Buttery biscuits. They taste like home, fill the house with delicious smells, and melt your troubles away from the inside out.
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
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
- 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.
- 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.
- If the dough looks too dry, add 1-2 more TBSPs of buttermilk at a time, until it starts to come together.
- 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.
- Brush the biscuits with melted butter and sprinkle with kosher salt.
- Bake for 15 minutes or until golden brown.
Serve warm and enjoy!
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!