This recipe for gluten-free buttermilk biscuits comes to us from Proud Sponsor Jessica’s Natural Foods. Make these homey biscuits and serve in a rustic bowl to add a personal made-from-scratch touch to your dinner table. Elevate this side dish by pairing these biscuits with a flavored butter like honey butter or cheddar-jalapeño butter.
PrintButtermilk Biscuits
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- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- 1 3/4 cups Jessica’s Gluten-Free All-Purpose Flour
- 1/4 cup cornstarch
- 1 tablespoon + ¼ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt (e.g. sea salt, Kosher salt)*
- 2 teaspoon granulated sugar
- 8 tablespoon unsalted cold or frozen butter, grated, like cheese
- 1 cup buttermilk
- Or substitute 1 tablespoon vinegar in a measuring cup, add milk and fill to 1 cup
- 2 tablespoon melted butter, unsalted *Omit salt if using salted butter
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine Jessica’s flour, cornstarch, baking powder, baking soda, salt and sugar in a bowl.
- Mix in shredded butter (this is important for the texture).
- Add buttermilk to the center of mixture and fold the flour into it.
- Stop mixing as soon as the dry pieces are gone, don’t over mix (this is important for the nooks and crannies).
- Measure 2-1/2 tablespoons of mixture or use an ice cream scoop to drop in ball shapes onto a parchment lined baking sheet.
- Bake for 10 minutes. After 10 minutes remove from oven, brush with melted butter and bake an additional 5 minutes.
- Makes about 16 biscuits depending on preferred size of biscuit.
