Secrets to Perfect Gluten-Free Buttermilk Biscuits

Learn the secrets to making perfect gluten-free buttermilk biscuits in this video. These biscuits are light, fluffy, and delicious! Perfect for anyone who loves biscuits but needs to avoid gluten.

Recipe: https://www.letthemeatgfcake.com/gluten-free-biscuits/

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hello everyone today I am recreating one of my old videos my classic gluten-free Buttermilk Biscuits these are so incredible you guys if you haven’t tried them yet be sure to try them because you will be blown away by how soft tender and fluffy they are like no other biscuit gluten-free or not that you’ve ever had so let’s get into it and I’ll show you how to make them all right in my bowl I have 560 G or 4 cups of my gluten-free allpurpose flour blend and I’m going to make it into like a self-rising gluten-free flour blend so to do that I am adding 4 tablespoons or 45 G of baking powder 1 teaspoon of baking soda and 1 teaspoon of salt so I’m just going to whisk this all together until well combined and this is like a homemade version of self rizing flour because I don’t know about elsewhere but here in the US they don’t sell a gluten-free self-rising flour so we have to kind of make it ourselves all right to this I’m going to add three sticks or 339 G of butter that’s very cold and it’s cut into like one4 about 1/4 in thick slices and this is a lot of butter but trust me there’s a lot of flour in this it can take all of this butter I’m just going to use my fingers to cut the butter in to the flow mixture you can also use a food processor you can use a pastry blender I used to have one of those years ago but I lost it or it broke or something I can’t remember but you could also use a stand mixer on low and then just mix it around until the butter is okay see this this is more like shards in a sense I take my thumbs and I move it back and forth over my fingers and that kind of creates like little shards so now that that’s done I’ll make a little well in the center I’ll set this aside and just quickly whisk together two large eggs that are cold into 1 and 3/4 cups or 420 G of Buttermilk that is also really cold so now I’m just mixing this through just using a spoon and it’s going to be a very wet dough that’s what you want so now that this is pretty well Incorporated I’m going to actually press it down a little bit and I’m going to cover it and let it sit in the fridge for an hour all right the uh biscuit dough is nice and cold I’m going to actually knead it a couple of times not too many just need it to let it come together it doesn’t need to be perfect you’re just looking for it to come together like a dough just a few times that’s pretty good until it looks like a semi- workable dough you can actually Pat this down and not use a rolling pen I’m actually going to use a rolling pen and I’m only rolling it out just a little bit because I like my biscuits super high I don’t like them really thin so I’m going to roll mine out to about an inch high and then just take your biscuit cutter dip it into some flour and when you cut biscuits make sure you cut all the way down first before you twist them because if you twist them as you’re cutting down it’s going to seal those edges more and it’ll create less volume when it goes to bake all right I’ve got my sheet tray that’s been fully buttered and this is a/ quar sheet tray so it’s about 9 by 13 in in size and I’m putting them really close together to where they’re touching and once I’ve got them on there I’m going to go ahead and put them in the fridge for a few minutes while I preheat the oven to 400° F so these are out of the fridge I’ve got some melted butter I’m going to brush it on the chilled biscuits so we’ll bake these at 400° f for about 30 minutes or until they’re light fluffy golden brown and absolutely gorgeous looking check these out I mean look at how much these rose up and they are so tender so fluffy and absolutely beautiful and they smell Divine you guys so I’m going to brush them with any of that extra butter that I have just to gild the lily a little more I’m going to try one while it’s still warm I mean check this out look at how big these are look at how tall they got and they’re still a little bit flaky but these are more of like a tender soft fluffy biscuit than flaky but they are absolutely incredible you guys you can eat them just plain you can put butter jam on them you can make sausage biscuits bacon egg and cheese biscuit you can serve them with chicken like my Chick-fil-A copycat recipe they are Divine you guys I hope you get a chance to make them and I hope you enjoy them