These aren’t just regular biscuits, they are gluten free buttermilk biscuits.
I have used a gluten free flour in this recipe. You may use regular all purpose flour though if you like. Just be sure not to over mix the dough. By over mixing it will result into a dense and harder biscuit.
I like to make these in a food processor, but you can make them the tradtional way by using a pastry blender and cutting the butter into the dough. And stirring the milk in with a spoon. Also if you do not have buttermilk you can sub for whole milk instead. Just try not to use a 2 percent or low fat. It just wouldn’t turn out as well.
Now I made these two different ways. First I dropped the dough in spoonfuls onto the baking sheet. Super quick and easy.
I also rolled the dough out and used a biscuit cutter to make more evenly formed biscuits. They both tasted equally delicious.
Serve this with butter and jelly, or whip up some sausage gravy! My absolute favorite breakfast is biscuits and gravy. Some bacon or sausage on the side…mmmmm you have one happy southern girl!
Gluten Free Buttermilk Biscuits
- 3 cups gluten free flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks of cold butter
- 1 3/4 cups buttermilk
- Melted butter for brushing
In a food processor combine flour, baking soda, and salt by pulsing a few tines. Cut the butter into pieces, place pieces in processor and pulse a few times until combined. Will resemble pea size pieces of butter through out.
Slowly pour in buttermilk and pulse just until dough comes together. Do not over mix
With a large spoon drop spoonfuls of dough onto baking sheets.
Or roll out dough on floured surface into 1 inch thick. Cut into circles with biscuit cutter.
Bake at 400 until golden brown about 20 minutes. Be sure not to overbake.
Brush with butter after removing from oven.