#BUTTERMILK BISCUIT RECIPE EASY FREE#

Baking Sheet – You can use a Half Sheet Pan or Quarter Sheet Pan to make these biscuits.Keeping your hands off the butter and dough as much as possible will keep your warm hands from melting the butter. If you don’t have a pastry cutter, you can use two forks but it will take a bit longer. Pastry Cutter – You want to work the butter into the flour with a pastry cutter.The size of the biscuit cutter you use will determine how many biscuits you get out of this recipe. Biscuit Cutter – I use a 2-inch biscuit cutter.

#BUTTERMILK BISCUIT RECIPE EASY FREE#

While I still love my own Gluten Free Biscuit Mix and my Brown Rice Flour Blend for biscuits, Cup4Cup produced biscuits with the lightest texture, they tasted the best, and they browned better than any other blend.Įquipment Needed to Make Gluten Free Biscuits from Scratch I’ve tested these gluten free buttermilk biscuits with many different gluten free flour blends. I’m recommending a pre-made gluten free flour blend over my own. Baking Soda – I add baking soda to my buttermilk biscuits.Buttermilk – the acidity in buttermilk gives these biscuits flavor and makes them tender, light and fluffy.Key Ingredients for Homemade Buttermilk Biscuits Usually, all that’s left is just enough for one more biscuit, which I lightly press into the biscuit butter to get a somewhat round shape. Instead, I stack the scraps into a little pile and gently press out enough to get a couple biscuits until I don’t have enough dough to continue. Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.Īnother thing I do different with these biscuits? I don’t roll the scraps back together and re-roll it to make more biscuits. I’m not rolling layers of butter into the biscuit dough but I am stacking and folding the dough a few times which I didn’t do in my original recipe. I do a quick laminated-like process when rolling out the dough which helps create those layers we’re after. I also changed up my mixing method a bit too so be sure to read the directions carefully before you make these biscuits. My gluten free flour suggestion for this recipe is listed in the “Key Ingredients” section of this post below! They rose higher and had a better texture. I’m not going to sugar coat it, there’s only one flour blend that really mades these gluten free biscuits seem like they weren’t gluten free. I experimented with different gluten free flour blends in this recipe and there was one clear winner. That gorgeous color comes from a little buttermilk brushed on top before baking 🤫 These biscuits are LIGHT, flaky, and beautifully golden. I spent a little time tweaking my original recipe for gluten free biscuits (which is already great, by the way!) to make another classic – gluten free buttermilk biscuits. Put a bread plate, bowl, or platter of buttermilk biscuits on the table and you’ll have one happy group of eaters. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥ Gluten Free Buttermilk Biscuitsīiscuits made with tangy buttermilk are always a crowd pleaser. Remove biscuits to a wire rack to cool for a few minutes.This post contains affiliate links for products and ingredients I use and love. Bake for 12 to 16 minutes until they are golden brown. Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart.

Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter.

Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Turn the dough out onto the floured work surface. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.ĭust a dry work surface with flour and have the remaining 1 cup ready for kneading.

Add the butter and shortening and pulse to combine, until small crumbles are present. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening.

Buttermilk biscuit recipe easy