Gluten Free Buttermilk Biscuits & Cheddar Cheese Biscuits
Probably one of the best buttermilk cheddar biscuit you have ever had.
Equipment
- 1 Baking Sheet Pan
- 1 Scoop or Spoon
- 1 Large Fork
- Parchment Paper
Ingredients
- 1 1/4 cup Gluten-Free All Purpose Flour Blend
- 3/4 cup Cornstarch
- 1 tbsp Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Xanthan Gum
- 1/4 tsp Salt
- 8 tbsp Butter (cold, and divided: 6 tbsp + 2 tbsp
- 1 Egg (large)
- 1 cup Buttermilk
- 4 oz Sharp Cheddar Cheese (optional)
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper, and spray with non-stick spray.
- In a large bowl, whisk together the gluten-free all-purpose flour blend, cornstarch, sugar, baking powder, baking soda, xanthan gum, and salt until blended.
- Slice the 6 tbsp of cold butter into cubes, and using a pastry blender (cutter), cut butter into flour mixture until it resembles coarse crumbs.
- Using a small bowl, beat the egg and buttermilk and add them to the flour mixture, stirring to mix completely.
- If adding cheddar cheese, stir in cheese.
- Spray a scoop with non-stick spray, scoop out biscuits, and arrange them on cookie sheets, arranging them close together.
- Drizzle the top with the remaining 2 tbsp of melted butter.
- Place in a hot oven and cook for 10 - 15 minutes (or until desired brownness has been achieved).
Notes
This recipe is easily doubled. We often make a double batch, par-cook them, allow them to cool, divide each, and then place them into ziplock bags to freeze. We then remove the number of biscuits needed for that day, place the frozen bisucit onto a tray, and heat them at 325 degrees for 10 - 15 minutes to thaw them. We then slice them open, butter them (even though they are already buttery... who doesn't need more butter on a hot biscuit), and toast them for 5 minutes.
Tried this recipe?Let us know how it was!