Buttery and flaky gluten free buttermilk biscuits are super easy to make and great for making ahead of time. Make a whole batch, eat what you want now and freeze the rest for later. You'll thank yourself later. —AStrayKitchen
Bob’s red mill gluten free 1 to 1 flour
Stick of Butter - Cold
Buttermilk - Cold
Egg - Cold
In This Recipe
Pre-heat the oven to 450F
Whisk together the corn starch, 1 to 1 flour, baking powder, salt, and sugar.
Cut the stick of butter into chunks and add to the dry ingredients. Using your hands, pinch the butter into the dry ingredients until all the butter is flat and coated in flour.
Add the buttermilk and egg and stir to combine.
Once the dough has formed, dump it out onto your work surface. Pat down with your hands until the dough is an inch thick. Use a biscuit cutter and cut out your biscuits. Re-form and cut any extra dough until you can shape a biscuit by hand with the remaining dough.
Bake for 15-20 minutes, the biscuits will slightly puff up and become golden brown.
Let cool slightly then serve.