Gluten-free friends, I am about to rock your world. Get out your food processor because we’re gonna make some gluten free biscuits.
First, you’re gonna need to order this Cup-4-Cup flour. You’re in luck if you have Amazon Prime, because it might make it to your door before Thanksgiving. If you can’t stand it and need to make biscuits RIGHT NOW, then go to Williams-Sonoma or Target. Call first to make sure the Cup-4-Cup All Purpose Flour is on the shelf. Once flour is acquired, proceed. Oh, and just a note, you can make ALL of your Christmas recipes with Cup-4-Cup. I tried it last year and no one noticed!
Let’s get started on these Gluten Free Biscuits, shall we? Preheat your oven to 450°F. And gather the following:
- 2 cups Gluten Free Cup-4-Cup flour, plus more for dusting the board (if you aren’t gluten free, use King Arthur All-Purpose Flour and they’ll turn out beautifully)
- 1⁄4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum, if possible)
- 1 teaspoon salt
- 6 tablespoons cold SALTED butter
- 1 cup buttermilk (approx)
- 1 tablespoon sugar
- Prep your cookie sheet. I used to go through way too much parchment paper, so I now use these great reusable silicone non-stick sheets for my cookie sheets.
- Combine the dry ingredients in the bowl of your food processor.
- Cut the butter into small chunks and throw it in the food processor with the dry ingredients.
- Pulse until the flour and butter combine to resemble course meal (smaller than peas).
- If you don’t own a food processor, then put all dry ingredients in a big bowl, add the butter chunks, and then combine the flour and butter with two forks until the mixture resembles course meal. I HIGHLY suggest you use a food processor. It’s not as messy and super fast.
- Add the buttermilk and mix until a big ball forms in the food processor. Don’t over blend. Note: I’ve also used sour cream, yogurt and milk to make these puppies and it all worked fine! Just stick to 1 cup.
- If it looks too dry and kind of cracky, add buttermilk a tablespoon at a time and pulse until the mixture is wet, but combined.
- Sprinkle a large cutting board or clean counter top with gluten free flour. Take your dough out of the food processor or bowl and put it on your floured surface.
- Gently pat your dough out into a big patty about 1/2 inch thick. Be gentle. Don’t rough it up. Fold the dough in half and keep folding and patting a little between each time you fold. Fold the dough at least six times.
- Gently press the dough down to a 1-inch thick patty again.
- Use a round cookie cutter or a water glass to cut biscuits out of dough. Will make 8-10 biscuits.
- If you have dough scraps, gently knead the scraps together and pat out again to make a few more biscuits.
- Place the biscuits on a cookie sheet. If you want softer biscuits, make sure your biscuits are touching on the pan. If you want crusty sides, put the biscuits about 1 inch apart on the pan.
- Brush the biscuit tops with melted butter before putting in the oven.
- Bake for about 10-12 minutes. The biscuits will be a light golden brown on top and bottom.
Get one of those warm biscuits, slather it with butter and pile on the jam. That’s a tasty bit of heaven right there. No more sad face when your family is shoving biscuits in their face. These are indeed the JAM!
*This recipe is adapted from this Southern Buttermilk Biscuit Recipe.