I have not ventured in making gluten free biscuits because biscuits are a sacred Southern staple. I wanted the gluten free version to be just as good as the original. I didn’t think I could achieve a great tasting gluten free biscuit. But my mom prompted me to try making gluten free biscuits while she was visiting a couple weeks ago. She tried her hand at making a batch according to a recipe online. They turned out okay but we knew they could be better. We examined one of the biscuits and figured out how we could make it better. I knew the original was amazing with the addition of heavy cream so we added it to the gluten free version. Not featured in the original but to act as a binder in the gluten free biscuit, we added an egg.
The end result was surprisingly really good for gluten free. The biscuit had a flakiness from the grated butter, moistness from the heavy cream and egg, and wasn’t crumbly due to the egg binder. I would say if you can’t have gluten, that this is a great gluten free option.
Ok now I will add that we tested making these biscuits with two different types of all purpose gluten free flours. The one that resulted in the best biscuits was Krusteaz brand. You can find it at Walmart and Kroger. You can also find it online.
Gluten Free Biscuits
Print RecipeIngredients
- 2 tablespoons light olive oil
- 2 cups Krusteaz gluten free all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ cup salted butter
- 1 cup reduced fat or whole milk
- ¼ cup plus 2 tablespoons heavy cream
- 1 large egg
- Softened salted butter, for serving
Instructions
Preheat oven to 450 degrees F. Grease a 9-inch cast iron skillet with oil.
Add the flour, baking powder and salt to a large bowl. Stir.
Using a box grater, grate large shreds of butter into the flour. Work some of the butter into the flour with your hands until just incorporated. Make a well in the center of the flour mixture.
In a liquid measuring cup, add milk, ¼ cup cream and egg. Stir with a fork and pour into the well. Using your hand, gently stir the liquid mixture into the flour. Add the mixture a little at a time while continuing to work the flour into the wet mixture with your fingers. When a wet dough forms, begin using a down-across-up-and-over folding technique to incorporate the flour and milk until a very moist and sticky dough forms. Be careful not to overwork the dough.
Transfer the dough to a lightly floured surface. Gently press the dough into a 2-inch thick round. Coat a 2 1⁄2- to 3-inch round biscuit cutter in flour, and cut out the biscuits, being sure to press straight down through the dough. Re-form the scraps of dough, and continue cutting. Place the biscuits close together in the greased skillet. Brush the remaining 2 tablespoons cream over the top of the biscuits. Bake the biscuits for 12 to 15 minutes, until they are fully risen and golden brown.
Serve warm with butter.
2 Comments
Tana
June 17, 2019 at 12:41 amWhitney,
Thank you for the gluten free biscuit recipe. I recently found out I have celiac disease and am learning how to eat gluten free. I was missing hot biscuits with butter and Tennessee Sourwood Honey on them. Can’t wait to try them.
God Bless You
Whitney
July 9, 2019 at 11:23 amI hope you enjoy them. I know what you mean. I found out I can now not have dairy because my baby has an intolerance for it.