Gluten free Buttermilk Biscuits

January 27, 2020
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Photo by AStrayKitchen
Author Notes

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

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 10
  • 1/4 cup Cornstarch
  • 2 cups Bob’s red mill gluten free 1 to 1 flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 Stick of Butter - Cold
  • 1 cup Buttermilk - Cold
  • 1 Egg - Cold
In This Recipe
  1. Pre-heat the oven to 450F Whisk together the corn starch, 1 to 1 flour, baking powder, salt, and sugar.
  2. 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.
  3. 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.
  4. Bake for 15-20 minutes, the biscuits will slightly puff up and become golden brown. Let cool slightly then serve.

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