Garlic and Butter Biscuits

Buttery biscuits. They taste like home, fill the house with delicious smells, and melt your troubles away from the inside out.

garlic and butter biscuits

I have yet to find a gluten-free recipe that can mimic the tall flaky biscuits that you get from Kentucky Fried Chicken or Pillsbury, but this recipe  satisfies our biscuit craving every time and has become a household favorite. The only problem is that there are never any biscuits left over.

Light and full of flavor, these are perfect for dipping into your favorite soup. And I find they hold up better to  moisture than your typical frozen gluten-free roll, which in my experience tends to fall apart when it gets wet, virtually making them unusable for dipping or for recipes that have a high moisture content or heavy sauce like sloppy joes.

These biscuits are best eaten fresh. I’ve tried to double this recipe in order to have leftovers throughout the week, but they turn a bit gummy or chewy after the first day.  And I’ve yet to discover a good way to reheat and bring them back to life.

My favorite soup to pair this with is chicken and dumplings, and I’ve successfully used the same dough as the dumpling dough. Keep an eye out for the recipe, coming soon!

Serve these with your favorite soup or use for breakfast sandwiches!

Garlic and butter biscuits
Makes about 10 biscuits
Adapted from Cook’s Illustrated

Ingredients:
2 cups gluten free-flour mix
1 TBSP baking powder
1 tsp salt
1/2 – 1.5 tsp garlic powder, depending on how much you like garlic
5 TBSP cold unsalted butter, cut into tiny pieces
3/4 cup cold buttermilk
1 TBSP butter, melted to brush on top

Directions:

  • Preheat oven to 400°F. Spray baking sheet with gluten-free cooking spray or line with parchment paper or silpat.
  • In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
  • Add butter pieces and quickly cut in using a pastry cutter, fork, or food processor. You want to leave both small and large pieces of butter. Do not over work the butter. You want it to remain cold to help create flakiness in the biscuits.garlic and butter biscuits 2
  • With a rubber spatula, slowly mix in cold buttermilk. If you don’t have buttermilk, you can quickly make it by using regular milk and adding 1-2 tsps of vinegar. Stir and let it sit in the fridge for 10 minutes before pouring into the flour mixture.garlic and butter biscuits 3
  • If the dough looks too dry, add 1-2 more TBSPs of buttermilk at a time, until it starts to come together.

garlic and butter biscuits 4

  • Once it starts to stick together, gather the dough, and use your hands to gently shape it into a ball.
  • Sprinkle a small amount of gluten-free flour or cornstarch on your counter, and press the dough out flat with your hand.  Remember, your hands are very warm, and will melt the butter, so the quicker you can do this, the better.
  • Use a biscuit cutter or drinking glass to cut out biscuits. This is a great activity for the kids, especially during the holidays, when they can use cookie cutters to make it even more fun!
  • Gather the scraps and repeat the process until all the dough is gone.garlic and butter biscuits 5
  • Brush the biscuits with melted butter and sprinkle with kosher salt.
  • Bake for 15 minutes or until golden brown.

Serve warm and enjoy!

Garlic and butter biscuits 6

Share the love: Have you figured out how to get more fluff in your biscuits? Don’t keep the secret to yourself! Share it here!

Hodgson Mill pizza crust break down

I believe that pizza crust is more than just a vehicle for cheese. Good pizza crust has character. I don’t discriminate–thin and snappy cracker crusts, crispy buttery deep-dish goodness, flatbread, naan, or even bagels. Round, square, brick oven, home oven, grilled, classic, or new age. Bring it on–we will eat it.

So, needless to say, finding a quick, at-home gluten-free pizza crust that satisfies my family’s need is high on my priority list. We have found a couple of ones that we liked pretty well. Most notably those from Against the Grain. Crazy expensive as a fully pre-made pizza, we usually opt for the pizza shell and decorate it ourselves with our favorite toppings. However, the last couple of times I made it, it left me wanting more, always seemed slightly undercooked, and left me (not Nora) with stomach pain.

Hodgson Mill gluten-free pizza crust mix box coverIn addition, I have tried several box mixes before, all with the same result: everyone says it’s ok, not bad, but bland. But for tonight’s dinner, I decided to push the past aside and try again with Hodgson Mill’s gluten-free box pizza crust mix. I gave it a valiant effort, and even followed the directions to a T. Except for the part where I added extra olive oil and salt to the crust to try to combat the blandness, with an extra sprinkling of salt on top right before serving. Although they looked pretty on the outside, sadly, they lacked character on the inside. Ultimately, I have to say it fell into the same ho-hum, bland box mix category as the others we’ve tried. And the rest of the family agreed.

Hodgson Mill pizza 2

Hodgson Mill pizza 1

My husband Patrick, called it before it even came out of the oven: “The problem with all these box mixes is that they just don’t have any bite. There’s no crunch or pull to the crust.”

Nora (who doesn’t like to say anything negative): “It’s kinda bland Mommy, but I still really like it.” She then proceeded to leave 2 of her 3 tiny slices on her plate. And this girl can eat, so her true feelings showed through in her leftovers.

Sophia: “The crust has no taste.” Her plate was also littered with leftovers.

Let me knock it down into pros and cons for you.

Pros: Smooth, non-gritty texture; easy to find at the grocery store; half the price of a pre-made frozen pizza crust;  produces a fair amount of dough that holds together well; crust held up to weight of sauce and cheese.

Cons:  Bland, dry, crunch-less crust; dough is incredibly sticky, requiring you to coat your hands in cornstarch (which feels like nails on a chalkboard to me); our dough didn’t rise at all (not sure if that was due to user error on my part); not as time-efficient as a pre-made crust.

Overall, my feeling was, “meh.” I won’t buy it again because we need more character from our pizza. Although you could try to dress this up with herbs and more olive oil or butter, it will still come out with the same lack of bite, crunch, or pull that we were all looking for. But try it for yourself, and let me know what you think.

Meanwhile, my search for the best at-home gluten-free pizza crust continues.

Share the love: What’s your favorite gluten-free pizza crust to make at home? Is it frozen, box, or from scratch?

Disclaimer: All products reviews on this blog are merely the opinions of a family of four, struggling to find tasty gluten-free foods for picky eaters. We paid for these products out of our own pockets. We do not receive any type of support, endorsement, or compensation for reviews, unless specifically noted.