Tall And Fluffy Gluten Free Biscuits Recipe
Are you craving warm, fluffy biscuits for breakfast? Do you need a gluten free option? This Tall And Fluffy Gluten Free Biscuits Recipe is perfect for you.
Equipment
- Large Mixing Bowl
- Pastry cutter or fork
- Rolling Pin
- Round biscuit cutter (3-inch)
- Baking Sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 2 cups gluten free flour blend
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter cubed
- 3/4 cup cold buttermilk
- 2 tablespoons honey
- 1 egg beaten
Instructions
- Preheat your oven to 425°F (220°C).
- Line your baking sheet with parchment paper.
- This prevents sticking and ensures even baking.
- Combine flour, baking powder, baking soda, and salt.
- Whisk them together well.
- Make sure everything is evenly distributed.
- Add cold butter cubes to the mixture.
- Use a pastry cutter to blend.
- Work until it looks like coarse crumbs.
- Don't overmix or biscuits won't be fluffy.
- Mix buttermilk, honey, and beaten egg together.
- Pour into the dry mixture slowly.
- Stir gently until just combined.
- The dough will be slightly sticky.
- Place dough on a floured surface.
- Pat it to 1-inch thickness.
- Cut biscuits using your round cutter.
- Don't twist the cutter when cutting.
- Place biscuits on the prepared baking sheet.
- Bake for 12-15 minutes until golden.
- They should rise beautifully and smell amazing.
Notes
- Keep all ingredients very cold before mixing.
- Cold butter creates flaky layers inside biscuits.
- Don't overwork the dough at all.
- Overworking makes biscuits tough and dense.
- Use a good quality gluten free flour.
- I recommend Bob's Red Mill blend.
- Press straight down when cutting biscuits.
- Twisting seals the edges and stops rising.
- Place biscuits close together on the sheet.
- This helps them rise taller together.