1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (58g) Recipe makes 8 servings The following items or measurements are not included below: xanthan gum
Calories 165
Calories from Fat 71		(43%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 405mg		16%
Potassium 137mg		3%
Total Carbohydrate 22.4g		7%
	Dietary Fiber 0.7g	2%
	Sugars 3.0g
Protein 1.6g		3%
detailed view... how is this calculated?

Gluten Free Buttermilk Biscuits

Recipe #152283 | 27 min | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: elainegl
Jan 18, 2006

These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.

SERVES 8 , 8 biscuits (change servings and units)

Ingredients

1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter, cut into 1/4-inch cubes
3/4 cup buttermilk

Directions

1
Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
2
Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
3
Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
4
Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
5
Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
6
Bake 10-12 minutes or until lightly browned.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #585359

On Sep 21, 2009

absolutely fabulous!! my mom loved these. We finally found a gluten-free biscuit that we can serve at holidays and special meals! (although I think I'll be making these often) These are FABULOUS!!! We all LOVED them as well! Thank you SO, SO, SO much!!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Ridgewalker

On Sep 9, 2009

Finally tried this recipe, and was VERY happy with it. Both my kids loved them, too. The 8 yr old liked sausage on his, and the 6 yr old liked them with jelly. (All three of us eat GF.) Even my gluten-eating Dad ate several. I did have a hard time getting them to brown on top, but that was not worth taking away a star. The taste and texture were excellent!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Elisa72

On Jun 4, 2006

These are wonderful biscuits! Moist and light, just like buttermilk biscuits made with wheat flour.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Emily Elizabeth

On Mar 8, 2009

Seriously perfect gluten free biscuits! I followed the instructions exactly and made Traditional Biscuits N' Gravy (W/Sausage - Gluten Free). I make 4 large biscuits so they take about 16-20 minutes to cook. TIME SAVER: Measure the dry ingredients into individual baggies and store in your pantry for later use. Then simply add butter & milk! NO FOOD PROCESSOR: Using a pastry cutter or 2 knives to thoroughly cut in the butter works just fine.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 23 reviews