Name: How to Make the Best Gluten-free Biscuits.
Brand: glutenfreebaking.com
SKU: glutenfreebaking-com-2
Availability: OnlineOnly

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How to Make the Best Gluten-free Biscuits.

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×Jump to RecipeIf you’re craving tender and light gluten-free biscuits, this recipe is for you. To make a batch, simply mix together cold ingredients, let the dough rest, and bake the biscuits in a hot oven. You’ll quickly have a batch of warm biscuits to enjoy!If there’s one thing to remember before making gluten-free biscuits it’s this: keep things cold. The colder your ingredients, the lighter the biscuits. In the summer, or if you’re working in a very warm kitchen, chill a metal bowl in the fridge for about 20 minutes before making the dough.Whisk the gluten-free flour. Whisking the dry ingredients evenly distributes the baking powder and soda throughout the flour. This ensures the biscuits rise evenly. You can do this in a mixing bowl with a whisk or in the bowl of a food processor.Cut in the cold butter. Adding cold butter makes the biscuits tender and flaky. During baking, the water in the cold butter evaporates into steam. This creates little air pockets in the biscuits which give them their delicate texture. Use butter that’s about 42℉.&nbsp;You can cut your butter into small cubes or grate very cold, almost frozen butter, on a box grater. Grated butter mixes very quickly into flour and is a great option if you’re mixing the dough by hand.To do this by hand: toss small cubes of cold butter into the gluten-free flour mixture. Coat each piece of butter with flour. Press each piece of butter to flatten it. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Stop when the pieces of butter are about the size of peas. If you’re using grated butter, stir it gently into the gluten-free flour mixture to coat. There’s no need to press it. To use a pastry cutter: Add cubed or grated cold butter to the flour mixture. Work the butter into the flour by using a rocking motion with the pastry cutter. If the mixture sticks to the cutter, gently remove it with your hands or a small rubber spatula. Stop when no large pieces of butter remain. Look for the cold butter to be evenly distributed throughout the flour.To use a food processor: Place cubes of cold butter into the bowl of a food processor. Pulse once to combine in a 5-second burst. Then pulse the machine until the butter is about the size of peas. It usually takes about ten 3-second pulses. Cubed butter works better than grated butter in a food processor.Mix the dough. After adding the butter, stir in the yogurt. This is best done with a sturdy rubber spatula or a wooden spoon. If you used a food processor to add the butter, transfer the mixture to a mixing bowl. Food processors are great for adding butter. However, they tend not to incorporate liquid evenly. Stirring in the yogurt with a wooden spoon gives the best results.The dough should easily hold together but not feel tacky to the touch. If there’s dry flour in the bowl or the dough doesn’t hold together, the next step is for you.Add additional liquid. Since yogurt thickness varies, sometimes the dough is dry. If this is the case, add water or milk until the dough holds together. Start by adding two tablespoons of liquid and stir. Add more water or milk as needed. Pinch the dough with your fingers. It should hold together easily but not feel sticky to the touch.After mixing the biscuit dough, let it rest (sit in the bowl) for about 20 minutes while the oven heats. Resting the dough allows the gluten-free flour to absorb the liquid, making the dough easier to handle. It also reduces the gritty texture that sometimes occurs in gluten-free baked goods.While the dough rests, preheat your oven. Most ovens take about 15 to 20 minutes to come to temperature. It’s important to bake the biscuits in a preheated oven. A hot oven = light biscuits. It ensures the biscuit dough immediately hits the heat and starts to rise. If the oven is cold, the rise is delayed and butter melts slowly, not giving off as much steam. And, remember, don’t place the mixing bowl of dough on top of the oven. Keeping the biscuit dough cool is key.Whether you like to roll and cut biscuits or make “drop” biscuits, you can use this dough. Cutout biscuits tend to be a bit fluffier than drop biscuits. But the flavor is the same for both.If you want to cut your biscuits into rounds, start with a sharp cookie cutter. Using a sharp cutter helps the biscuits to rise. Dull cutters press the edges together preventing the biscuits from rising. As you cut, don’t twist the cutter. Doing this seals the edge of the biscuits and they don’t rise as high.To cut-out biscuits, lightly dust your counter with gluten-free flour. Turn the dough onto the counter. Gently press it together and pat it into a rectangle. Avoid rolling out the dough with a rolling pin. The weight of a rolling pin can flatten the dough and make for dense biscuits.Cut the dough into 6 or 7 biscuits. You’ll have lots of dough left at this point. That’s a good thing. Place the biscuits onto a parchment-lined baking sheet or into a lightly greased 10-inch cast-iron skillet.Gently press the remaining dough into a rectangle. It’s okay to knead the dough once or twice. You want to be gentle while kneading the dough but don’t be afraid to press it together. Cut out 5 or 6 more biscuits from the dough.Skip patting the dough into a rectangle. Simply scoop the dough right from the bowl, onto a parchment-lined baking sheet, or into a 10-inch cast-iron skillet. If you have a large ice cream scoop, use it for this. Use about ¼ cup of dough per biscuit.Biscuits take about 15 minutes to bake. Look for them to be evenly brown. After baking, let the biscuits cool for about 10 minutes before eating. If you dig in too soon, the biscuits might have a gummy texture. It takes a few minutes for the gluten-free starches to cool and set up. It’s hard to wait but worth it.Biscuits taste best the day they are made. If you have biscuits left over, cover and store at room temperature. Warm them slightly before eating, either in a toaster oven, air fryer, or microwave.&nbsp;Bake the biscuits as directed. Let them cool on a wire rack and then place them in a freezer container. Freeze the biscuits for up to three months. When ready to eat, remove the biscuits from the freezer and thaw at room temperature.&nbsp;Yes. Replace the butter with a dairy-free baking spread and the yogurt with a dairy-free alternative.Both work! Biscuits baked on a pan tend to spread a bit more than biscuits baked in a skillet. Biscuits baked in a skillet touch and support each other as they bake.&nbsp;from votes PrintFor the best gluten-free biscuits, follow these simple steps: use cold butter, let the dough rest, and bake the biscuits in a hot oven.Whisk gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl.Cut the butter into the flour mixture with your fingers or a pastry cutter until the butter is the size of peas.Stir in the yogurt until absorbed. If dry flour remains in the bottom of the bowl, add a tablespoon of water or milk. Stir and add more water as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.Cover the bowl and let the dough rest for 20 minutes. Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.For Cut-Out Biscuits: Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 ¼ inches thick. Cut into three or four rounds using a 1 ½ inch biscuit cutter. Place biscuits on the prepared baking sheet. Gather the remaining dough together, kneading and patting it into a rectangle and cut out additional biscuits. Repeat. You should have 8-9 biscuits at the end.For Drop Biscuits: Scoop dough onto a parchment-lined baking sheet, about ¼ cup per biscuit.Bake until the biscuits are deeply golden brown, about 15 minutes.Allow biscuits to cool for 5 minutes on the pan before serving. Store leftover biscuits wrapped on the counter or cool and freeze for up to three months.Dairy-Free, Gluten-Free Biscuits: Replace the butter with an equal amount of cold dairy-free butter or shortening and the yogurt with a plain dairy-free yogurt. Some dairy-free yogurts contain sugar and starches which can change the texture of the final biscuits.Rich Gluten-Free Biscuits: For biscuits with a very soft and tender crumb: reduce yogurt to 3/4 cup and add one egg. Whisk the yogurt and egg together until smooth. Follow the directions above.Food Processor Directions.Hi Elizabeth, you might want to correct this sentence:“Pat. Cut. Repeat. Once the dough is at the correct consistency, dust your counter with ***gluten-flour flour*** and pat the dough into a small rectangle.”ReplyMy daughter loved this recipe! I didn’t have yogurt on hand so I used sour cream and they turned out great. I also used the Nameste brand of all purpose gluten free flour. I would think if you over mix these, they wouldn’t turn out as well. The butter like you said, needs to be pea size so the proper reaction takes place in the baking process.ReplyFor the rich biscuits, the instructions say to reduce the yogurt to 1/4 cup. That, plus the egg, makes only a 1/2 cup of liquid instead of the 1 cup of yogurt in the base recipe. Following directions left the dough really dry. When I put in the other 1/2 cup of yogurt, the dough came together and came out beautifully. Maybe you meant reduce yogurt BY 1/4 cup instead of TO 1/4 cupReplyWow! Knocked it out of the park! Added shredded cheddar at the end, next time garlic as well. I’ve struggled to get GF biscuits “light and fluffy”. These turned out great!ReplyI have done a lot of gluten free baking and this biscuit recipe is definitely my favorite. Excellent texture, moist and delicious! Thanks so much for the great recipe!ReplyI must confess I am a terrible cook but I saw this recipe and decided to give it a go!! Wow!! Took me back to my pre-gluten free days! These were delicious! Thank you for this recipe! Oh, I had to leave it in for an extra 6 mins before they were done.ReplyBest GF biscuits by far! Huge hit with my GF clients that I cook for!ReplyGreat GF biscuit recipe! Thanks! My GF granddaughter has been asking for biscuits and sausage gravy. I tried another recipe and they were ok. Used this today and it’s a grand slam! She loves them and I do too! I didn’t have the yogurt so I made my own buttermilk! I pulsed the mixture in the food processor and then added a step and brushed them with melted butter about 3 minutes before they were done baking! Mmmm!???ReplyThese biscuits are so good. It’s really hard to find good gluten free baking recipes. These biscuits were soft and fluffy. I even used part sour cream and part yogurt and they were fantastic. Thank you for sharing!ReplyYes yes yes. I’ve missed biscuits so much. We make these all the time now. Thank you so muchReplyHi! I have not tried this recipe yet, but do you or others know if this gluten free dough can be made ahead and refrigerated overnight?ReplyI’m new to gluten free/dairy free cooking. I made these for a friend who came for dinner and he loved them! Even those of us who are not gf enjoyed the flavor and texture. I had to add quite a bit of soy milk to bring the dough to “normal” biscuit consistency, but overall, this is an excellent recipe with delicious flavor.Reply

×Jump to RecipeIf you’re craving tender and light gluten-free biscuits, this recipe is for you. To make a batch, simply mix together cold ingredients, let the dough rest, and bake the biscuits in a hot oven. You’ll quickly have a batch of warm biscuits to enjoy!If there’s one thing to remember before making gluten-free biscuits it’s this: keep things cold. The colder your ingredients, the lighter the biscuits. In the summer, or if you’re working in a very warm kitchen, chill a metal bowl in the fridge for about 20 minutes before making the dough.Whisk the gluten-free flour. Whisking the dry...

How to Make the Best Gluten-free Biscuits.

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