscuit before baking. I usually skip this step and just slather the insides with butter when they are done.
- Bake for about 14 minutes, or until the tops are lightly browned and they are firm, but not hard. It is important not to overbake them!
{ 2 comments… read them below or add one }
Followed this recipe as written. Used powdered buttermilk dry as indicated. Dough was crumbling and hard to work with. Also, biscuits were too salty with 1 t. sea salt.
Pat, I’m so sorry these didn’t turn out. For the salt, I’m wondering if yours is a fine sea salt instead of a coarse one? I updated the recipe to reflect that if you are using a fine ground sea salt, you’ll want to use less.
As far as the dough crumbling, next time you try these, and I hope you will again, feel free to add extra half & half or whole milk 2 tsp. at a time until the dough comes together. I’ve only had to add extra liquid one time, which was just on a drier day. Usually you shouldn’t need to.
I hope you’ll try these again, as they are just delicious!